Vegan Strawberry Pastry
Indulge in the heavenly flavors of summer with this Vegan Strawberry Pastry recipe, a perfect treat for breakfast, dessert, or mid-day snacking! Featuring flaky vegan puff pastry, a luscious filling made from fresh, juicy strawberries, and a tangy hint of lemon juice, these pastries are as vibrant as they are delicious. Brushed with plant-based milk for a golden finish and drizzled with a delicate powdered sugar glaze, they’re easy to prepare and bake in under an hour. Perfectly portioned into handheld delights, these pastries offer a vegan twist on a classic favorite, and they pair beautifully with a cup of coffee or tea. Guests will love their sweet fruity filling and buttery texture—ideal for impressing at gatherings or enjoying alone! Whether served warm or at room temperature, these pastries are guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 sheet vegan puff pastry sheet
- 1.5 cups fresh strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 0.5 teaspoons vanilla extract
- 2 tablespoons unsweetened plant-based milk
- 2 tablespoons powdered sugar
- 1 teaspoon water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Gently wash and hull the strawberries. Cut them into small, bite-sized pieces.
In a small mixing bowl, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside to macerate for 10 minutes.
On a lightly floured surface, unfold the vegan puff pastry sheet and roll it out slightly to smooth any creases. Cut it into 6 equal rectangles.
Place a tablespoon of the strawberry mixture in the center of each rectangle, leaving a border around the edges.
Fold each rectangle in half, sealing the edges by pressing them down with the tines of a fork. Use the fork to poke a couple of small vents on the top of each pastry to allow steam to escape.
Transfer the pastries to the lined baking sheet. Brush the tops with plant-based milk for a golden finish.
Bake for 20–25 minutes, or until the pastries are puffed and golden brown.
While the pastries are cooling, make the glaze by whisking together powdered sugar and water until smooth.
Once the pastries have cooled slightly, drizzle the glaze over the top with a spoon or piping bag.
Serve warm or at room temperature. Store leftover pastries in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 53.9 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
