A vegan's love for flaky puff pastries knows no bounds. It is not simply the flaky layers and delightful luxury, it is also about the fact that puff pastries open up a world of culinary possibilities that celebrate and honor plant-based ingredients. Using plant-based butter or margarine in the dough allows for that signature flakiness while keeping it entirely cruelty-free. For those who embrace a plant-based lifestyle, these vegan pastry recipes allow everyone to savor life's simplest pleasures without harming any animals with who we share this world of ours. You can also check out these plant-based snack ideas, vegan pie filling ideas, and vegan low-cal pancakes for your close ones who have embraced veganism.
Vegan Puff Pastry Apple Roses
These Puff Pastry Apple Roses look like a flower and are way easier to make than they appear!
Ingredients:
- 1 sheet of vegan puff pastry
- 2 red apples
- 1 lemon (for juice, about 30 ml)
- 50 gm sugar
- 5 gm ground cinnamon
- 50 gm apricot jam (ensure it's vegan)
- 15 ml water
- Powdered sugar for dusting (optional)
Procedure:
- Slice your apples in half and remove the cores. Now, slice them as thin as possible (about 2-3 mm). Keep the skin on for a lovely pop of color! Place the slices in a bowl and squeeze lemon juice over them to prevent browning. Add enough water to cover the apples and microwave for three minutes, until they soften. Drain the water and set it aside. This will later help in arranging the slices as petals.
- Flour your surface and roll out your vegan puff pastry sheet to about 3 mm thick. Slice it into six long strips. It’s like preparing sheets to make an Oreo Lasagna, but with more effort.
- Heat the apricot jam with 1 tbsp of water to make it nice and spreadable. Give each strip of puff pastry a good coat of this sticky, sweet goodness.
- Lay your apple slices along the top half of each puff pastry strip, overlapping slightly so they look like petals. Sprinkle it with cinnamon and sugar for a little extra treat. Fold the bottom half of the strip up over the apples (but don’t cover the tops of the slices), and then gently roll it all up. You’ll get something that looks like a rose.
- Place each apple rose into a greased muffin tin and bake at 190°C for 35-40 minutes. The pastry should be golden, and the apples slightly caramelized.
- Let them cool for a bit, then dust them with powdered sugar. They're gorgeous. They’re delicious. They’re roses you can eat.
Vegan Chocolate Puff Pastry Twists
Chocolate Puff Pastry Twists are exactly what they sound like: buttery, crispy pastry twisted around the rich decadence of chocolate spread. Plus, they’re perfect for anyone who cannot go a day without enjoying the creaminess of chocolate mousse or the cocoa euphoria of chocolate pizza.
Ingredients:
- 1 vegan puff pastry sheet
- 150 gm vegan chocolate spread (ensure it's dairy-free)
- 50 gm chopped hazelnuts (optional but highly recommended)
- 1 tbsp non-dairy milk (in lieu of the egg wash)
- 15 gm sugar
Procedure:
- Thaw your puff pastry and roll it out on a floured surface until it’s about 3 mm thick. Now, you’ll need to slice it into two equal rectangles. You need to take extra care with the puff pastries while making puff pastry desserts so as to not tear them in the process.
- Slather generously one of the rectangles with a generous layer of your favorite vegan chocolate spread. Sprinkle chopped hazelnuts on top for that extra nutty crunch. If you prefer any other dry fruits or nuts, you can use them instead. Customize it as you prefer.
- Place the second puff pastry rectangle over the chocolate spread-covered one. Press down lightly, then cut it into 12 strips. Twist each strip gently like winding up a ribbon on a gift. Make sure to do it gently; otherwise, it can tear.
- Brush the twists lightly with non-dairy milk for a lovely sheen, then sprinkle a little sugar on top for some sparkle. You can also skip this process and drizzle some syrup on top for added sweetness.
- Pop those twists onto a baking sheet lined with parchment paper and bake at 200°C for 15-20 minutes. They should puff up gloriously, turning golden brown and irresistible.
- Let them cool slightly, and then tear into one. Flaky, chocolatey, and absolutely divine, these twists will have you thinking about them long after they’re gone.