Vegan Fruit-Stuffed Puff Pastry

Define pretty. It’s not an easy thing to do. I mean I have my own ideas, as I am sure you do. And IMO pretty is subjective and most certainly, conjures a different image for a lot of people. But. Just so we’re on the same page here, I’m not talking about people. Duh. I’m talkin’ food … but, before I get to the pretty part, let’s talk pastry. Just because.

Puff pastry is vegan. Ummm yes. Yes, it is. Well … let me explain.

Traditional puff pastry is about as decadent as anything. Think beef Wellington. Lobster bisque (which, I made the other night and will post about soon). AND OMG … think chocolate croissant served alongside the most perfect cappuccino. DECADENT! OK. Going to pull myself back in from the tangent I walked down … back to puff pastry. For as decadent as the traditional French version is, it came to a HUGE surprise to me to learn that most refrigerated versions here in the U.S. are, in fact, vegan. 

Puff pastry is plant-based. No butter. No eggs. Yea. I know. It’s like entering the Twilight Zone. 

Anyway … when I was super young, I used to LOVE, like L. O. V. E., Hostess apple pies. Anyone out there remember those delightful little gems? Anyone? Well, once I got to high school I started making them on my own. Yea. Weird?? I dunno. Regardless, I made the dough, sliced apples, and baked dozens of them which I ended up eating for breakfast alongside cold scalloped potatoes—which is an entire different story altogether. Anyway, the other day I decided to try my hand at making puff pastry fruit pies … Gastro Gabe loves peach pie so I made peach ones and a few token strawberry.

Vegan Fruit Stuffed Puff Pastry

PREP TIME: 15 minutes | COOK TIME: 25 minutes

  • 1 roll of Wewalka puff pastry cut into quarters
  • 2 cups sliced fruit, frozen or fresh but not canned
  • 4 Tbs coconut sugar

Heat oven to 350 degrees. Layer cookie sheet with parchment paper, which the pastry comes wrapped in already. Place pastry triangles on paper and add fruit to centers. Sprinkle with sugar and fold them into squares. Bake for 25 minutes. Note, you can brush the tops with an egg wash or a little plant-based butter, up to you. Enjoy!

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )

On Being a Flexitarian

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