Flaky. Buttery. Magical.

Puff pastry has a unique ability to turn any dish into a gourmet experience. While making it from scratch is no easy feat, there’s good news🥳 vegan-friendly, ready-made puff pastry options are here to save the day!

Whether you’re hosting a party, celebrating the holidays, or simply treating yourself, these three recipes will show you how to turn puff pastry into a showstopper.

What You’ll Need

Before we dive in, here’s a list of common items you’ll need for all recipes:

• Puff Pastry: 2 sheets per recipe (make sure it's vegan-friendly).

• A preheated oven (400°F) and a lightly floured surface for rolling.

• Vegan egg wash substitute: either Just Egg or a mix of plant milk and maple syrup (or butter)

Notes

Chocolate Puff Pastry Trees

1. Selecting Vegan Puff Pastry: Ensure your puff pastry sheets are vegan-friendly. Many store-bought puff pastries are accidentally vegan, but always check the ingredients for dairy or animal-derived products.

2. Chocolate Hazelnut Spread Options: Brands like Nutiva, TBH, or Fortnum & Mason offer vegan chocolate hazelnut spreads. If unavailable, you can substitute with dark chocolate spread or melt vegan chocolate chips with a bit of coconut oil for a rich filling.

3. Preventing Filling Leakage: To avoid the chocolate filling oozing out, keep the edges of the pastry clean and free from spread. Sealing the edges well with a fork is crucial for keeping the filling inside during baking.

4. Custom Shapes: Don’t limit yourself to tree shapes. Use any cookie cutter shape to match the occasion—hearts for Valentine's Day or stars for festive events. This versatility makes these puff pastry treats perfect for any celebration.

5. Dusting with Powdered Sugar: For an extra touch, mix a pinch of cinnamon or cocoa powder with the powdered sugar before dusting. This adds a subtle flavor boost and makes the presentation even more appealing.

6. Serving Suggestions: These chocolate puff pastry trees are best enjoyed warm when the chocolate is melty. Pair them with a scoop of vegan vanilla ice cream or a drizzle of raspberry sauce for an indulgent dessert.

Berry Puff Pastry Rolls

• Using Different Berries: Feel free to use your favorite berries—strawberries, blueberries, raspberries, or a combination. Fresh berries work as well, but you may need to adjust the cooking time slightly to achieve the right thickness.

• Thickening the Filling: The cornstarch mixture is essential for thickening the berry filling to prevent the pastry from becoming soggy. Ensure the filling cools completely before assembling to maintain the pastry's flakiness.

• Adjusting Sweetness: Taste your berry filling before using it. If you prefer a sweeter pastry, add an extra tablespoon of powdered sugar. For a tangier flavor, a bit more lemon juice can enhance the tartness of the berries

• Roll Seam-Side Down: Make sure the seam is on the bottom when placing the rolls on the baking sheet to prevent them from unrolling during baking..

• Venting the Pastry: Slicing the top of the pastry allows steam to escape during baking, resulting in a crispier texture. Be gentle to avoid cutting too deep into the filling.

• Adding a Glaze (Optional): For added sweetness and shine, brush the baked rolls with a simple glaze made from powdered sugar and a bit of plant milk or lemon juice.

Mashed Potato Puff Pastry Pockets

• Choosing the Right Potatoes: Russet potatoes are ideal due to their starchy nature, creating fluffy mashed potatoes. If using Yukon Gold or red potatoes, the texture will be creamier but equally delicious.

• Enhancing Flavor: Elevate your mashed potatoes by adding roasted garlic, caramelized onions, or vegan cheese shreds. Fresh herbs like rosemary, thyme, or parsley can also add depth of flavor.

• Consistency is Key: Ensure your mashed potatoes are thick and not too runny. Excess moisture can prevent the puff pastry from baking properly and becoming crisp. If needed, cook the mashed potatoes over low heat to evaporate excess liquid.

• Puff Pastry Tips: To get a golden, flaky crust, always brush the edges with vegan egg wash or a plant milk-butter mixture before baking.

• Season to Taste: Taste your mashed potatoes and adjust salt and pepper before adding them to the pastry.

• Alternative Fillings: This recipe is versatile. Consider adding sautéed mushrooms, spinach, or vegan bacon bits to the mashed potatoes for a hearty filling.

• Preparing in Advance: You can prepare the mashed potatoes a day ahead and refrigerate them. This can help the assembly process go more smoothly, especially when cooking for an event.

• Serving Suggestions: These mashed potato puff pastry pockets make excellent appetizers, side dishes, or snacks. Serve them alongside vegan gravy, cranberry sauce, or a fresh salad for a complete meal.

• Leftover Mashed Potatoes: If you have extra mashed potatoes, they can be stored in an airtight container in the refrigerator for up to three days. Reheat them as a side dish for another meal.

Recipe 1- Chocolate Puff Pastry Trees

INGREDIENTS:

• 2 Puff Pastry Sheets (vegan-friendly)

• 6 tbsp (90g) Chocolate Hazelnut Spread (e.g., Nutiva, TBH)

• 6 tbsp (90g) Chocolate Chips

• 1 tbsp Vegan Egg Wash (or sub with 2 tsp/10ml plant milk + 1 tsp/5ml maple syrup)

• Powdered Sugar (for sprinkling, organic or vegan-friendly)

DIRECTIONS:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Heat hazelnut spread until melty (30-40 seconds in the microwave or 1-2 minutes on the stovetop).

3. Roll out puff pastry slightly on a floured surface. Use a tree-shaped cookie cutter to cut 12 trees (6 per sheet).

4. Spread 1 tbsp hazelnut spread on 6 trees, keeping edges clean. Top each with 1 tbsp chocolate chips.

5. Cover with the remaining 6 trees. Seal edges with a fork and brush tops with vegan egg wash.

6. Bake for 15-20 minutes until golden brown. Cool for 5-10 minutes, dust with powdered sugar, and serve.

Recipe 2- Berry Puff Pastry Rolls

INGREDIENTS:

• 2 Puff Pastry Sheets (vegan-friendly)

• 2 cups (252g) Frozen Mixed Berries

• ½ cup (60g) Powdered Sugar (plus more for sprinkling)

• 2 tsp (6g) Cornstarch

• 1 tbsp (15ml) Lemon Juice (or water)

• Pinch of Salt

• 1 tbsp (15g) Vegan Egg Wash (or sub with 2 tsp/10ml plant milk + 1 tsp/5ml maple syrup)

DIRECTIONS:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a saucepan over medium heat, cook berries, powdered sugar, cornstarch mixture (cornstarch + lemon juice), and a pinch of salt. Stir until thickened (about 5 minutes). Cool completely.

3. Roll out puff pastry slightly and divide each sheet into thirds.

4. Place 3 tbsp of berry filling near the edge of each third. Roll tightly, seam-side down, and vent tops with a knife.

5. Brush tops with vegan egg wash and bake for 15-20 minutes until golden brown.

6. Cool for 5-10 minutes, sprinkle with powdered sugar, and serve.

Recipe 3- Mashed Potato Puff Pastry Pockets

INGREDIENTS:

• 2 Puff Pastry Sheets (vegan-friendly)

• 1 lb Russet Potatoes (about 4 regular or 3 jumbo)

• 1 cup (240ml or 240g) Plant Milk

• ½ cup (112g) Vegan Butter (plus 2 tbsp/28g extra, if needed)

• 1 ½-2½ tsp Kosher Salt (or to taste)

• Fresh Cracked Pepper

• 1 tbsp (15g) Vegan Egg Wash (or sub with 2 tsp plant milk + 1 tsp butter)

• 1-2 tbsp Finely Chopped Chives (optional)

DIRECTIONS:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Prick potatoes with a fork, place on a baking sheet, and roast in the oven for 1-1½ hours or until the skins are wrinkled and a fork easily slides into the center. Cool slightly, then scoop the flesh, and mash or rice potatoes. Place the mashed/riced potatoes into a large pot.

3. In a small pot, heat plant milk, butter, salt, and pepper until warm and melted. Gradually mix the milk mixture into potatoes. Use a masher or a wooden spoon to mix until smooth and creamy. Adjust seasoning as needed.

4. Roll out puff pastry slightly on a lightly floured surface and cut each sheet into 6 rectangles (divide each sheet into thirds, then cut each third in half)- see video above .

5. Use a round cookie cutter to lightly score the center of each rectangle without cutting through the dough. Prick the scored circle a few times with a fork to prevent puffing.

6. Add 1-2 tbsp mashed potatoes (an ice cream scoop works great here!)in the center of each scored circle. Brush edges with vegan egg wash.

7. Place the assembled pockets on a parchment-lined baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and puffed then remove the pockets from the oven and let cool for 2-3 minutes

8. Garnish with chopped chives if desired. Serve warm and enjoy!

Don’t just stop with these three variations- there are a thousand ways that you can fill your puff pastry! Try cookie butter, apples, spinach and cheese, mushrooms, or marinara sauce. The options are virtually endless!

Let me know what you fill your pastry with below!