This easy vegan Strawberry Cream Cheese Breakfast Pastry is perfect for weekend brunches. Made with just seven ingredients.
Mother's Day is coming up. Treat mom to this easy, delicious Strawberry Cream Cheese Breakfast Pastry. Store bought puff pastry filled with lemony cashew cream cheese and strawberry preserves means this treat comes together quick with little effort. Perfect for brunch on Mother's Day!
Need more more brunch ideas? Check out these French Toast Cups or this quiche.
Jump to:
Ingredients
Puff pastry is not typically vegan as many are made with dairy butter, but there are a couple of brands I know of that are vegan friendly, Pepperidge Farm and Jus Rol. The lemony cream filling for this pastry is made using my simple cashew cream cheese recipe. For the strawberry preserves you can use store bought or homemade. I had some homemade on hand so that's what I used here.
- puff pastry
- cashew cream cheese
- strawberry preserves
- lemon juice and zest
- confectioner's sugar
- corn strach
- non dairy milk
See recipe card for quantities.
Instructions
This pastry is a cinch to whip up using store bought puff pastry. Mix up the filling and spread over pastry, seal and bake. Simple!
Combine cashew cream cheese, confectioner's sugar, lemon zest and juice in bowl of stand mixer or use a hand mixer to thoroughly combine.
Roll out puff pastry and cut in half lengthwise. Transfer one half to a baking sheet lined with a silicone mat or parchment paper.
Reserve ¼ cup of cashew filling and spread the remaining along the length of puff pastry leaving a one inch border along edges. Spoon preserves along edge of cashew filling, Brush edges with almond milk, place the other piece of pastry over the top and press to seal edges.
Chill the pastry for 20 minutes. meanwhile preheat oven to 350 degrees. Brush top of chilled pastry with almond milk. Cut small slits on the top. Bake for 40-45 minutes. Cool for 10 minutes. Combine reserve cashew filling with remaining milk. Spoon over the top of pastry. Serve and enjoy!
Hint: Spoon the topping over individual slices if you're not serving a crowd and won't eat the whole pastry right away. The topping will cause the pastry to get soggy if it sits too long.
Substitutions
- Cashew cream cheese -store bought cream cheese can be used instead of homemade cashew cream cheese.
- Puff Pastry - Schär Gluten Free Puff Pastry is vegan if gluten free is needed.
Variations
- Fruit preserves - use any flavor of fruit preserves or jam you like.
- Deluxe - crush freeze dried strawberries into powder and sprinkle over the top of pastry after drizzling topping, if desired.
Equipment
The only special equipment used for this recipe is a stand mixer or hand mixer. If you don't have either of those a whisk will work as well, but will take more effort to incorporate.
Storage
This pastry is best eaten the day it is made. The puff pastry will loss the crispness as it sits.
Top tip
Don't skip the chilling step after filling the dough. This is necessary to to get the proper puff and flakiness from the dough as it bakes. Otherwise the filling will leak out and the pastry will be soggy and flat.
Related
Looking for brunch or breakfast recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Cream Cheese Puff Pastry:
This easy vegan Strawberry Cream Cheese Breakfast Pastry is perfect for weekend brunches. Made with just seven ingredients.
- 1 package vegan puff pastry dough
- ¾ cup cashew cream cheese
- ¾ cup confectioner's sugar
- 1 teaspoon lemon zest
- 1 tbsp lemon juice
- ¼ cup strawberry preserves
- ½ tsp cornstarch
- 3 tablespoon plain unsweetened almond milk
-
Combine cashew cream cheese, confectioner's sugar, lemon zest and juice in bowl of stand mixer or use a hand mixer to thoroughly combine.
-
Roll out puff pastry and cut in half lengthwise. Transfer one half to a baking sheet lined with a silicone mat or parchment paper.
-
Reserve ¼ cup of cashew filling and spread the remaining filling along the length of puff pastry leaving a one inch border along edges. Spoon preserves along edge of cashew filling,
-
Brush edges with almond milk, place the other piece of pastry over the top and press to seal edges
-
Chill the pastry for 20 minutes. meanwhile preheat oven to 350 degrees.
-
Brush top of chilled pastry with almond milk. Cut small slits on the top.
-
Bake for 40-45 minutes. Cool for 10 minutes. Combine reserve cashew filling with remaining milk.
-
Spoon over the top of pastry. Serve and enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply