This easy vegan Strawberry Cream Cheese Breakfast Pastry is perfect for weekend brunches. Made with just seven ingredients.
Course Breakfast, Brunch
Cuisine American
Keyword dairy free, kid friendly, vegan
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Chill Time 20 minutesminutes
Servings 8slices
Author Melissa
Ingredients
1package vegan puff pastry dough
¾ cupcashew cream cheese
¾ cupconfectioner's sugar
1teaspoonlemon zest
1 tbsp lemon juice
¼cupstrawberry preserves
½tsp cornstarch
3tablespoonplain unsweetened almond milk
Instructions
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.