Strawberry Cream Cheese Puff Pastry
This easy vegan Strawberry Cream Cheese Breakfast Pastry is perfect for weekend brunches. Made with just seven ingredients.
Servings 8 slices
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
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.
- Spoon over the top of pastry. Serve and enjoy!
