I stand by the fact that one of the food products that can save a food-related “crisis” is the vegan puff pastry. By being so versatile in its use, it can definitely save you in a moment of unexpected cravings. And it can even help you discover new dishes by accident. But the best part is that you can easily and quickly create from it tasty things that can turn out very useful in case of unexpected guests. And my recipe of vegan pineapple puff pastry is a perfect example of it!
This vegan pineapple puff pastry is also perfect to empty your food pantry. Probably also you have at home a can of pineapple slices that you bought a long time ago for no specific reason. And maybe you also have some leftovers of shredded coconut that you used for other recipes, and now you don’t know where to put the remaining part. Well, by having the aforementioned products, you are almost ready to prepare the vegan pineapple puff pastry!
How to make vegan pineapple puff pastry
The ingredients that you need are vegan puff pastry, canned pineapple slices, shredded coconut, a bit of plant-based milk, agave/maple syrup or sugar and caster sugar. The preparation process is very easy. Place the canned pineapple slices on the puff pastry sheet. Then in a tiny bowl mix together shredded coconut, milk and agave syrup. Spread the prepared mixture over each pineapple slice. Then cover all slices with another puff pastry sheet. Cut out each pineapple slice by leaving a tiny border of puff pastry all around, so that they don’t open in the oven. Cut out the central part of each pastry and make a few small incisions on the top. Bake the pastries in the oven for about 15 minutes. Once ready, let them cool down and then sprinkle over your vegan pineapple puff pastry some caster sugar.
Other vegan recipes with vegan puff pastry
As you see, it’s super easy to make the vegan pineapple puff pastry. And in general, making things with the puff pastry is fun and fast. For example, you can make my vegan pecan braided buns. They are amazingly delicious! Or you can try my vegan puff pastry apple letters – a delicious, sweet treat that also visually looks very cute! Obviously, you can also make salty dishes with puff pastry. For example, tiny pizzas or empanadas. Of course, it’s more authentic to make pizza from pizza dough, but the puff pastry can really be a time saver in certain situations.
If you’ve never tried to prepare something with puff pastry, this is your moment! And my vegan pineapple puff pastry is the perfect recipe also for beginners! So, gather the necessary ingredients and make this recipe that is:
-
vegan
- easy to make
- sweet
- juicy
- deliciously aromatic
- flavorful
- comforting
- suitable for beginners
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings |
* (check notes)
|
- 2 vegan puff pastry sheets (I used rectangular sheets, each 30x27 cm/12x10.5”)
- 7 slices of canned pineapple
- 30 g of shredded coconut
- 3 tablespoons of plant-based milk (I used soy milk)
- 1 tablespoon of agave syrup (or maple syrup or sugar)
- 2 tablespoons of caster sugar (optional)
Ingredients
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|
- heat the oven to 185°C/365°F;
- place the puff pastry sheet on a surface on which a knife can be used, then place over it the pineapple slices by leaving ~2 cm/0.8” of space between each slice;
- in a small bowl mix together plant-based milk, shredded coconut and agave syrup until you get a creamy, thick mixture;
- with a teaspoon spread a tiny amount of the coconut mixture on each pineapple slice;
- carefully place over everything another sheet of puff pastry and tap with your fingers around each pineapple slice in order to make the two puff pastry sheets stick together;
- cut out each pineapple slice by leaving ~1 cm/0.4” thick border around it;
- cut out the central part of the dough where there’s no pineapple and make several small incisions on the surface of each pastry;
- by holding a fork horizontally, press it on the puff pastry border all around the pineapple slice in order to make the two sheets hold well together;
- transfer the prepared puff pastry pieces on a baking tray lined with parchment paper;
- bake them in preheated oven for 12 – 15 minutes or until golden brown, then let them cool down and afterwards sprinkle over some caster sugar
* the number of servings depends on the size of the puff pastry sheets that you’ll use
