Vegan pineapple puff pastry
Easy homemade vegan pineapple puff pastry. Delicious sweet treat made of ingredients that usually are hard to finish once bought. Recipe suitable also for beginners in kitchen. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
7* (check notes) 15min
Cook Time
15min
Servings Prep Time
7* (check notes) 15min
Cook Time
15min
Ingredients
  • 2 vegan puff pastry sheets(I used rectangular sheets, each 30×27 cm/12×10.5”)
  • 7slices of canned pineapple
  • 30g of shredded coconut
  • 3tablespoons of plant-based milk(I used soy milk)
  • 1tablespoon of agave syrup(or maple syrup or sugar)
  • 2tablespoons of caster sugar(optional)
Instructions
  1. heat the oven to 185°C/365°F;
  2. 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;
  3. in a small bowl mix together plant-based milk, shredded coconut and agave syrup until you get a creamy, thick mixture;
  4. with a teaspoon spread a tiny amount of the coconut mixture on each pineapple slice;
  5. 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;
  6. cut out each pineapple slice by leaving ~1 cm/0.4” thick border around it;
  7. cut out the central part of the dough where there’s no pineapple and make several small incisions on the surface of each pastry;
  8. 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;
  9. transfer the prepared puff pastry pieces on a baking tray lined with parchment paper;
  10. 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
Recipe Notes

* the number of servings depends on the size of the puff pastry sheets that you’ll use