No one would know how easy these are to make by looking at them, they look super fancy but only take about 30 minutes to make!

I wanted to make some pastries that had a summery look and taste to them and I definitely feel as though I succeeded that with these little beauties. I hope you enjoy these pastries!

They are:

Tart

Creamy

Flaky

Fruity

Citrusy

Colorful

and so Tasty!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

8 oz Dairy- free cream cheese style spread (I use Daiya)

1 Tsp Vanilla extract

2 Tbsp Coconut palm sugar

1/2 Tbsp Lemon zest

1 1/2 Tbsp Lemon juice

Fresh Raspberries

1 Sheet Puff pastry, thawed

2 Tbsp Vegan butter, melted

Top with Powdered sugar (optional)

Directions:

Using a hand held or stand mixer, cream together cream cheese style spread, vanilla extract, coconut palm sugar, lemon zest and juice. Mix until ingredients are combined and is a creamy constancy, pausing to scrape down sides of the bowl when needed. Set aside.

On a lightly floured surface roll out the thawed puff pastry to roughly 15″ X 10″, cut into 6 equally sized squares. Cut four L shaped cuts at each corner of each square of puff pastry (Pictured above).

Add a dollop of creamy lemon filling to the center of each pastry dough square leaving a quarter inch from the edges between the L shaped cuts. Top with raspberries. Pull up each outer corner and bring to the center of the pastry, pinch them together in the center. Should look kinda like a flower shape.

Lightly brush tops of each pastry with melted vegan butter.

Bake at 375°F for 15-20, until pastries are golden brown and creamy lemon filling is set.

Let cool on a wire rack for at least 5 minutes before eating. Sprinkle some powdered sugar on top if desired.

Makes: 6

Enjoy!