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!
and so Tasty!
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
1 Sheet Puff pastry, thawed
2 Tbsp Vegan butter, melted
Top with Powdered sugar (optional)
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.