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Berries and Cream Puff Pastry Bites Recipe

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4.4 from 14 reviews

Delightful vegan puff pastry bites filled with a creamy blend of vegan cream cheese and vanilla non-dairy yogurt, topped with fresh berries and a drizzle of agave nectar. Perfect as a light dessert or brunch treat, these easy-to-make pastries combine flaky puff pastry with fresh, fruity flavors and a touch of sweetness.

Ingredients

Puff Pastry

  • 1 sheet (8.6 ounces/245 g) thawed vegan puff pastry
  • Flour for dusting
  • 2 teaspoons non-dairy milk
  • 2 teaspoons agave nectar, plus more for drizzling
  • 2 teaspoons coarse sugar, like turbinado

Filling

  • 7 ounces (200 g) vegan cream cheese, softened or room temperature
  • 5 ounces (150 g) vanilla non-dairy yogurt

Toppings

  • 3/4 cup (113 g) fresh berries (blueberries and blackberries recommended)
  • Optional: mint leaves for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C or gas mark 6) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare the puff pastry: Lightly dust a clean work surface with flour. Lay out the thawed puff pastry sheet and roll it out gently with a rolling pin until it measures approximately 12 by 12 inches (30 by 30 cm). Cut the sheet into 16 equal squares.
  3. Create pastry frames: Place the pastry squares on the prepared baking sheet. Using a 2-inch (5-cm) round cutter or a small glass, gently press a circle into the center of each square to create a frame. Combine the non-dairy milk and agave nectar, then use a pastry brush to coat the frames lightly with this mixture. Sprinkle the coarse sugar evenly over the brushed areas to add sweetness and texture.
  4. Bake the pastry: Bake the puff pastry on the oven rack just below the middle shelf for 15 to 17 minutes or until the tops turn golden brown and the pastry has risen significantly. Avoid burning by monitoring closely. Remove from the oven and place the baking sheet on a cooling rack. Allow the pastry to cool for 5 to 7 minutes.
  5. Prepare the filling: While the pastry cools, vigorously whisk together the vegan cream cheese and vanilla non-dairy yogurt until smooth and creamy. Use a stand mixer if desired for easier mixing.
  6. Fill the pastry: Using the back of a measuring spoon, gently create a small well or hole in the center of each baked puff pastry square. Spoon a heaping tablespoon of the cream cheese and yogurt mixture into each well, filling the centers.
  7. Add berries and finish: Top each filled pastry with a few fresh berries of your choice. Lightly drizzle additional agave nectar over the berries for added sweetness. Garnish with mint leaves if desired, and serve the bites within 2 hours for best freshness. If preparing in advance, bake and cool the puff pastry separately and store at room temperature for a couple of days; keep the filling refrigerated until ready to assemble.

Notes

  • Use vegan cream cheese and non-dairy yogurt to keep this recipe fully vegan.
  • Make sure the puff pastry is properly thawed before rolling to avoid cracking.
  • Fresh berries such as blueberries and blackberries offer a nice balance of sweetness and tartness.
  • If making ahead, store baked puff pastry at room temperature and assemble fillings just before serving to prevent sogginess.
  • Adjust the amount of agave nectar to your desired sweetness level.
  • This recipe yields 16 bite-sized pastries, perfect for parties or gatherings.

Find it online: https://bitezly.com/berries-and-cream-puff-pastry-bites-recipe/