Puff pastry can sometimes be a vegan’s best friend. I had one sheet of it in the freezer, so I stuck it in the fridge the night before so that it would be thawed by morning. Otherwise, it takes about 45-60 minutes if you take it out and set it on the counter to thaw. These were ready in no time and were the perfect breakfast treat for a lazy weekend morning.
INGREDIENTS:
1 puff pastry sheet, thawed
Flour for dusting
2 Tbs vegan margarine
1/4 C brown sugar
1 tsp cinnamon
1/4 tsp almond extract/flavoring
2-3 Tbs almond milk
DIRECTIONS:
Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavoring.
Next, roll out the pastry sheet over a lightly floured surface until you have roughly a 10″x 10″ square. It doesn’t need to be perfect. Cut the dough into four even squares and spread a 1/4 of the sauce on a square.
Take one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
Place onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!
- 1 puff pastry sheet, thawed
- Flour for dusting
- 2 Tbs vegan margarine
- ¼ C brown sugar
- 1 tsp cinnamon
- ¼ tsp almond extract/flavoring
- 2-3 Tbs almond milk
- Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavorin
- Next, roll out the pastry sheet over a lightly floured surface until you have roughly a 10"x 10" square. It doesn't need to be perfect. Cut the dough into four even squares and spread a ¼ of the sauce on a square.
- Take one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
- Place onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!
