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Apple Pastries

February 2, 2011 by epicureanvegan

Apple Pastries -- Epicurean Vegan

Happy Groundhog Day!

It also happens to be another day off from school due to sub-zero temperatures. We’re looking at a high of -1! I’m beginning to get cabin fever. So it was a good thing our delivery from Green Buffalo Food came on Monday since I haven’t ventured to the store. Thanks to them, I was able to throw together a wonderful stir-fry for dinner last night using the green pepper, shallots, and zucchini they provided. And this morning, I used a couple of apples they sent, too. The Sixth Grader and I are enjoying pastries and watching Groundhog Day, of course.

INGREDIENTS:
For 8 pastries:
10 sheets of phyllo dough
2 apples, peeled and diced
1/4 C walnuts, chopped
1 tsp sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
4 Tbs vegan margarine, melted
4-oz Tofutti cream cheese
1/2 tsp lemon juice

DIRECTIONS:
Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.

Apple Pastries -- Epicurean Vegan

Take 5 sheets of the phyllo and cut into fourths. (You’ll do the same with the other 5 sheets.)

Apple Pastries -- Epicurean Vegan

To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.

Apple Pastries -- Epicurean Vegan

Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.

Apple Pastries -- Epicurean Vegan

Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Apple Pastries -- Epicurean Vegan

Apple Pastries
 
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Author: Epicurean Vegan
Ingredients
  • For 8 pastries:
  • 10 sheets of phyllo dough
  • 2 apples, peeled and diced
  • ¼ C walnuts, chopped
  • 1 tsp sugar
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • 4 Tbs vegan margarine, melted
  • 4-oz Tofutti cream cheese
  • ½ tsp lemon juice
Directions
  1. Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.
  2. Take 5 sheets of the phyllo and cut into fourths. (You'll do the same with the other 5 sheets.)
  3. To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.
  4. Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.
  5. Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!
3.5.3208

Filed Under: Breakfasts, Desserts Tagged With: apples, brunch, easy, flaky, fruit, Green Buffalo Foods, pastry, phyllo

Processor “Cheese” Danish Pastry

February 19, 2010 by epicureanvegan

Processor "Cheese" Danish Pastry -- Epicurean VeganImpress your neighbors and wow the in-laws with your pastry chef-like skills by making this surprisingly easy danish. The original recipe is from Nigella Lawson‘s How To Be A Domestic Goddess cookbook and so for some time, I’ve been dying to veganize this recipe. I made several alterations, but I am so impressed with how flaky and delicious they came out. Don’t freak out by all the directions–it was actually quite simple. Plus, you don’t actually need to use a food processor–a mixer will work just fine.

INGREDIENTS:
1/4 C warm water
1/2 C soy milk
1 large egg (1 Tbs ground flax seed mixed with 3 Tbs water)
2-1/4 C all-purpose flour
1 pkg (1/4 oz) rapid-rise yeast
1 tsp salt
1 Tbs sugar
1 C unsalted butter, cut into thin slices (Earth Balance sticks)
Filling:
Pinch of salt
1 C ricotta cheese (Tofutti cream cheese)
1 Tbs lemon zest (I used a lime)
1 large egg, beaten (again, 1 Tbs ground flax seed + 3 Tbs water)
3 Tbs unsalted butter, melted and cooled (Earth Balance)
Glaze:
1/3 C sugar
1/4 C water

DIRECTIONS:
Pour the water and milk into a measuring cup and add the flax seed mixture, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of Earth Balance and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2″. Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don’t overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days.

Processor "Cheese" Danish Pastry -- Epicurean VeganTo turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20″ square. (This was fairly easy–it rolls out very nicely). Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.

Processor "Cheese" Danish Pastry -- Epicurean VeganRoll out again to a 20″ square, repeating the steps above 3 times. Cut in half, wrap both pieces and put each in the refrigerator for 30 mins. (Just gently fold and wrap with plastic wrap–worked great).

Processor "Cheese" Danish Pastry -- Epicurean VeganSo for the filling:
Combine the cheese, sugar, salt, lemon zest, egg-replacer, and Earth Balance. (I used the food processor)
Then you’re ready!
First of all…the recipe is intended to make 6 large danishes. For the first batch I made 3 large ones and decided on the second batch to make smaller ones, which I personally thought worked much better.
Roll out one of the pastry dough halves into a big rectangle (recipe doesn’t specify exactly how big…) Divide into thirds and place a tablespoon of cheese filling on each piece of dough. Fold the opposite corners up together and seal with a pinch.

Processor "Cheese" Danish Pastry -- Epicurean VeganPlace on baking sheets prepared with waxed paper and brush with the sugar/water glaze. The recipe then calls for them to rise for about 1-1/2 hours. Yeah, that didn’t happen for me, but apparently that was no big whoop because they came out great. Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

Processor "Cheese" Danish Pastry -- Epicurean VeganI then made a lime icing (since I used lime zest) by combining about a cup of powdered sugar and then drizzled in lime juice, stirring and adding more juice to get the consistency I wanted. I then drizzled the danishes with the icing…

Processor "Cheese" Danish Pastry -- Epicurean VeganFor the second batch, I made smaller ones and spread out the filling more. I brushed them with the glaze and this time, they baked about 20 mins.

Processor "Cheese" Danish Pastry -- Epicurean VeganThese really came out amazing and I will make these again and again! Enjoy!

Processor "Cheese" Danish Pastry -- Epicurean Vegan

Filed Under: Breads, Breakfasts, Desserts Tagged With: brunch, cream cheese, dairy-free, Danish, icing, pastry, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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