Ever thought vegan pastries were just for special diets? Think again! This roundup proves plant-based baking can be utterly delightful for every occasion—from cozy breakfasts to elegant celebrations. Whether you’re a seasoned vegan baker or just curious, these 25 recipes will inspire you with flaky crusts, sweet fillings, and irresistible treats. Let’s dive in and discover how easy and delicious vegan pastry can be!
Flaky Vegan Croissants
Good luck finding a vegan croissant that’s actually flaky and buttery—until now, that is. You’re about to make the most delicious, laminated pastry without any dairy, and trust me, it’s easier than you think. Get ready for layers upon layers of golden, crisp perfection that’ll make you forget it’s vegan.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 3 cups all-purpose flour, plus extra for dusting
– 1/4 cup granulated sugar
– 1 tsp fine sea salt
– 1 cup cold unsweetened almond milk
– 1/4 cup refined coconut oil, solid and chilled
– 1 cup vegan butter sticks, very cold and cut into small cubes
– 1 tbsp active dry yeast
– 1 tbsp maple syrup
Instructions
1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, and 1 tsp fine sea salt until well combined.
2. Dissolve 1 tbsp active dry yeast and 1 tbsp maple syrup in 1 cup cold unsweetened almond milk, letting it sit for 5 minutes until frothy.
3. Pour the yeast mixture into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill it thoroughly.
6. While the dough chills, place 1 cup vegan butter sticks between two sheets of parchment paper and pound with a rolling pin into a 6×8-inch rectangle, then refrigerate until firm.
7. Roll the chilled dough into a 10×12-inch rectangle on a floured surface.
8. Place the chilled vegan butter rectangle in the center of the dough, folding the dough edges over to encase it completely.
9. Roll the dough into a 12×18-inch rectangle, then fold it into thirds like a letter—this is your first turn; repeat this process three more times, chilling the dough for 15 minutes between each turn to keep the butter cold.
10. After the final turn, wrap the dough in plastic and refrigerate for at least 2 hours, or overnight for best results.
11. Roll the chilled dough into a 10×20-inch rectangle on a floured surface, cutting it into 12 triangles with a sharp knife.
12. Roll each triangle from the wide end to the tip, gently curving the ends into a crescent shape, and place on a parchment-lined baking sheet.
13. Cover the croissants with a clean kitchen towel and let them rise in a warm place for 1-2 hours until puffy and nearly doubled in size.
14. Preheat your oven to 400°F and brush the risen croissants with a little almond milk for a golden finish.
15. Bake for 18-20 minutes, or until the croissants are deeply golden brown and flaky to the touch.
16. Transfer to a wire rack to cool for at least 10 minutes before serving.
Delight in the crisp, shattering layers that give way to a soft, airy interior with a subtle hint of maple sweetness. Serve these warm with a dollop of vegan jam or alongside a frothy latte for the ultimate cozy breakfast—they’re so good, you might just start a croissant habit!
Vegan Chocolate Éclairs
Believe it or not, you can make decadent vegan chocolate éclairs right at home. They’re surprisingly simple, with a light choux pastry, creamy filling, and glossy chocolate topping. You’ll impress everyone with these plant-based treats.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup cool filtered water
– ½ cup rich vegan butter
– 1 cup all-purpose flour
– 4 large flax eggs (4 tbsp finely ground flaxseed meal mixed with 10 tbsp water)
– 1 cup creamy coconut cream, chilled overnight
– ¼ cup powdered sugar
– 1 tsp pure vanilla extract
– 1 cup high-quality vegan dark chocolate chips
– 2 tbsp smooth almond butter
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup cool filtered water and ½ cup rich vegan butter over medium heat until the butter melts completely.
3. Reduce heat to low and quickly stir in 1 cup all-purpose flour with a wooden spoon until a smooth ball forms, about 1 minute. Tip: Work fast to prevent the dough from drying out.
4. Remove from heat and let cool for 5 minutes to avoid cooking the eggs.
5. Add 4 large flax eggs one at a time, beating well after each addition until the dough is shiny and holds its shape.
6. Pipe or spoon 12 three-inch logs of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake at 425°F for 15 minutes, then reduce temperature to 375°F without opening the oven door and bake for 20 more minutes until golden brown and crisp. Tip: Don’t peek early—the steam inside is key for puffing.
8. Remove from oven and immediately poke a small hole in each éclair with a skewer to release steam, then cool completely on a wire rack.
9. In a chilled bowl, whip 1 cup creamy coconut cream, ¼ cup powdered sugar, and 1 tsp pure vanilla extract with a mixer until stiff peaks form, about 3-4 minutes.
10. Fill a piping bag fitted with a small tip with the coconut cream mixture and pipe it into each cooled éclair through the hole.
11. Melt 1 cup high-quality vegan dark chocolate chips and 2 tbsp smooth almond butter in a double boiler over low heat, stirring until smooth, about 5 minutes. Tip: The almond butter adds a subtle nutty flavor and helps the chocolate set nicely.
12. Dip the top of each filled éclair into the melted chocolate, letting excess drip off, and place on a rack to set for 30 minutes.
These éclairs have a crisp shell that gives way to a light, airy interior and rich coconut cream. The dark chocolate topping adds a bittersweet contrast that’s utterly addictive. Try serving them with a sprinkle of sea salt or alongside fresh berries for a fancy touch.
Savory Vegan Spinach and Feta Puff Pastry
Ooh, have you ever wanted a vegan appetizer that feels fancy but is secretly easy? This savory puff pastry combines creamy vegan feta with fresh spinach for a flaky, satisfying bite. It’s perfect for parties or a cozy night in.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 sheet of frozen puff pastry, thawed but still cold
– 1 cup of creamy vegan feta, crumbled into small pieces
– 2 cups of fresh baby spinach leaves, roughly chopped
– 2 tablespoons of rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 teaspoon of dried oregano
– ½ teaspoon of finely ground black pepper
– ¼ teaspoon of sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat the extra virgin olive oil in a skillet over medium heat.
3. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the roughly chopped baby spinach leaves and cook for 2 minutes, just until wilted.
6. Remove the skillet from heat and let the mixture cool for 5 minutes.
7. In a bowl, combine the cooled spinach mixture with the crumbled vegan feta, dried oregano, finely ground black pepper, and sea salt.
8. Unfold the thawed puff pastry sheet on a lightly floured surface.
9. Spread the spinach and feta mixture evenly over half of the pastry, leaving a ½-inch border.
10. Fold the other half of the pastry over the filling and press the edges firmly with a fork to seal.
11. Transfer the pastry to the prepared baking sheet.
12. Bake at 400°F for 20-25 minutes, until golden brown and puffed.
13. Let the pastry cool on the baking sheet for 5 minutes before slicing.
14. Slice into 8 pieces with a sharp knife.
Layers of flaky pastry give way to a warm, savory filling with a hint of tang from the vegan feta. Serve it sliced on a platter with a drizzle of balsamic glaze or alongside a crisp green salad for a complete meal.
Vegan Almond Danish
Diving into a vegan treat that feels indulgent yet wholesome is always a win. This almond Danish skips the dairy but keeps all that flaky, sweet goodness you crave—perfect for a cozy weekend morning or an afternoon pick-me-up. You’ll love how simple it is to whip up with pantry staples.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 sheet of store-bought vegan puff pastry, thawed but still cold
– ½ cup of creamy almond butter, smooth and rich
– ¼ cup of pure maple syrup, dark and robust
– 1 teaspoon of pure vanilla extract, fragrant and warm
– ½ cup of sliced almonds, lightly toasted for crunch
– 2 tablespoons of refined coconut oil, melted and glossy
– 1 tablespoon of organic powdered sugar, for a delicate dusting
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the vegan puff pastry sheet onto a lightly floured surface, gently rolling it out to smooth any seams.
3. In a small bowl, whisk together the creamy almond butter, pure maple syrup, and pure vanilla extract until smooth and well combined.
4. Spread the almond butter mixture evenly over the puff pastry, leaving a ½-inch border around the edges.
5. Sprinkle the sliced almonds evenly over the almond butter layer, pressing them in lightly to adhere.
6. Carefully roll the pastry into a tight log, starting from one long side, and pinch the seam to seal it securely.
7. Slice the log into 8 equal pieces using a sharp knife, wiping it clean between cuts for neat slices.
8. Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
9. Brush the tops lightly with the melted refined coconut oil for a golden, shiny finish.
10. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown with crisp edges.
11. Remove from the oven and let cool on the baking sheet for 5 minutes to set.
12. Dust the warm Danishes with the organic powdered sugar just before serving.
Let these Danishes cool slightly to let the flavors meld—the pastry stays flaky while the almond filling becomes gooey and fragrant. Serve them warm with a drizzle of extra maple syrup or alongside a cup of strong coffee for a truly comforting treat.
Lemon Raspberry Vegan Tarts
Craving a bright, fruity dessert that’s as beautiful as it is delicious? You’ve got to try these lemon raspberry vegan tarts. They’re the perfect balance of zesty and sweet, with a buttery crust that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups finely ground almond flour
– ¼ cup melted refined coconut oil
– 2 tbsp pure maple syrup
– 1 cup creamy cashew butter
– ½ cup fresh lemon juice
– ⅓ cup powdered sugar
– 1 tsp pure vanilla extract
– 1 pint plump fresh raspberries
– Zest from 1 bright lemon
Instructions
1. Preheat your oven to 350°F and lightly grease six 4-inch tart pans.
2. In a medium bowl, combine the finely ground almond flour, melted refined coconut oil, and pure maple syrup until a crumbly dough forms.
3. Press the dough evenly into the bottom and up the sides of each tart pan, using your fingers to create a smooth layer.
4. Bake the crusts for 12-15 minutes, or until they turn a light golden brown and feel firm to the touch.
5. Let the crusts cool completely on a wire rack for about 30 minutes to prevent the filling from melting.
6. In a separate bowl, whisk together the creamy cashew butter, fresh lemon juice, powdered sugar, and pure vanilla extract until smooth and creamy.
7. Gently fold in the zest from 1 bright lemon to add an extra burst of citrus flavor without making it bitter.
8. Divide the filling evenly among the cooled crusts, spreading it with a spatula for a level surface.
9. Arrange the plump fresh raspberries on top of each tart, pressing them lightly into the filling so they stay in place.
10. Chill the tarts in the refrigerator for at least 2 hours to set the filling and enhance the flavors.
Zesty and refreshing, these tarts offer a creamy, tangy filling that contrasts beautifully with the nutty, crisp crust. Serve them chilled with a sprinkle of extra lemon zest or a drizzle of raspberry coulis for an elegant touch that’s sure to impress at any gathering.
Vegan Pecan Sticky Buns
Remember those cozy weekend mornings when you just want something sweet and satisfying? These vegan pecan sticky buns deliver that perfect treat. You get gooey caramel, crunchy pecans, and fluffy dough—all without any dairy or eggs.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup warm plant-based milk (like creamy oat milk)
– 2 ¼ tsp active dry yeast
– ¼ cup granulated sugar
– 3 cups all-purpose flour
– ½ tsp fine sea salt
– ⅓ cup melted vegan butter
– ½ cup packed dark brown sugar
– ¼ cup pure maple syrup
– 1 tsp pure vanilla extract
– 1 cup chopped pecans
– 1 tsp ground cinnamon
Instructions
1. Combine the warm plant-based milk, active dry yeast, and granulated sugar in a large bowl. Let it sit for 5 minutes until foamy.
2. Stir in the all-purpose flour, fine sea salt, and melted vegan butter until a soft dough forms. Tip: If the dough feels sticky, add a tablespoon of flour at a time.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
5. While the dough rises, whisk together the dark brown sugar, pure maple syrup, and pure vanilla extract in a small saucepan over medium heat. Cook for 3 minutes until bubbly, then remove from heat.
6. Pour the caramel mixture into a greased 9×13-inch baking dish and sprinkle the chopped pecans evenly over the top.
7. Roll out the risen dough on a floured surface into a 12×18-inch rectangle.
8. Sprinkle the ground cinnamon evenly over the dough. Tip: For extra flavor, add a pinch of nutmeg or cardamom with the cinnamon.
9. Tightly roll the dough into a log starting from the long side, then slice it into 12 equal pieces with a sharp knife.
10. Place the rolls cut-side up on top of the pecans and caramel in the baking dish. Cover and let rise for 30 minutes until puffy.
11. Preheat your oven to 350°F.
12. Bake the rolls for 25 minutes until golden brown on top. Tip: Check at 20 minutes—if the tops are browning too quickly, loosely cover with foil.
13. Let the buns cool in the pan for 5 minutes, then invert them onto a serving plate.
Finally, these buns are best served warm, with the caramel still oozing and the pecans adding a delightful crunch. For a special touch, drizzle with a little extra maple syrup or pair with a hot cup of coffee.
Vegan Cinnamon Apple Strudel
Just imagine biting into a warm, flaky pastry filled with sweet, spiced apples—it’s pure comfort in every bite. You can make this vegan cinnamon apple strudel at home with simple ingredients, and it’s perfect for cozy mornings or dessert. Let’s get baking!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 package of vegan puff pastry sheets, thawed according to package instructions
– 4 medium Granny Smith apples, peeled and thinly sliced
– 1/4 cup of granulated sugar
– 1 tablespoon of ground cinnamon
– 1 teaspoon of pure vanilla extract
– 2 tablespoons of vegan butter, melted
– 1 tablespoon of all-purpose flour, for dusting
– 1 tablespoon of plant-based milk, for brushing
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the thinly sliced Granny Smith apples, granulated sugar, ground cinnamon, and pure vanilla extract, tossing gently until evenly coated.
3. Lightly dust a clean surface with all-purpose flour and unfold one vegan puff pastry sheet onto it.
4. Arrange the apple mixture in a line down the center of the pastry sheet, leaving a 1-inch border on each side.
5. Fold the long sides of the pastry over the filling, then roll it up tightly from one end to the other to form a log.
6. Place the strudel seam-side down on the prepared baking sheet and brush the top with plant-based milk using a pastry brush.
7. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
8. Remove from the oven and let it cool on a wire rack for 10 minutes before slicing.
9. Drizzle the melted vegan butter over the warm strudel just before serving.
Now, you’ve got a delicious treat ready to enjoy! Nothing beats the crisp, buttery layers of pastry paired with the tender, cinnamon-spiced apples—it’s a hug in dessert form. Serve it warm with a scoop of vegan ice cream or a drizzle of maple syrup for an extra cozy touch.
Delicious Vegan Cream Puffs
You know those fancy cream puffs you see in bakeries? Yeah, you can totally make a vegan version at home, and they’re just as light, airy, and delicious. Seriously, they’re the perfect sweet treat to impress your friends or just treat yourself.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of cool, filtered water
– ½ cup of rich, golden vegan butter
– 1 cup of fine, all-purpose flour
– 4 large, fresh flax eggs (4 tbsp finely ground flaxseed meal mixed with 10 tbsp water, let sit for 5 minutes until thick and gelatinous)
– 1 cup of smooth, unsweetened almond milk
– ½ cup of fine, granulated sugar
– ¼ cup of silky cornstarch
– 1 tsp of pure, aromatic vanilla extract
– A pinch of fine sea salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the cool, filtered water and rich, golden vegan butter over medium heat.
3. Bring the mixture to a rolling boil, stirring occasionally with a wooden spoon until the butter is fully melted.
4. Tip: Remove the pan from heat immediately once boiling to prevent the water from evaporating too much.
5. Add the fine, all-purpose flour all at once and stir vigorously with the wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
6. Tip: Keep stirring for about 1-2 minutes over low heat to cook the flour slightly, which helps the puffs hold their shape.
7. Transfer the dough to a mixing bowl and let it cool for 5 minutes until it’s warm but not hot to the touch.
8. Add the large, fresh flax eggs one at a time, beating well with a hand mixer or wooden spoon after each addition until fully incorporated and the dough is glossy.
9. Spoon or pipe 12 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F without opening the door and bake for another 15 minutes until the puffs are golden brown and sound hollow when tapped.
11. Tip: Resist the urge to open the oven early, as this can cause the puffs to collapse—patience is key here!
12. Remove the puffs from the oven and immediately poke a small hole in the bottom of each with a knife to let steam escape, then let them cool completely on a wire rack.
13. In a clean saucepan, whisk together the smooth, unsweetened almond milk, fine, granulated sugar, silky cornstarch, pure, aromatic vanilla extract, and a pinch of fine sea salt.
14. Cook over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens to a pudding-like consistency and bubbles gently.
15. Transfer the cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes until cold.
16. Once the puffs and cream are cooled, slice each puff in half horizontally, fill the bottoms with a generous spoonful of the chilled cream, and replace the tops.
17. Serve immediately or store in the refrigerator for up to 2 days. Seriously, these vegan cream puffs have a crisp, golden shell that gives way to a soft, airy interior and a smooth, vanilla-scented filling. They’re so good, you might want to drizzle them with melted dark chocolate or dust them with powdered sugar for an extra fancy touch—perfect for parties or a cozy night in!
Vegan Cherry Turnovers
Craving something sweet and satisfying? These vegan cherry turnovers are the perfect treat for when you want a little indulgence without the dairy. They’re flaky, fruity, and surprisingly simple to make.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 2 cups of all-purpose flour, plus extra for dusting
- 1 cup of cold vegan butter, cubed
- 6 tablespoons of ice-cold water
- 1 ½ cups of pitted tart cherries, fresh or frozen
- ½ cup of granulated sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of plant-based milk, for brushing
- 1 tablespoon of coarse sugar, for sprinkling
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the all-purpose flour and cold cubed vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
- Turn the dough onto a lightly floured surface and shape it into a disc, then wrap it in plastic wrap and chill in the refrigerator for 15 minutes.
- While the dough chills, make the filling by combining the pitted tart cherries, granulated sugar, cornstarch, and pure vanilla extract in a medium saucepan over medium heat.
- Cook the cherry mixture, stirring frequently, until it thickens and bubbles, about 5-7 minutes, then remove from heat and let it cool slightly.
- Roll out the chilled dough on a floured surface to a ¼-inch thickness and cut it into 8 equal squares.
- Spoon about 2 tablespoons of the cooled cherry filling onto the center of each dough square.
- Fold each square diagonally to form a triangle, pressing the edges firmly with a fork to seal. Tip: Make sure the edges are well-sealed to prevent filling from leaking.
- Place the turnovers on the prepared baking sheet, brush the tops with plant-based milk, and sprinkle with coarse sugar.
- Bake in the preheated oven for 20-25 minutes, or until the turnovers are golden brown and crisp. Tip: Rotate the baking sheet halfway through for even browning.
- Let the turnovers cool on the baking sheet for 10 minutes before serving.
Here’s the best part: these turnovers have a buttery, flaky crust that shatters with each bite, giving way to a sweet-tart cherry filling that’s just bursting with flavor. Serve them warm with a scoop of vegan ice cream for an extra-decadent dessert, or enjoy them as a delightful afternoon snack with a cup of tea.
Vegan Mushroom and Leek Pithivier
Just when you think you’ve tried every vegan comfort food, this elegant yet approachable mushroom and leek pithivier comes along to surprise you. It’s a showstopper that’s easier than it looks, with a flaky crust and savory filling that’ll impress even your meat-loving friends. Perfect for a cozy dinner party or a special weekend treat.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 sheets of frozen vegan puff pastry, thawed but still cold
– 1 pound of earthy cremini mushrooms, finely chopped
– 2 large leeks, white and light green parts only, thinly sliced
– 3 tablespoons of rich extra virgin olive oil
– 2 cloves of aromatic garlic, minced
– 1 tablespoon of fresh thyme leaves
– 1/4 cup of dry white wine
– 1/2 cup of raw cashews, soaked for 4 hours and drained
– 1/2 cup of unsweetened almond milk
– 2 tablespoons of nutritional yeast
– 1 teaspoon of fine sea salt
– 1/2 teaspoon of freshly ground black pepper
– 1 tablespoon of aquafaba (liquid from a can of chickpeas)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat the rich extra virgin olive oil in a large skillet over medium heat.
3. Add the thinly sliced leeks and cook for 5 minutes, stirring occasionally, until softened.
4. Add the minced aromatic garlic and cook for 1 minute until fragrant.
5. Stir in the finely chopped earthy cremini mushrooms and cook for 8-10 minutes until they release their liquid and it evaporates. Tip: Don’t crowd the pan to ensure proper browning.
6. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet.
7. Cook for 2 minutes until the wine reduces by half.
8. Remove the skillet from heat and stir in the fresh thyme leaves, fine sea salt, and freshly ground black pepper.
9. In a high-speed blender, combine the soaked raw cashews, unsweetened almond milk, and nutritional yeast.
10. Blend on high for 1-2 minutes until completely smooth and creamy.
11. Pour the cashew cream into the mushroom mixture and stir to combine thoroughly.
12. Let the filling cool to room temperature, about 15 minutes. Tip: Cooling prevents the pastry from becoming soggy.
13. Roll out one sheet of thawed vegan puff pastry on a lightly floured surface to a 12-inch circle.
14. Transfer the pastry circle to the prepared baking sheet.
15. Spoon the cooled mushroom filling onto the center of the pastry, leaving a 2-inch border all around.
16. Roll out the second sheet of thawed vegan puff pastry to a 13-inch circle.
17. Brush the edges of the bottom pastry with aquafaba using a pastry brush.
18. Carefully drape the top pastry over the filling.
19. Press the edges together firmly to seal, then trim any excess pastry with a sharp knife.
20. Crimp the edges decoratively with a fork or your fingers.
21. Score the top of the pastry in a spiral pattern with a sharp knife, being careful not to cut all the way through. Tip: This allows steam to escape and creates a beautiful presentation.
22. Brush the entire top with the remaining aquafaba.
23. Bake for 30-35 minutes until the pastry is puffed and golden brown.
24. Let the pithivier rest for 10 minutes before slicing.
The golden, flaky crust shatters beautifully to reveal the creamy, umami-rich filling with tender mushrooms and sweet leeks. Serve it warm with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy leftovers cold the next day—it’s just as delicious.
Vegan Spiced Pumpkin Empanadas
Picture this: a cozy autumn afternoon, the scent of warm spices filling your kitchen, and a batch of golden, flaky empanadas fresh from the oven. You’re about to make vegan spiced pumpkin empanadas that are surprisingly simple and packed with flavor.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup cold vegan butter, cubed
- 1/4 cup ice-cold water
- 1/2 teaspoon sea salt
- 1 cup canned pumpkin puree
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk, for brushing
- 1 tablespoon granulated sugar, for sprinkling
Instructions
- In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon sea salt.
- Add 1/2 cup cold vegan butter, cubed, and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup ice-cold water, mixing with a fork until the dough just comes together.
- Tip: Handle the dough as little as possible to keep it tender.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- While the dough chills, make the filling by combining 1 cup canned pumpkin puree, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract in a medium bowl.
- Mix until smooth and set aside.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness.
- Use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
- Place 1 tablespoon of the pumpkin filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges together firmly.
- Crimp the edges with a fork to seal completely.
- Tip: Make sure the edges are well-sealed to prevent filling from leaking.
- Arrange the empanadas on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with 1 tablespoon unsweetened almond milk and sprinkle with 1 tablespoon granulated sugar.
- Use a sharp knife to cut 2-3 small slits in the top of each empanada for steam to escape.
- Bake at 375°F for 18-20 minutes, or until golden brown and crisp.
- Tip: Rotate the baking sheet halfway through for even browning.
- Let the empanadas cool on the baking sheet for 5 minutes before serving.
Mmm, these empanadas are a delight—the flaky, buttery crust gives way to a warmly spiced, creamy pumpkin filling that’s just sweet enough. Serve them warm with a dollop of coconut whipped cream for an extra treat, or pack them for a fall picnic where their portable shape shines. They’re perfect for sharing, but you might just want to keep the whole batch for yourself!
Nutty Vegan Baklava
Nuts for something sweet but plant-based? This nutty vegan baklava delivers all the flaky, honey-soaked goodness you crave without any dairy or honey—just layers of crisp phyllo dough and spiced nuts in a fragrant syrup. It’s surprisingly easy to make at home, and the rich, crunchy result feels totally indulgent.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 package (16 ounces) of frozen phyllo dough, thawed in the refrigerator overnight
– 2 cups of raw mixed nuts (like walnuts, pistachios, and almonds), finely chopped
– 1/2 cup of granulated sugar
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground cardamom
– 1/4 teaspoon of sea salt
– 3/4 cup of melted vegan butter (use a high-quality, unsalted variety for best flavor)
– 1 cup of pure maple syrup (choose a dark, robust grade for depth)
– 1/2 cup of water
– 1 tablespoon of fresh lemon juice
– 1 teaspoon of pure vanilla extract
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with a bit of the melted vegan butter.
2. In a medium bowl, combine the finely chopped mixed nuts, granulated sugar, ground cinnamon, ground cardamom, and sea salt until evenly mixed.
3. Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying out—this keeps it pliable and easy to work with.
4. Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with the melted vegan butter using a pastry brush.
5. Repeat step 4, layering and buttering 8 more sheets of phyllo dough to form a base.
6. Sprinkle half of the nut mixture evenly over the layered phyllo in the dish.
7. Layer and butter 4 more sheets of phyllo dough on top of the nuts.
8. Sprinkle the remaining nut mixture evenly over this new layer.
9. Layer and butter the remaining sheets of phyllo dough on top, ending with a buttered sheet.
10. Using a sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the dish—this helps the syrup soak in evenly later.
11. Bake in the preheated oven for 45 minutes, or until the top is golden brown and crisp.
12. While the baklava bakes, make the syrup: in a small saucepan over medium heat, combine the pure maple syrup, water, fresh lemon juice, and pure vanilla extract.
13. Bring the syrup mixture to a gentle boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until it slightly thickens.
14. Remove the baked baklava from the oven and immediately pour the hot syrup evenly over the top, letting it soak into the cuts.
15. Let the baklava cool completely at room temperature for at least 4 hours to allow the syrup to fully absorb and the layers to set—patience here ensures perfect texture.
Layers of crisp phyllo give way to a spiced, nutty filling that’s sweetened with maple syrup, creating a sticky, fragrant treat. Serve it slightly warm with a dollop of vegan vanilla ice cream for contrast, or enjoy it as is with a cup of strong coffee—the crunch and syrup meld into a dessert that’s both comforting and elegant.
Vegan Strawberry Shortcake Bites
Ever had one of those days where you crave something sweet but don’t want a huge dessert? These vegan strawberry shortcake bites are your perfect little pick-me-up. They’re easy, adorable, and packed with fresh berry flavor.
Serving: 12 bites | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup of finely ground almond flour
- 1/4 cup of pure maple syrup
- 2 tbsp of melted refined coconut oil
- 1/2 tsp of pure vanilla extract
- A pinch of fine sea salt
- 1 cup of fresh, ripe strawberries, hulled and finely diced
- 1/2 cup of chilled, full-fat coconut cream
- 1 tbsp of organic powdered sugar
Instructions
- Preheat your oven to 350°F and line a mini muffin tin with paper liners.
- In a medium bowl, combine the finely ground almond flour, pure maple syrup, melted refined coconut oil, pure vanilla extract, and a pinch of fine sea salt.
- Mix with a spatula until a thick, cohesive dough forms. Tip: If the dough feels too wet, add a sprinkle more almond flour; if too dry, a drizzle more maple syrup.
- Press about 1 tablespoon of dough firmly into the bottom of each prepared mini muffin cup.
- Bake for 12-15 minutes, or until the edges are lightly golden. Tip: They firm up as they cool, so don’t overbake.
- Let the shortcake bases cool completely in the tin on a wire rack.
- While the bases cool, hull and finely dice the fresh, ripe strawberries.
- In a chilled bowl, whip the chilled, full-fat coconut cream with the organic powdered sugar using a hand mixer until soft peaks form, about 2-3 minutes. Tip: Chill your bowl and beaters first for best results.
- Once the shortcake bases are cool, spoon a small dollop of the whipped coconut cream onto each one.
- Top each bite with a generous spoonful of the finely diced fresh strawberries.
- Serve immediately, or refrigerate for up to 1 hour before serving.
Delightfully tender and crumbly, these bites offer a lovely contrast with the creamy coconut whip and juicy strawberry topping. Their small size makes them perfect for parties, or enjoy a couple as a light, satisfying treat with your afternoon tea.
Conclusion
Whether you’re baking for a holiday, a party, or just a cozy day at home, these 25 vegan pastry recipes offer something delicious for every moment. We hope you find a new favorite to whip up in your kitchen! Give one a try, leave a comment below telling us which you loved, and don’t forget to share this roundup on Pinterest to spread the joy of plant-based baking.
