you’ve taken the plunge and made the puff pastry recipe, this is a great way to try it out. If not,
there’s always Pepperidge Farms’ puff pastry—accidentally vegan!
4 5 x 5-inch squares puff pastry
2 tablespoons sugar
½ cup strawberry jam
¼ cup soy cream cheese
1 tablespoon margarine, melted
Preheat the oven to 350 degrees. Line a baking sheet with
parchment paper.
In the center of each square of puff pastry, spread 1
tablespoon cream cheese and sprinkle ½ tablespoon sugar.
Top each square with 2 tablespoons jam. Fold pastries
corner to corner to make triangles. Seal edges using a little
bit of water and pinch them well. Poke a hole with a knife
on the top of each one to help vent the pastries.
Place pies on the prepared baking sheet about 2 inches
apar t and bake for 10 to 12 minutes or until puffy and
lightly browned. Let cool slightly, then brush the tops with
margarine to soften them. Drizzle with icing. Store leftover
pies covered in the fridge.
Yield: 4 PIES
Prep time: 15 MINUTES
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