Lately I have been slightly addicted to puff pastry after finding a brand that is actually vegan approved. I grew up in a small town, so puff pastries weren’t usually on our grocery list each week, actually I don’t ever remember it being used. That’s okay though, I’m making up for unused time now. Each box contains two sheets which I turned into Vegan Victorian Meat Pasties and these Danish breakfast pastries. The only time I can recollect having anything similar was strange enough in Japan at a French pastry shop.
These pastries were amazing to say the least. When I saw the original photo from the creator, I was a little worried that it was going to be difficult to put together and still look marginally normal. Thankfully puff pastry is very pliable and forms easily while it is cold – you just have to make sure its cold (otherwise it gets very sticky). Once it’s out of the oven, it magically puffs (hence the name) and becomes flaky, crispy. The custard was just as easy to put together and takes only minutes to cook on the stove. Afterwards, the completed pastry looked very similar to the original photo and I’m sure tasted just as scrumptious. We ate one right out of the oven and then left three for later. We did find that the three left to cool overnight actually got really runny. I’m still working out why the custard turned into a liquid. My suggestion is to eat these within a few hours after pulling out of the oven. Yum! Definitely worth the little time it takes to make these perfect breakfast pastries or tea time treats.
The original recipe was from Vegalicious Online. Here’s the original recipe.
for the pastry:
•6 sheets frozen vegan puff pastry, thawed
•1/2 cup vegan vanilla custard
•4 tablespoons black current jam, blueberry or any other berry jam. (I used Trader Joe’s Fig Butter instead)
•A few fresh berries as topping (We only had frozen so I didn’t use any but didn’t miss it)
•4 tablespoons powdered sugar icing to drizzle as frosting
for the vanilla custard:
•1 tablespoon cornstarch
•1 tablespoon sugar
•1 cup non-dairy milk (soy, rice, oat)
•1 teaspoon vanilla
to make the vanilla custard:
1.Combine the cornstarch and sugar in a saucepan.
2.Add the non-dairy milk, stir well to mix.
3.Heat the mixture, stirring constantly.
4.Bring to a boil, while stirring.
5.Add the vanilla flavoring.
6.When the custard is thick remove from the heat and allow to cool.
to make the pastry:
1.Thaw the puff pastry sheets.
2.Prepare a cookie sheet with baking parchment.
3.Traditionally plunders are round, if you want yours round also, use a small saucer as the outline and cut away the corners of the puff pastry, otherwise, make a a square plunder, like a tart.
4.Prepare 4 “bottom” pastries.
5.Cut the other 2 pastry sheets in 1/4 strips.
6.Lightly wet the edges of the “bottom pastries, with water and lay 2 or 3 strips around the edge so that the edge of the plunders are double thick.
7.Preheat the oven to 435 F / 224 C or whatever the puff pastry package recommends.
8.Place a tablespoon of the cooled vanilla custard in the center area of the puff pastries. Then carefully, place 2-3 teaspoons of jam on top of that in the center.
9.Put a few fresh berries around on top, if you have them.
10.Place in the oven to bake for 18-20 minutes or until the puff pastries are lightly golden brown and puffed.
11.While the pastries are baking, make the powdered sugar frosting.
12.Place the powdered sugar in a small bowl and add a few drops of water – just enough to wet the powdered sugar so that it can be drizzled over the plunder.
13.When the pastries are done, remove from the oven and allow to cool.
14.Once they have cooled you can drizzle the icing over the top.
15.They are delicious with a cup of coffee or a nice black tea.