RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

on Monday, 19 June 2017. Posted in Recipes

RECIPE: Jam-Filled Puff Pastry Pockets, Vegan

Sometimes recipes are surprisingly simple with a few select ingredients and a bit of love. Introducing this here jam-filled puff pastry, courtesy of our friend Lisa of The Viet Vegan food blog! Today we learn how to make something that may at first sound time consuming and difficult, but in fact can be an easy peasy crowd-pleasing snack or sweet dessert. Enjoy!

1 packet of vegan-friendly puff pastry (try Maison brand puff pastry dough)
1 cup jam of choice (like strawberry, peach, blackberry, etc.)
Flour for dusting
3 Tbsp. soy milk
3 Tbsp. coconut palm sugar (granulated or raw sugar works best for this recipe)


1. Preheat oven to 350 degrees Fahrenheit.
2. On a floured surface, roll out puff pastry dough as thin as you can manage (1/8 to 1/6 thickness). Cut into long 6-8 inch strips, about 6-8 inches long, 4 inches wide. 
3. Add 2-3 Tbsp. of jam to the center of one side of the long strips, and then fold over, gently push out any air, and crimp to seal the edges, taking care to keep the jam inside. Repeat until you use all the pastry strips.
4. Place pockets on a lined baking sheet (thick bottomed is best), and cut a small vent hole to allow air to escape during the baking
5. Using a pastry brush, paint the pockets with soy milk, especially around the edges, and then finish with a sprinkle of sugar.
6. Bake for 15-20 minutes or until tops and bottoms are a golden amber.
7. Remove from oven and let cool before eating.


Watch a video for this recipe & get more vegan meal ideas at
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