Simple sweet cherry breakfast pastries, with a little Valentine’s heart topping.
The heart here is of course optional, and a simple cut out from some leftover pastry. You can serve this pastry on Valentine’s Day, as a weekend breakfast treat, or even as a dessert.
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Nutritional Information
Each tart contains 267 calories, 4g of fibre and 5g of protein. This recipe isn’t the richest in terms of vitamin and mineral content, but each tart provides roughly 10% of the recommended daily amount of vitamin C and just over 10% of your daily calcium (assuming you opt for s fortified yoghurt alternative)
Ingredient Choices and Substitutions
This recipe is made with gluten free pastry, which can of course be substituted for regular puff pastry if gluten free isn’t essential for you.
I used a soy based vegan Greek style yoghurt for mine (Alpro) as I think it’s the one that tastes/ cooks best across the board, but you can substitute this for another thick or Greek style yoghurt such as the ones from Koko/ Coconut Collaborative or Nush if soy is an issue for you.
And you can use any other fruit in place of the cherries if you like the idea of this recipe but cherries aren’t your favourite. Berries would work wonderfully in their place!
How to store, keep and does it reheat?
You can store this pastry somewhere cool and covered for up to 24 hours, but it doesn’t keep well for any longer than that and does not reheat well. Eat any leftovers cool/ at room temperature.
Cherry Breakfast Pastries Recipe
Simple vegan and gluten free cherry breakfast pastries recipe with yoghurt and sweet dark cherries on gluten free puff pastry.
This recipe is gluten free, dairy free, nut free and vegan friendly. It does contain soy.
Cherry Breakfast Pastries Recipe
Ingredients
- ⅙ sheet GF puff pastry approx 45g plus extra for heart topping (if using)
- ½ cup frozen cherries
- 1 ½ heaped tbsp vegan Greek style yoghurt
- 1 tsp brown sugar optional
Instructions
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Preheat oven to 200°c
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Remove the pastry from the fridge, remove the outer packaging and leave to rest for at least 10 minutes at room temperature before attempting to unroll.
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While the oven is heating up, add your frozen cherries along with 2-3 tbsp of water to a saucepan on a low heat. Leave them to defrost, stirring occasionally, then add the sugar (if using) leave on a low heat for a further 7-10 minutes until the cherries start to have a jammy texture. By now they should be fully defrosted and become mushy when pressed with a fork.
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Once the pastry has had its appropriate resting time, cut one serving (and cut some extra pastry hearts if you want to add a topping). Place it on some greaseproof paper on a baking tray. Very lightly brush the top surface with a non-dairy milk of your choice and place your pastry in the oven for 5-7 minutes. This is to lightly cook the base before we add the toppings. It shouldn’t be fully cooked/ puffed when you remove it from the oven – don’t worry!
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Spread your Greek style yoghurt over the base, leaving a small border. Top the yoghurt with the cherries, and add your extra pastry heart (if using). Place your fully prepped pastry back in the oven for a further 10-12 minutes.
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Remove from the oven when the pastry is golden.
Serve and enjoy!
Until next time,
Sophie
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