Three Vegan Breakfast Pastry Ideas

This post is a little bit of a weird one for me. You know how this series is a selection of recipes that I’m sharing for the first time and making for the first time? Well, for this post, I decided to try out some new filling ideas for some vegan breakfast pastries. I also decided to try the Gluten Free Jus Rol Puff Pastry to use them. That’s where this kinda becomes a recipe a day fail. The concept of this post was good, and at the heart of it, my vegan breakfast pastry ideas do work/ taste good. I’m happy with the way they turned out. But one major element let me down here…

Mini Jus Rol Gluten Free Puff Pastry Review

When I found out Jus Rol had started doing gluten free puff pastry, I had to try it ASAP. Straight up, the pastry isn’t good and it makes me very sad to have to say that. I’ve tried the regular Jus Rol puff before and that’s great. They also have a croissant Jus Rol variety which I haven’t tried, but sounds amazing. This pastry sadly isn’t that fluffy and doesn’t flake as I’d expect/ like it to. It’s a little bit too hard to make a classic breakfast pastry work to its full potential. It isn’t awful and I’m really glad they launched a GF option, but there’s plenty of room for improvement here. You’ll probably be able to see in the photos that the pastry isn’t the best. It looks a little hard? Dry maybe? You know what I mean…

Do as I say, not as I do. If you are able to eat gluten, use one of the other varieties. These fillings still would have series potential in better pastry, which is why I’m sharing this slight failure with you still. But I hope yours turn out looking a bit better than this with whatever pastry you decide to use.

Three Vegan Breakfast Pastry Ideas

The three ideas that I wanted to try were cherry marzipan, Biscoff & chocolate, and apple granola crunch. I know Biscoff isn’t gluten free, but I wanted to throw that one in there for people like me who are able to eat small amounts before their stomachs hate them. If you are coeliac or have a more serious gluten intolerance, you could try this with nut butter or Wow Butter.

All recipes require

• Almond (or other non-dairy) milk to brush and seel the pastry edges
• Some form of ready to roll pastry (hopefully not the one I used)

Preheat oven to 180°C

Cherry Marzipan Croissant

Ingredients:

• One thin layer of marzipan (approx 15g)
• 1 tbsp cherry jam 

Instructions: 

1. Spread a thin layer of marzipan and spoon 1 tbsp of cherry jam onto the shortest edge of each croissant triangle, leaving an approx 1cm border clear.
2. Roll up the triangles from the shortest edge, over the filling, to make croissants. Place on the baking sheet and brush with almond milk.
3. Bake for 12-15 minutes until golden and risen.

Chocolate & Biscoff Turnover

Ingredients:

• 1 tbsp Biscoff spread
• 30g melted chocolate  

Instructions:

1. Cut your pastry sheet into squares.
2. Spread a layer of Biscoff spread on one half of each square (bearing in mind you will be folding in half diagonally), keeping 5mm border.
3. Melt your chocolate in the microwave, or in a heatproof bowl over a pan of boiling water. Once melted, spread the chocolate directly over the Biscoff layer
4. Brush the border with some almond milk and press the edges together to seal to make triangle shapes.
5. Place on the baking sheet and brush with almond milk again. Bake for 12-15 minutes until golden and risen.

 

Apple Granola Crunch

Ingredients:

• ¼ apple thinly sliced
• 15g granola  

Instructions:

Cut your pastry sheet into triangles.

Place the slices apple across the very centre of the triangle. Sprinkle the granola over the top/ in any gaps between the apple slices.

Fold one point of the triangle down over the centre and tuck it underneath the flat edge of the pastry.

Take the remaining two points and place them evenly over the folded down pastry, as if they’re holding it down. Press firmly to ensure the points are in place.

Place on the baking sheet and brush with almond milk, make sure the folded over edges are fully covered. Bake for 12-15 minutes until golden and risen. Once ready, the apples should be softly baked and slightly jammy when bitten into.

 

Which of these fillings would you most like to try? Have you tried Jus’ Rol Gluten Free before?

Until tomorrow,

Sophie

 

 

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