These vegan Puff Pastry Easter Nests with canned apricot halves are perfect for your Easter brunch! And the best part? You’ll only need three ingredients!
I know they look wild, but don’t worry, these Easter pastries are made without eggs. Shiny, canned apricot halves do look like eggs, though. So they are perfect for these Vegan Puff Pastry Easter Nests.
They are the perfect addition to any Easter brunch or coffee-and-cake-situation because they are so
- easy (three ingredients!)
- quick (5 minutes of prep and 10-15 minutes of baking!)
They are light, flakey, and fruity, simply perfect!
While you can prepare the puff pastry nests with the yogurt ahead (although puff pastry is always the flakiest on the same day), you should add the canned apricots shortly before serving, otherwise, they will dry out a bit and they won’t look that good.
How to make these Vegan Puff Pastry Easter Nests
As always you will find the whole recipe with measurements in the recipe box below but I want to give you an overview of the key ingredients and basic steps first.
You will need:
- vegan puff pastry
- vegan vanilla-flavored yogurt (I use soy yogurt but you can also use coconut yogurt or oat or whatever you like)
- canned apricot halves
The basic steps
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I hope you enjoy these cute vegan puff pastry easter nests as much as I do! Let me know if you give them a try!
Vegan Puff Pastry Easter Nests
- 1 roll vegan puff pastry*
- 6 tablespoons vanilla-flavored soy yogurt
- 6 canned apricot halves
- Preheat the oven to 350°F/180°C.
- Cut the puff pastry into 6 equal squares.
- Place one tablespoon of vanilla soy yogurt into the middle of each square and spread it a bit.
- Fold in the edges and make a little basket or nest, leaving enough space for the apricot half (we will add those after baking).
- Place the puff pastry nests onto a baking sheet and bake for about 10-15 minutes, until golden.
- Let them cool off. Before serving, place an apricot half on each of the baked puff pastry baskets.