Recipe for Fruity Egg Baskets (vegan) -perfect for an Easter brunch! Easy to make (3 ingredients only!) and can be stored in the fridge for 1-2 days.
Don’t worry – there aren’t any eggs involved in this dessert at all. Instead, apricots are used to top these puff pastry baskets – fruiter desserts are much better anyways. This recipe calls for Easter brunch, doesn’t it? You can serve these as part of an brunch/breakfast or as a dessert.
These fruity Egg Baskets are so easy to make and you’ll only need three ingredients. If you’ve been around the blog, you know I’m a big fan of simple recipes, that don’t include any unnecessary ingredients.
These are not only easy to make but actually super quick as well. You’ll need about 5 minutes to make them and then bake them for 10-15 minutes – aaaand done.
Fruity Egg Baskets (vegan)
Ingredients
- 1 roll vegan puff pastry*
- 6 tablespoons vanilla-flavored soy yogurt
- 6 canned apricot halves
Instructions
- Pre-heat the oven to 350°F/180°C.
- Cut the puff pastry in 6 equal squares.
- Place one tablespoon of vanilla soy yogurt in the middle of each square and spread it only a bit.
- Fold in the edges and make a little basket or package, leaving a space for the apricot half (we will add those after baking).
- Place them on a baking sheet and bake for about 10-15 minutes, until golden.
- Place an apricot half on each of the baked puff pastry baskets.
- Let them cool off completely before eating. You can store these in the fridge for 2-3 days.
Notes
Nutrition
If you give these fruity Egg Baskets a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
Kristin
Saturday 31st of March 2018
Assuming these would work with coconut vanilla yogurt as well? That was the only non-dairy yogurt my store had.
Bianca
Tuesday 3rd of April 2018
Absolutely! You can use any dairy-free yogurt you want :)
Brittany
Sunday 2nd of April 2017
Have you ever tried to freeze these? Would you freeze pre-baking? Or post? I would think pre- baking
Bianca
Sunday 2nd of April 2017
Hi Brittany, I haven't tried freezing them because they are so quick to make, but my guess would be to freeze them prior to baking. Let me know how it goes if you give it a try! :) I added the apricot after baking, so I would recommend not to freeze the apricot but add it later.
Sarah Claire
Saturday 9th of April 2016
This is so clever. I did a double take, thinking "but I thought they were vegan!" I much prefer a sweeter tart over a savoury, any day.
Bianca
Sunday 10th of April 2016
Thanks, Sarah! I'm glad you like these - I confused a lot of people in the Easter holidays. :)
nicoleanndawson
Tuesday 22nd of March 2016
Those are so cute! I make a similar dessert using vegan cream cheese and blueberries, but using the apricots are perfect for Easter!
Bianca
Thursday 24th of March 2016
Thanks, Nicole! I imagine it's so yummy with vegan cream cheese and blueberries as well, great idea for all year around :)
Breigh
Thursday 17th of March 2016
Where did you find vegan puff pastry?
Bianca
Friday 18th of March 2016
Hi Breigh, we actually have a quite a few brands with vegan pastry doughs (clever, tante fanny,…) in Austria. I’ve had american readers tell me that they’ve found a vegan puff pastry dough in Whole Foods (near the ice creams). I hope you’ll find some!