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Home » Recipes » Desserts

Vegan Puff Pastry Easter Nests

Published: Mar 31, 2023 by Bianca · This post may contain affiliate links · 21 Comments

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Vegan Puff Pastry Easter Nests
Vegan Puff Pastry Easter Nests

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!

Vegan Puff Pastry Easter Nests with canned apricots

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!)
  • crowd-pleasing!
  • fancy-looking!

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.

Vegan Puff Pastry Easter Nests with canned apricots

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.

The ingredients

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

puff pastry with vanilla yogurt
Step 1: Cut the puff pastry into 6 equal pieces. Add a tablespoon of vanilla yogurt to the center of each piece.
vegan puff pastry nests with vanilla yogurt
Step 2: Fold in the edges.
vegan puff pastry nests with vanilla yogurt
Step 3: Bake them at 350°F/180°C for 10-15 minutes until golden.
Vegan Puff Pastry Easter Nests with canned apricots
Step 4: Let them cool off, then before serving, add one canned apricot half into the center of each puff pastry nest.

More vegan Easter Recipes

  • Easter Pancakes
  • Easter Cupcakes
  • 10+ Vegan Easter Desserts

Love it? Rate it!

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!

If you don’t want to miss out on new recipes, sign up for my weekly newsletter, join me on Instagram and Facebook.

Cheers, Bianca

Vegan Puff Pastry Easter Nests with canned apricots

Vegan Puff Pastry Easter Nests

Elephantastic Vegan
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!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine Austrian, German, Vegan
Servings 6 people
Calories 185 kcal

Ingredients
 
 

  • 1 roll vegan puff pastry*
  • 6 tablespoons vanilla-flavored soy yogurt
  • 6 canned apricot halves

Instructions
 

  • 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.

Notes

*Dimensions: 16x9 inches or 42x24 cm.

Nutrition

Calories: 185kcalCarbohydrates: 3gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 45mgFiber: 0.4gSugar: 2gVitamin A: 337IUVitamin C: 4mgCalcium: 22mgIron: 0.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Comments

    4.67 from 3 votes (3 ratings without comment)

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  1. Natalie | Feasting on Fruit says

    March 15, 2016 at 5:50 pm

    This is genius!! Wow! I had to do a double take here they look so legit :o And I love that they are actually fruity and sweet! And so easy! And I have just used way to many exclamation points but this is very exciting and adorable and you are SOOO creative Bianca!

    Reply
    • Bianca says

      March 16, 2016 at 10:52 am

      Thank you so much Natalie! What have I done to myself with this recipe... These are way too easy to make.. I made two batches of them in the last couple of days already and they are all gone by now. And I'll be bringing them to this year's easter brunch with my parents... I'm excited what they'll say. But you can't go wrong with puff pastry, a little vanilla soy yoghurt and apricots :D At least that's what I'm hoping.

      Reply
  2. Diana says

    March 15, 2016 at 9:43 pm

    Ich bin gerade über deinen Blog gestolpert und extem begeistert! Und als ich dann auch noch gesehen hab, dass du aus Österreich bist, gleich noch mehr ; )
    Also wirklich ein RIESIGES Lob, ich bin ab jetzt begeisterte Followerin (wenn das ein Wort ist, haha) – mach weiter so!

    (Übrigens, solltest du mal in Graz sein, geh Café Erde ; )

    Alles Liebe,
    Diana von Dogdays of Summer

    Reply
    • Bianca says

      March 16, 2016 at 10:55 am

      Vielen lieben Dank für deinen wahnsinnig netten Kommentar, Diana! Es freut mich natürlich unheimlich, dass du über meine Seite gestolpert bist :) Willkommen! Ich hoffe du findest auf meinem Blog ein paar interessante Rezepte, die du ausprobieren möchtest.
      Ich bin leider viel zu selten in Graz, aber das Café Erde ist vorgemerkt. Vielen Dank für den Tip!
      Ich hoffe wir lesen uns noch öfter <3 und jetzt geh ich mal deine Seite auschecken :)
      Liebe Grüße, Bianca

      Reply
      • Diana says

        March 16, 2016 at 6:54 pm

        Rezepte gibt es bestimmt genug! Hab mich schon durchgeklickt, ist wahnsinnig inspirierend :)

        Wegen den Holzzahnbürsten: Das mit den Eisstäbchen verstehe ich voll, mag ich auch gar nicht. Aber für mich war das bei der Zahnbürste ein wenig anders, vielleicht, weil sie anders geschliffen ist. Vielleicht ist sie trotzdem einen Versuch wert. :)

        Alles Liebe,
        Diana

        Reply
  3. Kyra says

    March 16, 2016 at 1:19 pm

    You blew my mind! I was so intrigued to see what you used to make the "eggs" - I've never made the connection that apricot halves look like egg yolks, but they are so perfect! This would be such a fun Easter brunch <3

    Reply
    • Bianca says

      March 16, 2016 at 3:54 pm

      I'm so excited to see my mother's face when I bring these fruity egg baskets to the Easter brunch. I'm sure she thinks I've gone back to eating eggs :D :D Thanks, Kyra!

      Reply
  4. craving nature says

    March 16, 2016 at 10:22 pm

    This is sooooo adorable! I love it!

    Reply
  5. Breigh says

    March 17, 2016 at 2:26 am

    Where did you find vegan puff pastry?

    Reply
    • Bianca says

      March 18, 2016 at 12:37 pm

      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!

      Reply
    • Deb says

      April 09, 2023 at 4:57 pm

      @Bianca, Pepperidge Farms (a common supermarket brand here) has vegan puff pastry. Just tried this - delicious! Thanks so much for sharing! Happy Easter!

      Reply
  6. nicoleanndawson says

    March 22, 2016 at 5:25 pm

    Those are so cute! I make a similar dessert using vegan cream cheese and blueberries, but using the apricots are perfect for Easter!

    Reply
    • Bianca says

      March 24, 2016 at 6:48 pm

      Thanks, Nicole! I imagine it's so yummy with vegan cream cheese and blueberries as well, great idea for all year around :)

      Reply
  7. Sarah Claire says

    April 09, 2016 at 3:19 pm

    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.

    Reply
    • Bianca says

      April 10, 2016 at 3:54 pm

      Thanks, Sarah! I'm glad you like these - I confused a lot of people in the Easter holidays. :)

      Reply
  8. Brittany says

    April 02, 2017 at 3:56 am

    Have you ever tried to freeze these? Would you freeze pre-baking? Or post? I would think pre- baking

    Reply
    • Bianca says

      April 02, 2017 at 11:53 am

      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.

      Reply
  9. Kristin says

    March 31, 2018 at 2:57 am

    Assuming these would work with coconut vanilla yogurt as well? That was the only non-dairy yogurt my store had.

    Reply
    • Bianca says

      April 03, 2018 at 4:25 pm

      Absolutely! You can use any dairy-free yogurt you want :)

      Reply
  10. Nicole Rutherford says

    March 31, 2023 at 6:33 pm

    Thanks for this idea! Do you think it’s possible to use vegan Phyllo dough? It seems to be more available than vegan puff.

    Reply
    • Ravensfoot says

      February 25, 2024 at 3:22 pm

      @Nicole Rutherford, I dont see why not. Puff and phyllo are both laminated doughs with wheat and fat. You should get crispy flaky texture either way. Cooking sometimes is just all about good enough.

      Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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