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
Estimated Nutrition Info
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
Natalie | Feasting on Fruit
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!
Bianca
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.
Diana
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
Bianca
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
Diana
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
Kyra
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
Bianca
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!
craving nature
This is sooooo adorable! I love it!
Breigh
Where did you find vegan puff pastry?
Bianca
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!
nicoleanndawson
Those are so cute! I make a similar dessert using vegan cream cheese and blueberries, but using the apricots are perfect for Easter!
Bianca
Thanks, Nicole! I imagine it’s so yummy with vegan cream cheese and blueberries as well, great idea for all year around :)
Sarah Claire
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
Thanks, Sarah! I’m glad you like these – I confused a lot of people in the Easter holidays. :)
Brittany
Have you ever tried to freeze these? Would you freeze pre-baking? Or post? I would think pre- baking
Bianca
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.
Kristin
Assuming these would work with coconut vanilla yogurt as well? That was the only non-dairy yogurt my store had.
Bianca
Absolutely! You can use any dairy-free yogurt you want :)