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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!
Course
Dessert
Cuisine
Austrian, German, Vegan
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
people
Calories
185
kcal
Author
Elephantastic Vegan
Ingredients
1
roll
vegan puff pastry*
6
tablespoons
vanilla-flavored soy yogurt
6
canned apricot halves
US Customary
-
Metric
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:
185
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
0.4
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.02
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
3
mg
|
Potassium:
45
mg
|
Fiber:
0.4
g
|
Sugar:
2
g
|
Vitamin A:
337
IU
|
Vitamin C:
4
mg
|
Calcium:
22
mg
|
Iron:
0.1
mg