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Vegan Puff Pastry Easter Nests with canned apricots
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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
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 185kcal
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: 185kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.1mg