Say hello to these fresh and fruity delights. These Vegan Raspberry Puff Pastry Hearts require little effort and time, yet they are absolutely stunning and would make a tasty treat for loved ones this Valentines day.
Vegan puff pastry, with a raspberry filling, dusted in ‘pink’ sugar. Vegan, Easy, can be made Gluten-Free.
Ingredients you’ll need to make these Vegan Raspberry Puff Pastry Swirls:
2 sheets of puff pastry – I use Jus-Rol Gluten-free Puff Pastry. This pastry is AMAZING! It’s light and flakey, you wouldn’t be able to tell if vegan, let alone gluten-free as well! I highly recommend. I pick it up in Sainsbury’s.
Now, this is where you can choose if you want to use shop bought raspberry jam, or make your own compote / jam. In addition, I have tried both ways, and each are equally as tasty, but homemade has a deeper colour and tastes so much nicer. I would definitely recommend making your own compote (it only takes a few minutes and is soooo worth it!!!).
Raspberry is my absolute favourite flavours of all time. I’m always thinking about how I can incorporate it into a new and delicious dessert for everyone to enjoy!
Did you know, the best thing about these Vegan Raspberry Puff Pastry Swirls is that they are vegan friendly, can be made gluten-free and they are super easy to make! They would make an absolutely delicious snack, although you could totally eat them for breakfast as well. The flakey puff pastry, tangy fresh raspberries and the fresh juicy raspberries are truly the stuff dreams are made of – my dreams, anyway- haha!
Make sure to ‘PIN’ the photo below to your favourite Pinterest board!
Who doesn’t love Raspberries? The tart flavour with the burst of the seeds, they are most definitely one of my favourite berries! They are a dream to bake with as they’re not only scrumptious and make any bake taste delicious, but the colour they give off is stunning! It makes for the most gorgeous, vibrant bakes. Perfect for adding some natural colour to pink inspired Valentines bakes.
Top tips for making these Raspberry Puff Pastry Swirls:
Use ready to roll puff pastry, it will save you so much time!
Roll the pastry as tight as possible. Doing this will produce neat swirls.
If you have time, freeze the dough for 5 minutes before use. This will make it easier to roll and cut, making for beautiful swirls / hearts.
If the dough is too sticky, dust it with some plain flour.
To cut the dough easily, use string (my preferred method) or a really sharp knife.
Before baking, brush some dairy-free milk all over the swirls (along with a sprinkle of the pink sugar). This will give them a golden brown colour when baked. Adding one the sugar also crystallises making them a little crispier on the edges which is delicious!
Lastly, before serving these delicious swirls, dust over some icing sugar, it makes them even more tasty!
These Vegan Raspberry Puff Pastry Swirls would be fab for a party, but if you just wanted to make a couple at a time, you can easily do that by slicing a few off when the roll is frozen (see step 4 in the directions below) and keep the rest of the roll frozen for later.
Looking for more raspberry recipes? Look no further:
A handful of fresh, chopped raspberries (optional).
If you’re using shop bought jam for the filling, skip this method and go right to the pastry step.
Place the raspberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice.
Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.
Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it might go too thick to spread out neatly. If this happens, give it a vigorous whisk before adding spreading onto the pastry.
Method (pink sugar)
In a small bowl, add in the caster sugar and freeze dried raspberry powder. If you don’t have any freeze-dried raspberry powder but still want the pink sugar, add a tiny drop of pink food gel into the sugar and stir to combine. It won’t have the raspberry flavour but will be super pretty! Don’t add too much food gel though, as it can dye the pastry pink.
Preheat oven to 220°C fan and line 2 large baking trays with grease proof paper.
Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some plain flour if the pastry is too sticky.
Spread 3 – 4 tablespoons of raspberry compote (or jam) over the entire pastry sheet.
Sprinkle over some of the pink sugar and some chopped fresh raspberries (optional).
Starting with the shortest sides of the pastry, roll up each side stopping at the middle. You should see two rolls either side which look like a heart shape. Roll up the pastry in some grease proof paper and refrigerate for 30 to 40 minutes or until chilled and firm. This makes it much easier to cut out the swirls.
Using some long / thin string or a sharp, serrated knife, cut the pastry roll into 2 inch rounds (as thick as you’d like them).
Place on the baking tray, spread 2 inches apart (as they will spread / puff up).
Brush the tops and sides of each swirl with some dairy-free milk. This will help get a gorgeous golden colour to the pastry, along with making them extra flakey.
Sprinkle with more pink sugar (optional).
Place the tray one at a time in the oven and bake for 10–12 minutes or until the pastry is golden in colour.
Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat.
Allow to cool slightly, then serve with a dusting of icing sugar.