Description
These vegan and eggless custard pastries are a delightful treat featuring flaky puff pastry filled with a creamy, plant-based custard made from coconut milk and cornstarch. Perfect for those seeking a dairy-free and egg-free dessert, these pastries offer a rich, smooth filling with a hint of vanilla, all wrapped in golden, crispy layers.
Ingredients
For the Vegan Custard Filling
- 2 cups coconut milk (full fat)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of turmeric (for color, optional)
For the Pastry
- 1 sheet vegan puff pastry (thawed)
- Plant-based milk (for brushing, e.g., almond or soy milk)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the Custard: In a medium saucepan, whisk together the coconut milk, granulated sugar, and cornstarch until the mixture is smooth and no lumps remain. Add a pinch of turmeric for a subtle yellow hue if desired.
- Cook the Custard: Place the saucepan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 7-10 minutes. Remove from heat and stir in the vanilla extract. Allow the custard to cool completely.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the vegan puff pastry sheet on a lightly floured surface and cut it into squares or rectangles as desired.
- Assemble the Pastries: Place a generous spoonful of the cooled custard filling onto the center of half of the pastry squares. Brush the edges with plant-based milk, then cover with the remaining pastry squares. Press edges with a fork to seal.
- Glaze and Bake: Brush the tops of the pastries with plant-based milk to help them brown nicely. Arrange them on a parchment-lined baking sheet.
- Bake: Bake in the preheated oven for 15-20 minutes or until the pastries are puffed and golden brown.
- Cool and Serve: Remove from the oven and let the pastries cool slightly on a wire rack. Optionally, dust with powdered sugar before serving.
Notes
- You can substitute coconut milk with almond or soy milk if preferred, though coconut milk provides richer texture.
- Ensure the custard is completely cooled before assembling to prevent puff pastry from getting soggy.
- Use a fork to seal pastry edges tightly to avoid leakage during baking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven to preserve flakiness before serving.
