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Vegan Mini Cinnamon Raisin and Custard pastry. Yum!

19 Oct


Inspiration: I had some left over product from previous recipes and was in a sweet mood.  This reminded me of one of my first jobs in a hotel in Cork where I used to do the breakfast shift, we had the most amazing mini pastries. They were these cinnamon, raisin and custard Danish pastry. When they came out of the oven, it was almost impossible to not eat a million of them. There were so amazing so I wanted to create a vegan style one so here you go!

You will need

One sheet of puff pastry (see picture )

50-100 g Raisins

25-50 ml brandy

Custard powder (use according instruction)

Dairy-free milk (amount needed for custard)

1-2 teaspoon Cinnamon 

Icing sugar to dust

Heat oven to 180

Soak raisin in the brandy (overnight)

Make custard according to instruction on packet; Bird’s custard powder is vegan.

Cut pastry (see picture)

Spread custard on the sheet of pastry, sprinkle raisin(as much as you like  and some of the brandy liquid and a light dust of cinnamon (see picture)

Roll and cut between 1-1 ½ “ . Place on lined baking pan and cook till golden brown 7-10 mins.

Cool and dust with icing sugar and/or cinnamon


If you can’t soak the raisin overnight you can always lightly boil the raisin in the brandy to speed up the process.

You can always add the cinnamon into the custard when you are making it.

I also did a second type of pastry filling in the picture, it vegan Carmel. I will show you how to make it soon and to make Vegan Carmel apples or Vegan Caramel Apple dip.

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