Fruit And Nut Filled Pastry Vegan Recipes

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VEGAN PASTRY CREAM



Vegan Pastry Cream image

Make and share this Vegan Pastry Cream recipe from Food.com.

Provided by Seebee

Categories     Dessert

Time 40m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1/2 cup flour
2 cups soymilk (or other non-dairy milk of choice)
1/3 cup sugar
1 pinch salt
1/4 cup lemon juice
2 teaspoons lemon zest, grated
1/2 teaspoon vanilla

Steps:

  • In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside.
  • In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine Add the flour mixture to the liquid ingredients and whisk well to combine.
  • Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute Remove the saucepan from the heat and transfer the mixture to a glass bowl.
  • Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top Place the pastry cream in the refrigerator for several hours to cool completely.

VEGAN FLAKY PASTRY DOUGH



Vegan Flaky Pastry Dough image

Plant-based Earth Balance baking sticks make a wonderful dairy-free substitute when cooking traditionally buttery baked goods.

Provided by Kim Barnouin

Categories     HarperCollins     HarperCollins     Dessert     Pastry     Pie     Vegan     Dairy Free

Yield 2 (9-inch) crusts

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1 cup Earth Balance, chilled and cut into small pieces
6 tablespoons water, chilled

Steps:

  • Place the flour, sugar, and salt in the work bowl of a food processor and pulse two or three times to combine. Separate the Earth Balance pieces and drop them into the dry ingredients. Pulse until the Earth Balance is partially combined. Drizzle the water over the mixture. Pulse until the dough comes together into several pieces. Divide the dough in half and form into two balls. Flatten both balls with your hands into 1-inch-thick disks. Wrap tightly in plastic wrap and refrigerate until ready to use.

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