Lemon & Blueberry Pastries | Vegan


These lemon and blueberry pastries are so easy to make and are absolutely delicious! the lemon cream is my favourite! They only require 7 ingredients and they look much harder to make than they actually are!

I also have a recipe for strawberries & cream pastries which you can find here.


Makes: 6

You will need:

- 1 sheet of puff pastry
- 2 tbsp dairy-free milk
- 6 tsp granulated sugar
- 250ml dairy-free double cream
- 3 tbsp icing sugar
- Juice from 1 lemon
- zest from 1 lemon
- a handful of blueberries


1. Preheat the oven to 180C.
2. Cut the puff pastry into 6 squares.
3. Cut a border on each square, leaving two opposite corners uncut. Fold the two sides over.
4. Brush each square with the dairy-free milk and sprinkle 1 tsp (6tsp total) of sugar onto the border of each square.
5. Line two baking trays with parchment paper and place the puff pastry squares onto them, spacing them out enough. Cook for 20 minutes or until golden.
6. Pour the double cream into a bowl and mix until whipped.
7. Add the icing sugar, lemon zest and lemon juice and mix again.
8. Once the pastries have cooked, use a spoon to squash down the middle of each one so you’re able to fill them.
9. Scoop the whipped cream into a piping bag and add it to the middle of each pastry.
10. Add the fresh blueberries on top and sprinkle on some icing sugar to finish!

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