Light, delicious, and completely vegan puff pastry bites made with puff pastry, fresh apples, and apricot jam. They are quick and easy to prepare, perfect for an autumn snack or for ending a meal with a fragrant, flaky dessert.
Wash the apple thoroughly, remove the core, and cut it into very small cubes.
If desired, place the apple cubes in a bowl and season them with a few drops of lemon juice and a sprinkling of cinnamon.
Unroll the puff pastry, leaving it on its parchment paper, then divide it into six equal pieces.
Prick the surface of each pastry rectangle with the tines of a fork.
Place a little apricot jam and some apple cubes in the center of each piece.
Fold the pastry edges inward to form small baskets.
Brush the edges with plant-based milk and, if desired, sprinkle them with a few grains of brown sugar.
Transfer the pastries to a baking tray and bake in a preheated fan oven at 180 °C for 18–20 minutes.
Remove them from the oven when the pastry is golden and allow them to cool slightly before serving.
Baking tray
Pastry brush
Store at room temperature in an airtight container for one day, or in the refrigerator for up to two days. Bring them back to room temperature before serving.
For a vegan version, choose certified vegan puff pastry and use a plant-based beverage to brush the edges. Baking time may vary depending on the oven; check that the pastry is golden without allowing it to burn.
Italia, Emilia Romagna
| Energy (kcal) | 309.87 |
| Carbohydrates (g) | 35.78 |
| of which sugars (g) | 14.09 |
| Fat (g) | 17.03 |
| of which saturates (g) | 9.24 |
| Protein (g) | 3.6 |
| Fibre (g) | 2.61 |
| Salt (g) | 0.22 |
