Description
Flaky vegan puff pastry filled with sweet raspberry filling and rich almond cream (frangipane), topped with a simple glaze and optional garnishes. Perfect for a special occasion or a delightful treat!
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks, 226g) vegan butter, very cold and cut into 1/2-inch cubes
- 3/4 cup (180ml) ice water
- 12 ounces (340g) fresh or frozen raspberries
- 1/2 cup (100g) granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/2 cup (113g) vegan butter, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (100g) almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon almond extract
- 2 tablespoons plant-based milk (almond, soy, or oat)
- 1 cup (120g) powdered sugar
- 2–3 tablespoons plant-based milk (almond, soy, or oat)
- 1/2 teaspoon vanilla extract
- Sliced almonds
- Fresh raspberries
- Powdered sugar
Instructions
- Make the Puff Pastry:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Incorporate the Vegan Butter: Add the cubed vegan butter to the flour mixture. Using a pastry blender or your fingertips (work quickly!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
- Add Ice Water: Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. You want just enough water to bring the dough together into a shaggy mass.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a rectangle. Don’t knead it!
- First Turn (Single Fold): Roll the dough into a rectangle about 12×6 inches. Fold the dough into thirds, like folding a letter. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Second Turn (Double Fold): After 30 minutes, remove the dough from the refrigerator and place it on a lightly floured surface. Position the dough so that the short end is facing you. Roll the dough into a rectangle about 12×6 inches. Fold the top third of the dough down to the center, and then fold the bottom third up to meet the top fold. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Third and Fourth Turns (Single Folds): Repeat the single fold process (steps 5) two more times, refrigerating the dough for at least 30 minutes between each turn.
- Final Chill: After the fourth turn, wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Prepare the Raspberry Filling:
- Combine Ingredients: In a medium saucepan, combine the raspberries, sugar, lemon juice, and cornstarch.
- Cook the Filling: Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens (about 5-7 minutes).
- Cool the Filling: Remove the saucepan from the heat and let the raspberry filling cool completely.
- Make the Almond Cream (Frangipane):
- Cream Butter and Sugar: In a medium bowl, cream together the softened vegan butter and sugar until light and fluffy.
- Add Almond Flour and Flour: Add the almond flour and all-purpose flour to the butter mixture and mix until just combined.
- Add Almond Extract and Milk: Stir in the almond extract and plant-based milk until the mixture is smooth.
- Assemble the Love Letter Pastries:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry to a rectangle about 1/8 inch thick.
- Cut the Pastry: Using a sharp knife or pizza cutter, cut the pastry into equal-sized rectangles (about 4×6 inches).
- Add Filling and Frangipane: Spread a thin layer of almond cream (frangipane) on one half of each rectangle, leaving a small border around the edges. Top the almond cream with a spoonful of raspberry filling.
- Fold and Seal: Fold the other half of the pastry over the filling to create a rectangle. Press the edges together firmly to seal. You can use a fork to crimp the edges.
- Create Slits: Cut a few slits in the top of each pastry to allow steam to escape during baking.
- Bake: Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed up.
- Cool: Remove the pastries from the oven and let them cool on a wire rack.
- Make the Glaze and Garnish:
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth.
- Glaze the Pastries: Drizzle the glaze over the cooled pastries.
- Garnish (Optional): Sprinkle with sliced almonds, top with fresh raspberries, or dust with powdered sugar.
- Enjoy! Let the glaze set for a few minutes before serving.
Notes
- Keeping the puff pastry ingredients cold is crucial for achieving flaky layers.
- Don’t overmix the puff pastry dough.
- Refrigerate the puff pastry dough between turns to allow the gluten to relax and the butter to firm up.
- You can use store-bought vegan puff pastry to save time.
- Adjust the amount of sugar in the raspberry filling to your liking.
- Be careful not to overfill the pastries, or the filling will spill out during baking.
- Baking times may vary depending on your oven.
- These pastries are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 60 minutes
- Cook Time: 25 minutes