INGREDIENTS
For The Dough:
400 g flour
200 ml lukewarm plant-based milk (such as almond, soy, or oat milk)
65 g vegan butter (room temperature)
10 g instant yeast
60 grams of granulated sugar
1 packet of vanilla sugar
Pinch of salt
For The Strawberry Sauce:
200g frozen strawberries
60 grams of granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
50ml of water
For The Filling:
200 grams of vegan cream cheese
40 grams of granulated sugar
1 packet of vanilla sugar
For brushing:
Plant-based milk (for brushing the dough)
Powdered sugar (for dusting)
PREPARATION:
Knead a soft dough using the ingredients needed for the dough. Let it rise for 60 minutes.
Meanwhile, put the strawberries in a small saucepan, add the sugar and lemon juice.
Cook over medium-high heat until the strawberries are soft. Then puree.
Mix the cornstarch and water and add to the strawberries. Cook, stirring constantly, for 5 minutes until thickened in consistency. Let cool.
Mix together all the ingredients for the vegan cream cheese filling.
Divide the dough into 8 pieces, form into balls, and place on a baking sheet lined with parchment paper.
Cover and let the dough rise again for 20 minutes. Then, using a glass base that you have previously soaked in flour, press indentations in the middle of the dough balls. If necessary, widen them with your hands.
Brush the edges of the dough with plant-based milk.
Pour the vegan cream cheese filling evenly into the hollows. Then pour a spoonful of strawberry sauce over the filling.
Preheat the oven to 180Β°C and bake the pastries for 20 minutes.
Once baked, remove from the oven and let them cool slightly.
Dust with powdered sugar before serving.
Note: Make sure to check the labels of the ingredients you use to ensure they are truly vegan. You can also use vegan-friendly strawberry jam as an alternative to the strawberry sauce. Enjoy your delicious vegan strawberry-filled pastries!
