I’m actually so stoked about homemade vegan puff pastry. Spending time on something and then watching it puff up with the magic of science is just fab. I used most of my current batch of pastry experimenting with a vegan vanilla slice that I’m not 100% happy with yet, but with the rest of it I made these delicious af pastry twists that store for ages and are awesome for parties or just to absentmindedly snack on 😍 they’re also so easy I haven’t even included ingredient ratios because you can just put whatever you want in as thickly as you like and make as much as you like.
Puff pastry sheets, sliced into long, 10cm-wide strips
Chopped fresh herbs – rosemary, parsley etc
Salt and cracked black pepper
A little plant-based milk (almond, soy) to glaze
Preheat oven to 200*C. Line some oven trays with baking paper.
Spread whatever you want on your pastry – minced garlic, a smudge of pesto, some herbs – then roll each strip up lengthways. Once rolled, twist it into a rope shape and place on the baking tray, glaze briefly with plant milk and sprinkle with poppy/sesame seeds. Repeat with the rest of your pastry sheets until you have as many as you like.
Bake for 15 minutes or until puffed and golden, then serve alone or with some relish 👍✌
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