Vegan Puff Pastry Strudel with dairy free cream cheese is an easy, flaky, lemony, creamy, sweet roll. A great breakfast or brunch treat. You can't eat just one.
Your new Cream Cheese Puff Pastry Strudel is one of the best breakfast treats for the whole family. Since you get to start with a pre-made pastry it is extremely simple too.
I will admit I don't make this too often but when I want something a little different from overnight oats or cereal this is a great changeup. Company loves them too.
I have three different strudels on the blog and all use store-bought puff pastry. Sometimes you just need an easy treat.
I'll show you a couple of pictures on down the page. One is apple strudel and one is the chocolate strudel. So ... just a minute.
Mix, fold, sprinkle, bake. Ready to be served or saved for any special day throughout the week. Have a great time!
📖 Strudel Varieties
You know those two other strudel recipes I told you about? Well, here are a couple of photos to tempt you and then just click on the link or picture and you'll be transported.
Here is the apple fruit one - Easy Apple Strudel.
Now, last but not least, Mother's Chocolate Strudel.
Now back to simple and slammin' breakfast treat and a couple of photos of the process and what the unbaked strudel looks like.
These Vegan Cream Cheese Puff Pastry Strudel come out puffed and delicious.
🥘 Ingredients
For the strudel
- Vegan cream cheese can be store-bought or homemade. Use your favorite that doesn't have extra flavorings such as garlic or chives.
- Organic granulated sugar is the main sweetener for these pastries.
- Lemon juice just a little bit to add a tangy flavor.
- Pepperidge Farm's puff pastry sheets are vegan. There are other varieties too. Just check out the label.
For the topping
- Organic granulated sugar gives a little bit of sweetness to the topping and helps hold on the almonds after being baked.
- Almonds
🔪 Instructions
- Lightly grease a large Baking Sheet.
- With a hand mixer, cream the dairy-free cream cheese, granulated sugar, and lemon juice until smooth.
- You can do this by hand too.
- On a lightly floured surface, unfold the puff pastry sheets.
- Cut each one into long thirds (at the creases).
- Then cut each long rectangle across the center so that you have two shorter rectangles.
- This will leave you with 12 rectangles.
- Dollop a heaping tablespoon of the filling onto each rectangle and spread out to about ½" from the ends.
- Here is how it looks when you've just laid down the filling.
- Roll up loosely from the long edge and place seam side down on the prepared baking sheet.
- Place seam side down on the prepared baking sheet.
- And this is what it looks like when the pastry has been rolled and sprinkled with almond slivers right before baking.
- Make 3 to 4 diagonal cuts down the backs of the rolls.
- The deeper your cuts the more filling will come out. In the photo below it shows another batch I made where I cut very deep and you can see the filling puff out.
- They were rolled tighter too. The two styles taste the same - just look different.
- Brush lightly with water and immediately sprinkle the sugar and chopped almonds on each.
- Bake at 350° for 20-25 minutes.
- Remove to a rack to cool completely.
Keeps in the refrigerator for over a week. Good stuff!
💭 Can you freeze strudel
- Yes! After they have cooled you may freeze them in an airtight container that is safe for the freezer.
- They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
- And .... the oven or toaster oven would work really well too. It will crisp them up but you just want to get that center heated.
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If you take a photo of your easy puff pastry recipe I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
📋 Recipe
Vegan Cream Cheese Puff Pastry Strudel
Ingredients
For the Pastry
- 6 ounces vegan cream cheese softened
- ⅓ cup organic granulated sugar
- 1 tablespoon lemon juice
- 1 packages 2 sheets pre-made puff pastry sheets Pepperidge Farms puff pastry sheets are vegan (and others)
For the Topping
- 2 tablespoons organic granulated sugar
- ⅓ cup almonds chopped or slivered
Instructions
- Lightly oil a large Baking Sheet.
- Cream the cream cheese, granulated sugar and lemon juice until smooth. You can use a Hand Mixer if you'd like.
- On a lightly floured surface, unfold the puff pastry sheets.
- Cut each one into long thirds (at the creases).
- Then cut each long rectangle across the center so that you have two shorter rectangles. This will leave you with 12 rectangles.
- Dollop a heaping tablespoon of the filling onto each rectangle and spread out to about ½" from the ends.
- Roll up loosely from the long edge and place seam side down on the prepared baking sheet.
- Place seam side down on the prepared baking sheet.
- Make 3 to 4 diagonal cuts down the backs of the pastry. The deeper your cuts the more filling will come out. In the second picture above was another batch I made where I cut very deep and you can see the filling puff out. They were rolled tighter too. The two styles taste the same - just look different.
- Brush lightly with water and immediately sprinkle the sugar and chopped almonds on each.
- Bake at 350° for 20-25 minutes.
- Remove to a rack to cool completely.
Nutrition
Katie
This looks heavenly! And I love the vegan option!