Vegan Cream Cheese Puff Pastry Strudel is an easy, flaky, lemony, creamy, easy, 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 pictures on down the page.
One is apple strudel and one is chocolate strudel. So … just a minute.
Mix, fold, sprinkle, bake. Ready to be served or saved for any special special day throughout the week. Have a great time!
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 fruit and delicious Easy Apple Strudel.
Here is how it looks when you’ve just laid down the filling.
And this is what it looks like when the pastry has been rolled and sprinkled with almond slivers right before baking.
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Vegan Cream Cheese Puff Pastry Strudel
For the Pastry
- 6 ounces vegan cream cheese softened
- 1/3 cup 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
- 1/3 cup almonds chopped or slivered
- 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 pastry 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 1/2" 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 turbinado sugar and chopped almonds on each.
- Bake at 350° for 20-25 minutes.
- Remove to a rack to cool completely.
Keeps in the refrigerator over a week. Good stuff!
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food 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 toaster oven would work really well too. You just want to get that center heated.