Vegan Cream Cheese Puff Pastry Strudel
Super Simple Vegan Cream Cheese Puff Pastry Strudel is flaky, lemony, sweet treats for the whole family.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Puff Pastry Rolls
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)
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.
Serving: 1Serving | Calories: 318kcal | Carbohydrates: 28g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Sodium: 156mg | Potassium: 52mg | Fiber: 2g | Sugar: 8g | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1.4mg