Just a few simple ingredients and 30 minutes is all it takes to whip these pastries up.
Apricot & Pistachio Pastries with Cinnamon Sugar
Nutrition (per pastry)
cals 177 | fat 11g | sat. fat 4g | carbs 16g | sugars 7g | fibre 2g | protein 3g | salt 0.2g
- 320-375g pack ready-rolled vegan puff pastry
- 6 tbsp apricot jam
- 100g pistachio kernels, chopped
- 2 tsp caster sugar
- ½ tsp ground cinnamon
1 Heat the oven to 220ºC/200ºC fan/gas mark 7. Line a baking tray with baking paper.
2 Unroll the pastry sheet, keeping it on the baking paper. Spread with the apricot jam, then sprinkle with the pistachios.
3 Roll up both sides from the longest sides, until they meet in the centre. Using a sharp knife, cut into 2cm-thick slices. In a small bowl, mix together the sugar and cinnamon.
4 Brush some vegan milk over the pastries, then roll the sides in the cinnamon sugar. Place, cut-side up, on the baking tray and sprinkle the remaining cinnamon sugar over the top. Chill for 10 minutes.
5 Bake for 13 to 15 minutes until risen, golden and crisp. Serve whilst still warm.
Tip: Store any remaining pastries in an airtight container; they will keep for 2 to 3 days.
Extracted from Vegan Easy: Delicious Food in 5 Ingredients by Denise Smart (Ebury Press, approx €17). Photography by William Shaw