Snacks & Sweets

3 times to puff’ it up // pastry

Looking for quick and simple snacks for your next party? These pastry snacks are really easy to make and tastes delicious as always 🍎🥑. Mix ‘n match with fresh herbs, add red bell pepers | pumpkin | tofu | carrot or whatever you prefer. Or make sweets and fill with banana | berries | apple | mango | coconut or chocolate and spread with a thin layer of apricot jam. Super simple right? Enjoy the summer nights with these pastry bites ☀️!


Mushroom

puff pastry

Ingredients:
– 12 slices of (gluten-free) puff pastry
– 5 portobello mushrooms, (if not organic peeled) and cut in thick slices
– 8 tsp tapenade or pesto
– soyamilk, to glaze pastry
– 1 tsp chili flakes / red pepper flakes
– olive oil
– fresh herbs, I used thyme and rosemary (optional)

extra needed: oven, small container, non-stick frying pan, measuring cups, whisk
serves: 12 pastries

Instructions:
Preheat the oven to 200℃/392℉.
Remove the puff pastry from the freezer and place all the slices separately on the counter.
In a bowl, mix the mushrooms together with the tapenade and chili flakes.
Divide the mixture over slices of puff pastry, except the edges (1cm).
Drizzle with olive oil and herbs.
Fold the puff pastry into triangles.
Press the edges with a vork and brush pastry with a thin layer of soy milk.
Bake for 13-16 minutes until puffed up and golden brown.
Serve immediately.


Tomato

IMG_1766

Ingredients:
– 12 slices of (gluten-free) puff pastry
– 10 roma tomatoes, diced and seed lists removed
– 8 tsp pesto
– nut parmesan
– pinenuts
– 20 basil leaves, finely chopped
– soy milk, to glaze pastry

extra needed: oven, small container, non-stick frying pan, measuring cups, whisk
serves: 12 pastries

Instructions:
Preheat the oven to 200℃/392℉.
Remove the puff pastry from the freezer and place all the slices separately on the counter.
In a bowl, mix the diced tomatoes together with the pesto and basil leaves.
Divide the mixture over slices of puff pastry, except the edges (1cm).
Sprinkle with parmesan and pine nuts.
Fold the puff pastry into triangles.
Press the edges with a vork and brush pastry with a thin layer of soy milk.
Bake for 13-16 minutes until puffed up and golden brown.
Serve immediately.


Avocado

Ingredients:
– 12 slices of (gluten-free) puff pastry
– 4 avocados, mashed
– 4 tbsp nutritional yeast
– 1 tbsp sambal
– salt&pepper, to taste
– cashew cream cheese

extra needed: oven, small container, non-stick frying pan, measuring cups, whisk
serves: 12 pastries

Instructions:
Preheat the oven to 200℃/392℉.
Remove the puff pastry from the freezer and place all the slices separately on the counter.
In a bowl, mix mashed avocados together with the nutritional yeast, sambal, salt and pepper.
Divide the mixture over slices of puff pastry, except the edges (1cm).
Drizzle with cashew cream cheese.
Fold the puff pastry into triangles.
Press the edges with a vork and brush pastry with a thin layer of soy milk.
Bake for 13-16 minutes until puffed up and golden brown.
Serve immediately.