Rough puff is a quick and relatively easy method to create flaky layers of crispy pastry for vegan sausage rolls. I found it easier than I originally thought it would be to make all the layers – the key is to keep the dough cold and handle it as little as possible.
The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.
Mushroom pasties are flaky baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.
I adapted this chick’n, leek and potato pie to be vegan. These make great picnic snacks too if there are any leftovers from dinner.
Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet.
You really can’t go wrong with a classic chocolate orange flavor combination tucked inside a cream puff. It’s a mouthful of pure joy.
Amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissants with vegan butter and homemade marzipan. I would happily eat these chocolate almond croissants anytime she wants to make them.
