Showing off some peanut butter and jelly vibes, these raspberry puff pastries are the perfect sweet treat for you. Plus, they’re ready in only twenty minutes!
Though healthy snacks are great, sometimes we just need something delicious and comforting that fulfils our sweet tooth. These raspberry puff pastries are great for times like this, and they’re incredibly easy to make.
If you don’t have time to read this recipe now, then feel free to PIN it for later…
How have you made these raspberry puff pastries vegan?
Traditional homemade puff pastry requires butter, but you can easily sub this out for a dairy-free alternative. The Naturli vegan block would be perfect for this as it has a gorgeous buttery flavour – you can find this in Sainsbury’s (UK). However, Stork’s Original Baking Block (not their margarine) is also vegan.
As much as I love to get into making pastry, sometimes I just can’t be arsed (lol). So, if you’re like me, and want a short-cut, then my favourite is the pre-made pastries by Jus-Rol as they’re ALL vegan!
Would you use fresh fruit or frozen fruit for these raspberry puff pastries?
Either works just as well.
I’ve used frozen raspberries in this as we’re currently in a lockdown, but you can use fresh instead. Again, I have used jarred cranberry sauce in this recipe because it deserves an appearance in your cooking outside of Christmas (haha)! Feel free to use fresh if you’d prefer.
I hope you enjoy making these delicious raspberry puff pastries. You can dust them with a little cinnamon if you fancy. Relax, have a cuppa and indulge!
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For the pastries:
- 1/2 sheet of Jus Rol puff pastry
- Cranberry sauce
- Frozen raspberries
For the drizzle:
- 1 tbsp peanut butter⠀
- 3 tbsp icing sugar⠀
- 1 tbsp water⠀
- 1 tsp vanilla extract ⠀
- 1 tbsp maple syrup (golden syrup/ agave nectar) ⠀
Pre-heat your oven to 180C.
Take 5 mins to cut half a Jus Rol puff pastry sheet into 9 squares while it's chilled (or 18 if using the whole sheet). Keep it on the baking sheet it's rolled up with.
Transfer the puff pastry to a baking tray, keeping it on the baking sheet. Then spread over 1 tsp of cranberry sauce on each square and top with a few frozen raspberries.
Bake in the oven on a middle shelf for 12-15mins, until puffed and golden.
Meanwhile, prepare your drizzle by whisking together the peanut butter, icing sugar, water, vanilla extract and maple syrup in a pan/small pot over low heat - double the drizzle ingredients for 18 squares. Drizzle this over your pastries using a spoon or mini piping bag. Enjoy!
Allergens: gluten, nuts
If you don't have maple syrup, you could use golden or agave.
Half a sheet of puff pastry will make 9, one will make 18 mini pastries.
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