This Strawberry Puff Pastry is simple to make, with only five ingredients, and they're done in under 30 minutes. Some might call them strawberry tarts. We call them delicious! You're going to love everything about them.
Here's what you need:
One sheet of vegan puff pastry, thawed
2 cups hulled and sliced strawberries
1/3 cup of Miyoko's Organic Cashew Milk Mozzarella
1/3 cup vegan sour cream
1/2 cup apricot jam, plus two tablespoons for finish
Preheat the oven to 350°
Line a baking sheet with parchment paper.
To a small bowl, add the mozzarella and sour cream. Stir until smooth.
Roll the puff pastry into a rectangle that measures approximately 8x10 inches. Cut the puff pastry in half, then cut each half into three triangles. (You can also cut them into three rectangles if you prefer).
Spread each triangle with 1 1/2 tablespoons of the cheese mixture, stopping about 1/4 inch short of the edges. Next, add a tablespoon of apricot jam, then top each with 1/3 cup of the sliced strawberries.
Brush the edges of the crust with a thin layer of apricot jam.
Bake for 20 to 22 minutes until the puff pastry is golden.
Remove the pastry from the oven and let cool for five to ten minutes. Then brush the strawberries with a thin layer of apricot jam.
Serve warm or at room temperature.
Refrigerate any leftovers and enjoy within 3 to 5 days.
