These Vegan Raspberry Puff Pastry Hearts require little effort and time, yet they are absolutely stunning and would make a tasty treat for loved ones this Valentines day. Vegan, Easy, can be made Gluten-Vegan blueberry cheesecake. In addition, I have tried both ways, and each are equally as tasty, but homemade has a deeper colour and tastes so much nicer. The best thing about these Vegan Raspberry Puff Pastry Swirls is that they are vegan friendly, can be made gluten-free and they are super easy to make!
They would make an absolutely delicious snack, although you could totally eat them for breakfast as well. PIN’ the photo below to your favourite Pinterest board! Top tips for making these Raspberry Puff Pastry Swirls: Use ready to roll puff pastry, it will save you so much time! Roll the pastry as tight as possible. Doing this will produce neat swirls. If you have time, freeze the dough for 5 minutes before use. If the dough is too sticky, dust it with some plain flour.
This will give them a golden brown colour when baked. Adding one the sugar also crystallises making them a little crispier on the edges which is delicious! Lastly, before serving these delicious swirls, dust over some icing sugar, it makes them even more tasty! Watch me make these swirls here.
Use gluten-free if you want a GF option. If you’re using shop bought jam for the filling, skip this method and go right to the pastry step. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning.
It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce. Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it might go too thick to spread out neatly.
If this happens, give it a vigorous whisk before adding spreading onto the pastry. In a small bowl, add in the caster sugar and freeze dried raspberry powder. If you don’t have any freeze-dried raspberry powder but still want the pink sugar, add a tiny drop of pink food gel into the sugar and stir to combine. It won’t have the raspberry flavour but will be super pretty! Don’t add too much food gel though, as it can dye the pastry pink. C fan and line 2 large baking trays with grease proof paper. Unroll the pastry sheet leaving the baking paper underneath.
Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some plain flour if the pastry is too sticky. Starting with the shortest sides of the pastry, roll up each side stopping at the middle. You should see two rolls either side which look like a heart shape. Roll up the pastry in some grease proof paper and refrigerate for 30 to 40 minutes or until chilled and firm. This makes it much easier to cut out the swirls.