Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Carefully unfold one sheet of thawed vegan puff pastry onto a lightly floured surface. If your pastry is a single large rectangle, cut it in half lengthwise to create two long strips.2 sheets vegan puff pastry sheets
- In a small bowl, whisk together 2 tablespoons of the granulated sugar and the ground cinnamon.1/4 cup granulated sugar, 1 teaspoon ground cinnamon
- Lightly brush the surface of each pastry strip with a little water. Sprinkle half of the cinnamon-sugar mixture evenly over the brushed surface of one strip. Gently press it down with your hands or a rolling pin to help it adhere.2 sheets vegan puff pastry sheets, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon
- Fold the pastry strip in half lengthwise, like closing a book, ensuring the cinnamon-sugar mixture is enclosed. Lightly press along the folded edge. Using a sharp knife or a pizza cutter, cut the folded pastry strip into 1-inch (2.5 cm) wide pieces. You should have about 8-10 pieces from each strip.2 sheets vegan puff pastry sheets
- Take each cut piece and, using the palm of your hand, gently press down on the center to flatten it slightly. Then, using your fingers or a rolling pin, gently stretch the dough outwards from the center, creating an oval or slightly elongated shape that resembles an open envelope or a stylized heart. You want the ends to be thinner than the middle. Place each shaped pastry onto the prepared baking sheets, leaving a little space between them.2 sheets vegan puff pastry sheets
- Repeat steps 2 through 6 with the second sheet of vegan puff pastry and the remaining cinnamon-sugar mixture and granulated sugar.2 sheets vegan puff pastry sheets, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon
- Place the baking sheets in the preheated oven. Bake for 15-20 minutes, or until the pastries are puffed up, golden brown, and crisp. Keep an eye on them as puff pastry can brown quickly.
- While the pastries are baking, prepare the filling. In a medium bowl, combine the scooped-out solid coconut cream from the chilled can, powdered sugar, vanilla extract, and a pinch of salt. Whisk vigorously until smooth and creamy. You can use an electric mixer for a lighter, airier texture if desired. The consistency should be thick but spreadable.1/2 cup full-fat coconut milk, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt
- Once baked, carefully remove the pastries from the oven and transfer them to a wire rack to cool completely. This is crucial, as adding the filling to warm pastries will cause it to melt.
- Once completely cooled, gently slice each pastry horizontally, being careful not to break the delicate layers. Alternatively, you can use the tip of a sharp knife to create a small opening at one end or side and pipe the filling inside. Spoon a generous amount of the coconut cream filling into each pastry half or pipe it using a piping bag with a plain tip.1/2 cup full-fat coconut milk, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt
- Arrange the filled Vegan Love Letter Pastries on a serving platter. Dust with a little extra powdered sugar, or garnish with fresh berries or a dollop of vegan whipped cream if desired.fresh berries, vegan whipped cream
Notes
Store unfilled pastry shells at room temperature for up to 3 days. Filled pastries are best enjoyed within 2-3 days and stored in the refrigerator.