Apricot & Pistachio Pastries with Cinnamon Sugar
Store any remaining pastries in an airtight container; they will keep for 2 to 3 days.
Ready in 30 minutes
Nutrition (per pastry)
cals 177 | fat 11g | sat. fat 4g | carbs 16g | sugars 7g | fibre 2g | protein 3g | salt 0.2g
320-375g pack ready-rolled vegan puff pastry
6 tbsp apricot jam
100g pistachio kernels, chopped
2 tsp caster sugar
½ tsp ground cinnamon
Heat the oven to 220ºC/200ºC fan/gas mark 7. Line a baking tray with baking paper.
Unroll the pastry sheet, keeping it on the baking paper. Spread with the apricot jam, then sprinkle with the pistachios.
Roll up both sides from the longest sides, until they meet in the centre.
Using a sharp knife, cut into 2cm-thick slices. In a small bowl, mix together the sugar and cinnamon.
Brush some vegan milk over the pastries, then roll the sides in the cinnamon sugar. Place, cut-side up, on the baking tray and sprinkle the remaining cinnamon sugar over the top. Chill for 10 minutes.
Bake for 13 to 15 minutes until risen, golden and crisp. Serve whilst still warm.
Extracted from Vegan Easy: Delicious Food in 5 Ingredients by Denise Smart (Ebury Press, approx €17). Photography by William Shaw.