43 Impressive Vegan Desserts for Plant-Based Dinner Parties

If you’re looking for some delicious vegan desserts with puff pastry, look no further! These 12 recipes are sure to satisfy your sweet tooth. Whether you’re looking for a chocolatey treat or a sweetly spiced apple dessert, you’ll find a new favourite recipe in this post.

Did you know that most ready-made puff pastry is vegan? Despite the homemade version being made with dairy, many of the pre-made ones you’ll find in the supermarket are made with vegetable fats.

With that in mind, I am bringing you 12 of the best vegan puff pastry dessert recipes. A few of them are desserts I created myself but the others are from other food bloggers who kindly let me use their recipes to create this post.

I hope you enjoy them and if you make any of them at home, please let me know how you get on by leaving a comment at the bottom of this page.

The best vegan puff pastry desserts

Without further ado, let’s get into the recipes. There are 12 in total for you to choose from. Just click the pink ‘get the recipe’ button to be taken directly to the page of your desired dessert.

Apple Turnovers

Flaky apple turnovers with a sweet vanilla glaze on top. These are one of my favourite vegan desserts with puff pastry. They’re perfect for any time of day but taste especially good as a mid-morning snack or an on-the-go breakfast.

Mince Pie Pinwheels

These mince pie pinwheels are a great alternative to traditional mince pies. They’re not just for Christmas either! The combo of the fruity, spicy mincemeat and the crisp, flaky puff pastry is a match made in heaven and can be enjoyed all year round.

Apple Rose Pastries

An elegant, impressive dessert that’s actually quite easy to make! These cute apple rose pastries require only 6 ingredients to make and they’re ready to eat in less than 1 hour.

Puff Pastry Apple Pie

This is one of the easiest vegan puff pastry desserts you’ll ever make! It uses ready-made puff pastry and a simple homemade apple pie filling. Perfect for sharing with friends and family!

Puff Pastry Apple Tart

This apple tart can be made using only 5 ingredients! It’s a super simple, quick dessert that is extra delicious served warm with some vegan ice cream.

Apple Strudel

One of the most beautiful vegan desserts with puff pastry, this apple strudel is sure to become a new favourite! A gooey, sweetly-spiced apple filling inside a puff pastry braid.

Galette Des Rois

A tasty vegan twist on a classic French dessert. Two layers of puff pastry with an almond frangipane filling and a sweet apricot glaze.

Pumpkin Strudel

This pumpkin strudel is filled with layers of sweet pumpkin, spices and chopped pecans. Just like pumpkin pie but wrapped in puff pastry!

Chocolate Twists

These delicious puff pasty twists are filled with a homemade chocolate hazelnut spread. A super easy recipe with just 3 main ingredients!

Apple Tarte Tatin

This impressive looking dessert is easier to make than you might think. Apple pie cooked in sweet caramel, topped with flaky puff pastry.

Plum Pastries

A great alternative to all the apple vegan puff pastry desserts, these cute parcels are filled with a sweet, juicy plum filling. An easy recipe with only 5 ingredients.

Cinnamon Swirls

If you love cinnamon swirls but don’t want to spend time making and proving dough, try this puff pastry version instead. They’re crispy on the outside with a soft buttery, cinnamon-sugar filling.

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25 Beautiful Vegan Spring DessertsIs Flour Vegan? Everything You Need to Know

Making vegan puff pastry from scratch is easy using this fool-proof cheat method. Enjoy some crispy, flaky goodness in half the time it takes to make traditional puff pastry!

Homemade vegan puff pastry is much cheaper than storebought, and it only requires four ingredients.

Traditional pastry dough is made by encasing a slab of butter in a basic dough (or détrempe) made from flour, water, butter, and salt.

This method for this recipe was adapted from Paul Hollywood’s rough puff pastry recipe. Using frozen instead of chilled vegan butter allows more time to roll and fold the dough without chilling too many times.

  • Vegan butter or margarine – Use the stick form and not the spreadable ones in a tub. Freeze the vegan butter ahead of time to make it easier to shred.
  • All-purpose flour – Bleached or unbleached.
  • Salt
  • Extra vegan butter – For the basic dough, soften to room temperature.
  • Water

Prepare the vegan butter:

  • Using the largest side of a box grater, shred the frozen vegan butter. Alternatively, use the shredder attachment of a food processor to grate the frozen vegan butter.
  • Place the shreds back in the freezer while making the dough.

Make the basic dough (détrempe):

  • In a large bowl, combine the flour and salt.
  • Add the softened vegan butter and mix with a fork or fingertips until it resembles breadcrumbs.
  • Gradually stir in the water, and continue mixing until a dough begins to form.
  • Use your hands to help the dough form. It will look dry at first but press the dough together until the sides of the bowl look clean.

Layer in the margarine shreds:

  • Take the vegan butter shreds from the freezer. Lightly dust clean hands with flour and add half the shreds to the left two-thirds of the dough. Return the remaining butter shreds to the freezer.
  • Fold over one-third of the dough (the right side with no butter shreds).
  • Next, fold the left side, forming a wallet fold. Always brush away excess flour while folding.
  • Make a ¼ turn with the dough.
  • Add the remaining vegan butter shreds to two-thirds of the dough, and repeat the wallet fold step.
  • Press the openings to keep the butter shreds from falling out of the dough, then cover with plastic wrap. Rest in the refrigerator for at least 1 hour or overnight.

Laminate the Dough:

  • Once the dough has rested, repeat the rolling and folding step twice to create more layers in the dough, called lamination.
  • Wrap the dough in plastic wrap and rest it in the refrigerator for at least 1 hour.

At this point, the dough is ready for use, but it is possible to create more flaky layers by repeating the rolling and wallet fold step two more times.

Refrigerate and rest the dough for at least 1 hour after rolling and folding to relax the gluten, or the puff pastry will be tough when baked.

Tips for Success

  • If the margarine or dough gets warm at any point during the process, refrigerate for at least 30 minutes. Keeping the vegan butter extremely cold keeps the layers intact.
  • This recipe makes approximately 1 lb/500g of dough. This is roughly enough to make two 9-inch pie crust tops.
  • It is not recommended to use puff pastry for the bottom layer of baked pies, as the heavier fillings could weigh down the crust and not allow the pastry to puff.

Wrap the puff pastry dough tightly in plastic wrap, or place it in a zip-top bag and store in the fridge for up to 2 days. The dough can also be stored in the freezer for up to 2 months.

Can I use coconut oil instead of vegan butter?

Coconut oil melts or softens much easier than vegan butter. The fat remaining as cold as possible before cooking is essential to creating perfect layers in puff pastry. Coconut oil will not produce the desired results.

Stick-style vegan butter or margarine will make the best and most consistent results, as it has less water content than the spreadable type and will result in the flakiest layers.

What temperature is the best to bake puff pastry?

The temperature at which to bake puff pastry will vary by recipe, but it is generally best to bake puff pastry at a high temperature (400°F/200°C) for at least 10 minutes for the best results.

The higher temperature will allow the butter to melt quickly and release steam, creating the signature layers in puff pastry.

The pastry can fall flat at lower temperatures, resulting in a tough texture. Always preheat the oven, and avoid opening the door while the pastry is cooking.

  • vegan butter or margarine (not unsalted), stick form NOT spreadable (frozen)
  • , plus more if needed, lukewarm

Prepare the vegan butter

  • Grab a box grater and using the largest side, shred the frozen vegan butter onto a plate. You can also use a food processor with a shredder attachment.5 oz (150 g) vegan butter or margarine (not unsalted)
  • Place margarine shreds in the freezer while you make the dough.

Make the basic dough (détrempe)

  • In a large bowl, combine the flour and salt. Add the softened vegan butter, mixing with a fork until it resembles breadcrumbs.2 cups (250 g) all-purpose flour ,½ tsp salt ,3½ tbsp (50 g) vegan butter
  • Gradually stir in the water and continue mixing until all the flour comes together. ½ cup (130 ml) water
  • Use your hands at this point to help form the dough. It will look dry at first but keep pressing the dough together until the bowl looks fairly clean. Only add more water if necessary.

Layer in the margarine shreds

  • Lightly dust your fingertips with flour and add half the shreds to the left two-thirds of the dough. Add the remaining butter shreds back into the freezer.
  • Fold over one-third of the dough (the right side without any butter shreds). Next fold the left side, forming a wallet fold. Always brush away any excess flour while folding.
  • Seal the openings to keep the butter shreds from falling out of the dough then cover with plastic wrap and rest in the fridge for at least 1 hour. It can also be left overnight.

Fold or Laminate the Dough

  • Once rested, repeat the rolling and folding step twice to create more layers in the dough. Then wrap the dough with plastic wrap and rest in the fridge for at least 1 hour.
  • At this point, the dough the ready for use. But if you’d like to create even more flaky layers, you can repeat the rolling and folding step two more times. The dough must be refrigerated (not frozen) for at least 1 hour after rolling and folding to relax the gluten or it will be tough when baked.


  • The times in the written recipe will vary from the times in the video since this is a more updated post but the technique remains the same.
  • If the margarine or dough gets warm at any point during the process, refrigerate for at least 30 minutes.
  • Wrap the puff pastry dough airtight in plastic wrap or place in a zip lock bag and store in the fridge for up to 2 days or in the freezer for up to 2 months.
  • Check the post for Step-by-Step Photos and FAQs. Feel free to ask any other questions!

If you enjoyed it, please consider leaving a rating. It really helps the blog.

Puff pastry. One of the most versatile ingredients we can have in our freezer, yet few of us use it in more ways than one. If you’re looking for inspiration and want to try a few new vegan puff pastry recipes, you’ve come to the right place!

There’s everything from simple twists and pockets to pies, wellingtons, and tarts. You’ll find some of the best vegan puff pastry recipe creations on the internet below. This a big statement, but keep scrolling to see what I mean.

If you’ve got the time and the energy to make your own, I’d give this easy recipe a try.

If you are buying it, it may come in two different forms. Flat sheets or pre-rolled.

Free Recipe eBook

The variety that I can get from the supermarket here in Australia is the sheet variety. They make it super easy to use, you just have to be careful when removing it from the packet that you detach it from the sheet in front of it GENTLY to avoid snapping it. It’s happened to me more times than I’d care to admit.

The other variety needs to be thawed out before it can be rolled. I’ve heard that it’s also easy to use. You will get longer sheets with this kind.

Is puff pastry normally vegan?

You may be surprised to learn that most store-bought puff pastry is vegan-friendly. I would, however, always double-check the packet to ensure that you haven’t picked up a butter-based puff pastry. That’s typically the only caveat.

Butter is a more expensive ingredient, so most puff pastry is made with margarine. Yes, it’s not a health product, but sometimes it’s okay to treat ourselves.

It’s become my go-to for making delicious baked goods in a hurry. I’ve used it for both sweet and savoury creations. It’s a great product to use when you have a few people over or want to take something that looks fancy to a party.

I typically take a quick glance at what I have in the kitchen and whip something up! That’s how some of the recipes you see below were created 😉

Vegan Pot Pie with Roasted Butternut, Lentils and Kale

There’s nothing quite like a warm, hearty meal to chase away the autumn chill, and Sylvia Fountaine’s Vegan Pot Pie is the perfect dish for the job. Made with roasted butternut squash, lentils and kale, it’s packed full of delicious fall flavours. The golden puff pastry crust is the finishing touch, adding a touch of elegance to this cozy vegan meal.

If you’re short on time, Sylvia recommends cooking the lentils ahead and thawing the puff pastry dough overnight in the fridge.

Peaches and Cream Puff Pastry Tart

I’m always looking for simple yet delicious vegan recipes, and Nisha Vora’s peaches and cream puff pastry tart fit the bill. I love that it only takes a little over an hour to make, yet it looks like something you would find at a fancy bakery. The play on peaches and cream is also very clever, and I can’t wait to try it.

Easy Vegan Tomato Tarts with Pesto

There’s nothing like a good quiche for brunch. But if you’re vegan, you might think you must miss out on this delicious dish. However, thanks to Francesca Bonadonna from Plantifully Based, you can enjoy vegan puff pastry mini quiches that are just as delicious as the traditional kind.

These quiches are filled with veggies, vegan cheese, and vegan meat and baked in flaky puff pastry. They’re so easy to make and look so pretty- all in just 45 minutes.

Cherry Tarts With Puff Pastry

I’m always curious to see creative ways to enjoy seasonal fruits, and these cherry tarts from The Daily Dish are the perfect example. I love that they’re freeform in shape, making them look rustic and charming. And they’re so easy to make!

I think this is a great way to accentuate the deliciousness of cherries. Plus, this French-inspired recipe can be ready to serve in just 40 minutes.

Potato Tart with Sour Cream and Thyme (Vegan, Easy Recipe)

This Vegan Potato Tart with Sour Cream and Thyme by Swiss-Italian foodie Carlo Cao is definitely one of those comfort foods. The combination of potatoes and puff pastry is delicious, and the thyme gives it a beautiful flavour. Even better, it only requires 8 ingredients, and it’s ready to serve within 1 hour.

Vegan Kremšnita (Vanilla Custard & Cream Cake)

This vanilla custard and cream cake would have to be one of my favourite desserts of all time. Growing up in Slovenia, this dish is known as kremna rezina, which gained popularity at one of the country’s well-known tourist attractions, Lake Bled.

This slice has three different components (including puff pastry) and, when married together, makes the most amazingly creamy, decadent dessert that you’ll ever try. Perfectly balanced and not too rich, you can go back for seconds or thirds!

The traditional recipe calls for cream, custard and an egg yolk-based filling; however, I have created a delicious vegan version that is just as good as the original (if not better!).

Vegan Portuguese Custard Tarts

I was excited to find this recipe for vegan Portuguese custard tarts from the Lazy Cat Kitchen blog. Not only are these tarts incredibly delicious, but they’re also relatively easy to put together.

The filling is made from a combination of cashews, silken tofu, and vanilla extract, and it’s encased in a flaky puff pastry crust. Best of all, the tarts only need to bake 45 minutes before they’re ready to serve.

Vegan Chicken and Leek Pie

It’s always nice to find a hearty and satisfying recipe that doesn’t take hours to prepare. This vegan chicken and leek pie from Lucy and Lentils fits the bill perfectly. The key ingredients are relatively cheap and easy to find, and the whole dish can be on the table in under an hour – thanks to puff pastry! It’s cool that this recipe uses vegan chicken, which is becoming more and more accessible in supermarkets.

Vegan Asparagus Tart with Herbed Cashew Cream

Asparagus is one of my favourite springtime ingredients, and I love finding new ways to use it in my cooking. This vegan asparagus tart is a perfect example. The puff pastry crust is flaky and golden brown, the asparagus is perfectly cooked, and the herbed cashew cream adds a rich and creamy flavour that takes this dish to the next level.

Portobello Wellington With Pecans and Sage

Why not try something different and make a vegan portabello wellington? This dish, created by Rachel from PlantCraft, is an elegant and tasty addition to your holiday table.

The wellington is made with a filling of pecans and mushrooms, with hints of sage and rosemary, wrapped in puff pastry and baked. It’s sure to be a hit with everyone, even the carnivores in your family!

How to Make Easy Vegan Baked Curry Puffs

There’s just something about curry puffs that make them irresistible. Maybe it’s the savoury filling, the flaky crust, or the fact that they’re usually bite-sized, making them the perfect snack.

And these baked curry puffs from Wooheng look incredibly delicious. The best part is that they only take 55 minutes to complete, from start to finish.

Vegan Puff Pastry Jam Pockets

Xin chào from The Viet Vegan’s puff pastry jam pockets are deceptively simple, requiring only 5 ingredients and minimal effort to put together. But despite their ease, they look like they could have come from a bakery.

These little pockets of flaky pastry and fruity jam are perfect for a quick snack or a casual dessert, and they’re sure to impress anyone who tries them.

Vegan Cheese and Onion Pie

This Cheesy Potato and Onion Pie from Alissa at Connoisseurus Veg sounds like the perfect recipe for a winter day. The combination of cheesy and onion is an English classic. The puff pastry crust looks flaky and delicious, and I’m sure it will be the perfect complement to the savoury filling.

Vegan Chocolate Twist Pastry

I was excited to see this vegan olive and artichoke tart from Green Evi. I love olives and artichokes, so I knew this would be right up my alley. The best part is that it comes together in under 50 minutes, thanks to using pre-bought puff pastry. I can’t wait to try it!

Plus a few easy ones for nights on the couch.

Just because you’re cooking more vegan recipes these days doesn’t mean you need to give up your baking habit—and vegan desserts don’t have to be complicated. Plant-based dairy has come a long way, and some of it is good enough to swap into your favorite recipes, no other changes necessary.

Our best vegan dessert recipes, however, were designed to be entirely dairy- and egg-free. Whether you’re looking for eggless cakes or refreshing granitas and ice creams, vegan brownies, tarts, or candies, you’ll find something to satisfy your sweet tooth below. With vegan dessert recipes this good, you’ll never miss the butter. Or the milk. Or the eggs.

Before you start baking, note that your sweets will not be vegan if you don’t start with vegan ingredients. Check the packaging of your sugar, chocolate, etc. to see if they’re free of animal products; not all brands are.

  • Halva 5 WaysThis flaky sesame candy is a no-bake breeze. Here’s our guide to making halva and flavoring it any way you want.
  • Homemade “Dole Whip”As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free soft-serve-like dessert. Now you can make magic at home.
  • 3-Ingredient Peach Crisp With Granola ToppingStore-bought granola makes an instant topping in this lickety-split version of the classic summer dessert. Switch out the fruit for plum, grape, or apple in the fall.
  • Salted Miso BrowniesA practically perfect brownie: Dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel–like flavor that comes from using white miso and salt together.
  • Photograph by Isa Zapata.  Food Styling by Kat Boytsova.  Prop Styling by Stephanie De LucaMochi-Stuffed Jujubes (Soft Hearts)Named after the soft mochi center at the heart of the jujube (also known as Chinese red dates), these stuffed fruits look quite impressive, but are really as simple as making simple syrup.
  • Chocolate-Almond Fridge FudgeWe’ve got a few tricks up our sleeves to guarantee great vegan desserts. The dairy-free secret to this fudge’s creaminess? A little almond butter and a little more avocado.
  • Mitarashi Dango (Rice Balls in Syrup)A dough made of just two ingredients—silken tofu and Japanese glutinous rice flour—yields stretchy spherical dumplings that, when skewered, grilled, and soaked in syrup, make a street food favorite easily achievable at home.
  • Photograph by Chona Kasinger, prop styling by Callie MeyerThis creamy-dreamy Filipinx chocolate pudding swaps carabao milk for coconut milk, with two different types of chocolate bringing the richness.
  • Picarones With Fig Chancaca SyrupA sweet-potato based doughnut soaks up lots of flavor from a syrup infused with orange, chancaca, and plenty of spices, making these Peruvian sweets one of our favorite vegan dessert recipes.
  • Caramelized Plantain ParfaitWhen pan-fried, the outside of these plantains caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Serving them with coconut yogurt makes this toasty, fruity dessert completely vegan.
  • Roasted Banana Vegan Ice CreamThis luscious plant-based ice cream recipe from Van Leeuwen starts by roasting bananas in coconut oil, sugar, and salt until they caramelize. You will need an ice cream maker for this dessert, but the creamy texture is absolutely worth it.
  • Sumac, Spelt, and Apple CakeSpelt flour gives this vegan cake from cookbook author Benjamina Ebuehi a rustic look and nutty flavor, producing a delightfully crunchy crust that hides a soft, moist crumb underneath, with chunks of sweet apple running all the way through. The recipe calls for ground almonds, but you can also substitute almond flour.
  • Frozen Peaches With Strawberries and MintThe best summer desserts don’t require any baking at all, and this one comes together mostly in the freezer. Lightly simmered peaches freeze in their strawberry-pink poaching liquid, which you can scrape and serve like granita.
  • The only part of this chocolate pudding that isn’t vegan is the whipped cream on top, but you can easily substitute the stuff that some Epi staffers consider to be an even better topper: whipped coconut milk.

This easy Puff Pastry Pear Galette uses 8 simple ingredients to make the ultimate flakey crust and gooey cinnamon ginger fruit center. Great for baking beginners.

I love dessert, but I love easy desserts even more. And this one is great because it doesn’t involve any precise measuring and is very forgiving. It’s also great because you can throw it together last minute and still have it be a stunning dessert to serve, so let’s get to it!

Why You’ll Love This Easy Puff Pastry Pear Galette

  • Fuss-free baking. No precise measuring needed or fancy baking skills required. Roll out your dough, top with filling, fold edges and pop in the oven. Simple.
  • Less than 10 ingredients. The pastry itself uses very basic ingredients and happens to be vegan without any specialty ingredients needed.
  • Perfect center piece. A simple dessert that doesn’t take a lot of effort to make beautiful. Great if you need a last minute dessert to impress with.

Key Ingredients and Substitutions

  • Puff Pastry: has an accidentally vegan puff pastry and this puff pastry is pretty accessible at most markets. You can choose your favorite puff pastry brand to make this dessert easily or make it yourself.
  • Pears: This also works well with apples, peaches, and other stone fruits.
  • Spices: I used cinnamon and ginger but a premade apple pie spice mix works great as well.
  • Apple Butter: Feel free to swap for a fruit jam. I like making this with apricot or strawberry jam as well.
  • Sugar: I used a combo of organic white sugar for the filling and turbinado sugar for the crust, but you can make this refined sugar free by swapping for coconut sugar.
  • Milk: I used almond milk as a replacement for egg wash to brush the crust with to aid with browning. You can also use melted dairy-free butter as well.
  • Lemon Juice: I recommend fresh squeezed lemon, but you can use bottled lemon juice if that is what you have on hand.

How to Make a Puff Pastry Pear Galette

Thaw puff pastry sheet according to package instructions before starting this recipe.

Preheat oven to 400F. In a small bowl whisk together the sugar, cinnamon, ginger and a pinch of salt then thinly slice the pears and squeeze lemon juice overtop.

Lightly dust a piece of parchment paper with flour and place the puff pastry on top. Sprinkle the top of the pastry with flour and then roll out the puff pastry with a rolling pin. Using a knife, round off the edges to make a circle. Then, score a 2-inch border within the edges of the dough to use as a guide for the filling.

Evenly spread the apple butter within the border then sprinkle it with a 1/3 of the sugar mixture. Evenly lay the pear slices in your desired pattern over the apple butter. Evenly sprinkle the remaining sugar on top of the pears, then fold the edges up and over so that they are overlapping each other and press them lightly together.

If using butter, add the small cubes on top of the pear filling. Lightly brush the edges with the milk then sprinkle the edges with raw sugar.

Place in the oven and bake for 15 minutes. You will see the edges puff up, take a spatula and lightly press down on the puff pastry edges and bake for an extra 10 minutes. I like my edges to be less puffy, so I will lightly press down on the puff pastry again once it is out of the oven. Allow to cool completely before slicing.

Expert Tips

  • Don’t overwork the dough. We want the dough to remain cool. If you keep touching it with your hands or leave it out too long at room temperature the fat in the dough will melt and it won’t have as many layers when baked.
  • Cut your pears thin! This will ensure even baking and a tender gooey pear filling.
  • Swap the fruit. Feel free to swap the pears for your favorite baking apples (Granny Smith and Pink Lady Apples work great). This also works with peaches, apricots, and plums.
  • Spread the sugar evenly. Evenly sprinkle so that all pear slices are properly coated.

Frequently Asked Questions

What brands of puff pastry are vegan?

The easiest accidentally vegan puff pastry to find is made by . For a vegan and gluten-free puff pastry, try . There are other individual brands you might find depending on what local markets are by you. Always read ingredients to confirm no eggs or dairy were used. For additional vegan puff pastry brands, see this article. Or feel free to make your own from scratch.

Can I use pie dough instead of puff pastry?

Traditional galettes are made using pie dough, so you are okay to use it. Just note it won’t be the same level of flaky.

Can I make this gluten-free?

Yes. Use a gluten-free puff pastry brand. For both a gluten-free and vegan option, opt for , which most stores carry in their gluten-free freezer section.

Do I need to pre-bake the puff pastry?

No. Just use the thawed dough.

How do you store leftover puff pastry?

Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or warm. To warm through, place the puff pastry slice in a toaster oven at 350F for 3 minutes or until crispy.

How do I prevent my puff pastry from getting soggy?

A soggy puff pastry is typically a result of extra moisture from the fruit used. Excess moisture is impacted by the type of fruit used and whether it was cooked down or not. Fruit to be mindful of would be juicy fruits like berries, peaches, and other juicy stone fruits. For these fruit swaps it is recommended to add a starch like cornstarch to the fruit to help absorb some of the moisture.

How to Serve

This puff pastry galette is delicious as is, but pairs really well with some dairy-free ice cream or the optional sweet peanut miso sauce. If enjoying during the holidays months, you can also prepare some coffee, tea or Vegan Hot Chocolate to go with your slice.

More Easy Dessert Recipes


  • brown sugar
  • cinnamon
  • ground ginger
  • medium Bartlett Pears
  • vegan puff pastry sheet
  • apple butter, or favorite jam
  • vegan stick butter, diced into small cubes (optional)
  • raw sugar/turbinado sugar (optional)
  • plant based milk, I used almond milk
  • Pinch of salt
  • natural peanut butter, salted
  • maple syrup
  • miso paste
  • – tbsp water
  • Make sure to thaw your puff pastry according to package instructions before starting this recipe. Once thawed, if not handling right away, make sure to refrigerate and keep cold until it’s time to roll it out.
  • Preheat oven to 400F. In a small bowl combine the sugar, cinnamon, ginger and a pinch of salt then whisk together.
  • Cut the pears in half and scoop out the seeds in the center with a round teaspoon or melon baller. Cut the halves in half lengthwise and thinly slice each quarter. Fan the pears out on a cutting board and squeeze lemon juice overtop. Brush or use your hands to make sure they are coated evenly.
  • Lightly dust a piece of parchment paper with flour and place the puff pastry on top. Sprinkle the top of the pastry with flour and then roll out the puff pastry with a rolling pin. Using a knife, round off the edges of the dough to make a circle. Then, score a 2-inch border within the edges to use as a guide for the filling.
  • Evenly spread the apple butter within the border and sprinkle the apple butter with a 1/3 of the sugar mixture. Next, layer the pear slices in your desired pattern over the apple butter, making sure to stay within the border.
  • Evenly sprinkle the remaining sugar on top of the pears, then fold the edges up and over to create a crust. Each edge you pull will overlap each other. Press the edges lightly together to seal.
  • If using butter, add the small cubes on top of the pear filling. Lightly brush the edges with plant based milk then sprinkle them with some raw sugar.
  • Place the pastry in the oven and bake for 15 minutes. You will see the edges puff up, take a spatula and lightly press down on the puff pastry edges and bake for an extra 10 minutes. I like my edges to be less puffy, so I will lightly press down on the puff pastry again once it is out of the oven, then allow to cool completely before slicing and serving.
  • For the sauce, whisk the sweet peanut miso sauce ingredients together in a bowl and adjust with more water as needed until it is at the consistency you like, then drizzle over top when serving.


Don’t overwork the dough. We want the dough to remain cool. If you keep touching it with your hands or leave it out too long at room temperature the fat in the dough will melt and it won’t have as many layers when baked.

Cut your pears thin! Thin slices will ensure that the filling cooks evenly so you get a gooey tender center.

Swap the fruit. Feel free to swap the pears for your favorite baking apples (Granny Smith and Pink Lady Apples work great). This also works with peaches, apricots, and plums. If the fruit you swap with is juice, you may wish to coat your fruit with some cornstarch to absorb excess liquid.

Spread the sugar evenly. Try to avoid big clumps of sugar thrown on your pears. Evenly sprinkle so that all pear slices are properly coated.

Keywords: puff pastry galette, puff pastry pear galette

Reader Interactions

Feeling like a crunchy and indulgent pie and wanna make it egg-free? No problem.We have rounded up 30 of the best vegan pie and tart recipes including holiday desserts, tart filling, and pie crusts.

Many of these recipes are easy to make, family-friendly, and with just a few simple ingredients.

Browse through this list, and take your pick from these vegan tarts and pies – we’re sure you’ll find your next dessert favorite on this list!

Vegan TARTS with fruit

Crunchy pie crusts with a creamy filling and a refreshing topping of fruits. These vegan fruit tarts are perfect as spring and summer desserts, and will please vegans and non-vegans too.

Vegan Fruit tart

This beautiful and delicious vegan fruit tart is a classic Italian pastry recipe that everyone loves. We make a light, crunchy, and easy pie crust that we then fill with our dairy-free homemade custard.

Vegan lemon tart

This vegan lemon tart is a popular recipe that everyone will love. It’s sweet, refreshing, and made with really simple ingredients that you already have in your pantry. You can make it with a soft crust or crunchy crust.

Vegan lemon bars

Technically not a tart, but they deserve a spot on this list. These vegan lemon bars are easy to make, delicious, and full of lemon flavor thanks to an indulgent vegan lemon curd.

Flaky pie crust and tender caramelized apples come together in this easy apple tart. We will take you through the steps of making a crispy pie crust, and styling the slices of apple so it will cook to perfection.

Easy Fruit pizza

Fruit pizza is an easy, fun, crunchy, and refreshing recipe made with a quick, homemade sugar cookie pie crust base. We top it with dairy-free cream cheese and a mix of fresh seasonal fruits

Kiwi Tart

Here’s a flaky sweet crust filled with creamy lime-infused custard and a top layer of sliced green kiwi. The combination of crusty and creamy makes this gorgeous and delicious kiwi tart a dessert champion for spring and summer.

Blueberry Tart

You can prepare this blueberry tart in 10 minutes and bake it in 30. It’s an easy yet indulgently delicious dessert for special occasions, weekends, or a sweet Sunday treat.

Apricot tart with frangipane

This tart is the perfect summer treat. The apricots literally melt in your mouth after baking them. The frangipane (almond paste) goes perfectly with the apricot flavor. Eat as a dessert, or as a mid-afternoon snack with a scoop of vanilla ice cream on top.

Strawberry tart

This tart is made with a crunchy pie crust, filled with smooth and creamy vanilla custard, and topped with sweet fresh strawberries. This recipe is so easy and delicious that you’ll want to make it every day.

Mini apple tarts

A vegan dessert recipe that you can serve to a crowd. These vegan apple tarts are crunchy, filled with fresh apples and raisins, and made with a delicious vegan shortcrust pastry that is super easy to make.

Italian Crostata

An authentic Italian crostata (tart), just like the one made by an Italian Nonna. It’s made with an easy and egg-free pie crust, with apricot jam and a pattern of pie crust on top.


Whether you’re planning desserts for the holidays, thanksgiving, or a get-together, these vegan pie recipes will help you with fresh ideas. Crunchy, creamy, salty, and fruity, you’ll find your next pie favorite here.

Torta della nonna – Grandma’s Custard Pie

Italian ricotta pie is an easy recipe made with a few simple ingredients. We make a sweet egg-free shortcrust pastry as the base for the pie. We then fill it with a creamy, sweet, aromatic ricotta cream, mixed with dark chocolate chips and orange zest.

Vegan Zucchini Pie

A salty recipe, but this zucchini pie still deserves a spot on this list! Perfect for picnics, grill parties and brunch!

Vegan Tart filling

You have your vegan pie crust under control, but how about the filling? No matter the season outside, you can find fruity, chocolatey, creamy, or cheesy vegan cake fillings here. Customize your next dessert to fit it exactly to your and your family’s needs.

Vegan strawberry jam

Jams are perfect fillings for tarts, pop tarts and pies. This strawberry jam is simple and you’ll just need 3 ingredients and no more than 20 min of cooking time! It goes great as a topping on your morning porridge too.

Hazelnut Spread Recipe

Our hazelnut spread is an easy and delicious 5-ingredient recipe for a Nutella-like spread that is smooth, creamy, chocolatey, and just impossible to resist. Perfect in cakes, tarts and brioches.

Vegan custard (pastry cream)

Only 5 simple ingredients are needed for this light and creamy vegan custard. You can use this custard in tarts, cakes, pastries, and other desserts. You can also flavor it with vanilla, lemon, chocolate, and much more. Here, we’ll show you how.

Vegan Ricotta Cheese

This is the best nut-free, gluten-free, dairy-free ricotta. It has a creamy, soft texture and a neutral flavor that is perfect for making both sweet and savory dishes like ricotta pies, stuffed pasta, and much more.

Vegan Lemon Curd

You can use vegan lemon curd for vegan lemon bars, for a crunchy vegan lemon tart, for a lemon crostata, OR you can just eat it with a spoon our of the saucepan.

Vegan Chocolate Custard

This vegan chocolate custard is a luxurious yet simple recipe that is sweet, creamy, easy to make, and bursting with pure chocolate flavor. We use simple ingredients and dark chocolate of your choice.

Coffee Custard

This espresso coffee custard is an Italian-inspired and simple recipe. It’s creamy, easy to make, and bursting with coffee flavor. We use simple ingredients to make it and you can either use real espresso or instant coffee powder.

Pistachio Custard

Pistachio custard is sweet, nutty, and creamy and if you like pistachios, this is going to be a great addition to your desserts! This custard is inspired by Italian pastry cream and is made with simple ingredients and with unsalted pistachio nuts. It’s indulgent and delicious.

Coffee Mousse

This simple, 4-ingredients dessert almost tastes like a tiramisù, without the biscuit, but is a lot easier to make. It’s creamy, light, and sweet, but with an irresistible coffee aroma. Perfect as a filling for your favorite cakes.


Tart pan or pie dish with an 11-inch, 27 – 28 cm diameter. You can use smaller ones, but you’ll have some dough and filling to spare.

A tart pan with removable bottom is easiest if you want to transfer the kiwi tart onto a serving plate.

If you use a pie dish (instead of a tart pan with removable bottom), oil it, then place two long and wide strips of parchment paper in a cross position into the pie dish under the dough, coming out slightly from the edges.

After baking, let the tart cool down for 15 minutes, then lift it out of the tray by pulling up the parchment strips. Of course, you can always serve the tart from the pie dish if taking it out sounds too risky.


  • Make ahead: You can make most of the elements of the tarts and pies in advance. For instance, you could make the pastry ready in the pie dish and freeze it before cooking it. You can make the fillings and store them in the fridge for a couple of days. Then on the day, you want to serve the tart, style and add the topping. Please refer to the instructions for each individual dessert.
  • How to store: Most of these desserts keep for 1 day in the refrigerator or on your kitchen counter under a cake dome.
  • How to freeze: Most pies and tarts don’t freeze well. They tend to absorb moisture and get soggy. You can however prepare the shortcrust pastry base in advance, place it into the pie dish and then freeze it before cooking it.


Room temperature: store these pies and tarts for up to 4 hours on the kitchen counter.

The most important tip when making a flaky pie crust is to work the dough as little as possible. Compact it with your hands to bring the dough ball together, but don’t knead it.

Kneading will develop the gluten network in the dough, making it tough and compact.

It is definitely possible (and quite easy) to make colorful and healthy vegan pies and tarts at home. Festive occasions, holidays, and social gatherings are good occasions to serve these desserts and please vegans and non-vegans alike. If you’re looking for additional ideas or you feel like vegan baking, cakes, and vegan sweets, check out these recipes too:

If you made any of these recipes, please leave us a comment in the sections below. It helps us improve our recipes and bring value to other people too.

For many more easy dessert ideas, check out our desserts category page.

Wondering how to make a vegan pie or tart? We’ve got you covered with these 30 indulgent recipes including custards, pies, tarts, vegan cake fillings and more.

  • Pick your favorite pie or tart from the list
  • Read the recipe for ingredients required

Crostata is a crusty Italian Dessert (and breakfast)

Amount Per Serving (150 g)

* Percent Daily Values are based on a 2000 calorie diet.

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I love a sugar doughnut because it’s perfectly simple and perfectly delicious: just a fried ring of dough covered in granules of sugar. That’s absolutely all you need for a tasty vegan treat.

Dairy-Free Peach Tart

I love any dessert made with peaches because it’s the rare fruit that’s dependably sweet and bears low risk of overt tartness. Here, the fragrant filling pairs wonderfully with a crisp and indulgent crust made with coconut oil and coconut sugars.

Recipe: Dairy-Free Peach Tart

Vegan Banana Ice Cream

For the best results, only freeze your bananas for the recommend two hours (no leaving them in the freezer overnight!). Then, use a food processor, not a blender, to very thoroughly blend the banana mixture into an even consistency.

Recipe: Vegan Banana Ice Cream

Vegan Chocolate Cake

This foolproof vegan cake is the perfect year-round celebration dessert. Just dress it up with seasonal berries, a few candles, or even some edible flowers to make it fit for the occasion.

Recipe: Vegan Chocolate Cake

I didn’t have to look far to come up with a list of the best vegan desserts we’ve ever made.

Turns out, you don’t need milk products, eggs, or any kind of dairy at all to achieve the luxurious and rich flavor of some of the best sweets out there. From strawberry shortcake pops and vanilla cupcakes, to fudge pies and sugar doughnuts, here are the best easy vegan desserts for you to try out this week.

Vegan Tiramisu

It’s said that tiramisu has aphrodisiac effects and was actually invented in a house of pleasure. This tiramisu might not be a love potion, but it’ll definitely make you fall in love with the recipe itself!

Blueberry Chocolate Energy Bars

If you’re one of those people who doesn’t consider a snack a snack unless it’s got a satisfying crunch (just me?), then this recipe is for you. It’s packed with walnuts, almonds, and chocolate, plus dates and dried blueberries to mix things up. Your jaw will get some exercise, and your afternoon slump will evaporate.

Recipe: Blueberry Chocolate Energy Bars

Vegan Chocolate & Peanut Butter Fudge

Some of the best ingredients in the world are vegan, namely dark chocolate and peanut butter. This recipe uses both, along with coconut butter, maple syrup, and some vanilla extract to create these unexpectedly fancy fudge cubes. If you don’t have coconut butter, coconut oil will work just as well. Wrap them up in a crinkly plastic bag for the perfect “thinking of you” gift.

Recipe: Vegan Chocolate & Peanut Butter Fudge

Vegan Chocolate Mousse

Imagine: With just five ingredients and a hand mixer, you can pretend you’re a Parisian snacking on an elegant glass cup of rich chocolate mousse. Top it off with some vegan whipped cream, and you’re in business.

Recipe: Vegan Chocolate Mousse

Vegan Lemon Meringue Pie

This elegant pie is actually much more straightforward than it looks! It consists of three parts: a simple pastry crust, a curd you make in a saucepan, and a meringue you can make with a stand mixer. Put the three together and voila! You’ve got yourself a very grown-up dessert.

Recipe: Vegan Lemon Meringue Pie

Vegan Pumpkin Cheesecake Bars

For the creamiest bars, try soaking the cashews overnight so they’re easier to blend. And speaking of blending: Use a (or borrow a friend’s) food processor and pulse the cashews until they’re completely grain-free. If you try using an immersion blender, you might be adding an hour to your total prep time!

Recipe: Vegan Pumpkin Cheesecake Bars

Vegan Apple Fritters

Crispy on the outside, fluffy on the inside, and just a little bit tart, these apple fritters taste exactly like a mini apple pie. If you’re short on time or ingredients, swap the glaze for powdered sugar.

Recipe: Vegan Apple Fritters

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