Now that Halloween is out of the way my attention has turned to Christmas and what we’ll be eating during the festive season. It was always the focus before I became vegan and now is certainly no different! I still haven’t decided what will be on the menu this year after last year’s successful Mushroom Wellington (see recipe here), but I’ve created these treats that I’m sure even Santa will be happy to sample on Christmas Eve when he’s dropping off presents. Let’s leave the carrots for Rudolph instead 🙂
I used Nature’s Store Chocolate Spread and crushed walnuts as the filling for mine, but you could substitute this for alternatives such as sweet mincemeat and jam instead. You could even make a savoury version using a grated dairy free cheese that melts well and a little dollop of Marmite. Once you’ve perfected the folding of the ‘stars’ the possibilities are endless! A quick dust of icing sugar or paprika and I think even the most ardent anti-vegan would be impressed with this pastry festive treat. Enjoy!
Christmas Pastry Stars
- 1 pack of Puff Pastry, ready rolled (375g)
- Nature’s Stores Hazelnut and Chocolate Spread (or any other filling which takes your fancy)
- 4 or 5 Walnuts, crushed into small crumbs
- Soya Milk to glaze
- Icing Sugar to decorate
- Lay out the puff pastry on a flat surface. I used Tesco’s ready rolled Puff Pastry which comes on its own baking parchment. I also slipped a tray underneath to make it easier to remove from the oven after the bake. Trim the edges of the dough and cut it with a pastry wheel into equal-sized squares approximately 8 × 8 cm in size. Those who are more methodical than I am might want to measure each square but I did mine by sight.
- Cut the corners of each square the way it is shown above. Place approximately 1 tsp of filling in the middle of each square. Sprinkle with the crushed nuts (if using).
- Fold every second tip of the cut corners towards the centre to form a pinwheel-shape and press the tips together firmly. Repeat this process on all of the squares until you are finished. If the dough becomes too sticky, place it in refrigerator for it to firm up again.
- Cover loosely with plastic and place in a cool place for about 15 to 30 minutes to firm up. Pre-heat the oven to Gas Mark 3/ 180 degrees.
- Once chilled lightly brush the top of the pastries with a little plant milk (I used unsweetened Soya) and bake for around 10 to 15 minutes. Keep an eye on them towards the end of the bake as you want a golden colour. I probably overcooked my first attempt!
- Let the pastries cool on a wire rack and sift over icing sugar on them before you serve.
Thanks for reading,