20 Delicious Vegan Puff Pastry Recipes Irresistible

Who says vegan food can’t be buttery, flaky, and downright indulgent? Whether you’re craving quick weeknight dinners, seasonal showstoppers, or cozy comfort food, puff pastry is your secret weapon. From savory hand pies to sweet fruit-filled delights, these 20 irresistible vegan recipes prove that plant-based eating is anything but boring. Get ready to fall in love with every golden, crispy bite—your taste buds won’t believe they’re dairy-free!

Vegan Spinach and Mushroom Puff Pastry Tart

This elegant yet easy tart is packed with savory mushrooms, garlicky spinach, and melty vegan cheese—all wrapped in flaky puff pastry for a showstopping appetizer or light meal.

Ingredients:

• 1 sheet (about 9×9 inches) frozen vegan puff pastry, thawed
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 5 oz fresh baby spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup shredded vegan mozzarella
• 1 tbsp plant-based milk (for brushing)

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and prick all over with a fork, leaving a 1-inch border unpricked.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic, spinach, salt, pepper, and thyme; cook 2 minutes until spinach wilts. Remove from heat.
3. Spread mushroom-spinach mixture evenly over the puff pastry (within the border). Sprinkle vegan mozzarella on top. Fold the edges inward to create a rustic crust.
4. Brush crust with plant-based milk. Bake for 20–25 minutes until pastry is puffed and golden.

The contrast of the crisp pastry with the creamy filling and earthy mushrooms makes every bite irresistible. Perfect for impressing guests with minimal effort!

Tip: For extra flavor, drizzle with balsamic glaze after baking.

Sweet Potato and Chickpea Vegan Puff Pastry Pockets

These flaky, savory pockets pack a punch of cozy flavors—perfect for a quick lunch or a portable snack!

Ingredients:

• 1 sheet (about 9×9 inches) vegan puff pastry, thawed
• 1 cup mashed roasted sweet potato (about 1 medium)
• 1/2 cup cooked chickpeas, lightly mashed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp maple syrup
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix mashed sweet potato, chickpeas, olive oil, smoked paprika, cumin, garlic powder, salt, and maple syrup until combined.
3. Roll out the puff pastry sheet on a lightly floured surface. Cut into 4 equal squares.
4. Spoon 1/4 of the sweet potato mixture onto one half of each square, leaving a 1/2-inch border. Fold the pastry over to form triangles, pressing edges with a fork to seal.
5. Transfer pockets to the baking sheet. Bake for 20–22 minutes until golden and puffed.
6. Garnish with parsley if using. Serve warm.

The smoky-sweet filling contrasts beautifully with the buttery pastry—plus, they stay crispy even after cooling!

Tip: For extra crunch, brush the pastry with a little olive oil before baking.

Vegan Apple Cinnamon Puff Pastry Turnovers

These flaky, golden turnovers are packed with sweet-tart apples and warm cinnamon—perfect for breakfast or a cozy dessert.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 2 medium apples, peeled and finely diced (about 2 cups)
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp almond milk (for brushing)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Prep the filling: In a bowl, toss the diced apples with 3 tbsp brown sugar, 1 tsp cinnamon, 1 tbsp lemon juice, and 1 tbsp cornstarch until evenly coated.
2. Assemble: Roll out the puff pastry on a lightly floured surface and cut into 4 squares. Spoon equal amounts of the apple mixture onto one half of each square, leaving a ½-inch border.
3. Fold & seal: Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal, then brush the tops with 1 tbsp almond milk and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place turnovers on a parchment-lined baking sheet and bake at 400°F for 20–22 minutes, until puffed and deep golden brown.

The magic here? The cornstarch thickens the apple juices just enough to keep the pastry crisp—no soggy bottoms!

Tip: For extra shine, mix a pinch of cinnamon into the almond milk before brushing.

Roasted Vegetable Vegan Puff Pastry Galette

This rustic galette is a showstopper with minimal effort—flaky puff pastry cradles caramelized roasted veggies for a dish that’s as pretty as it is satisfying.

Ingredients:

• 1 sheet (about 9 oz) frozen vegan puff pastry, thawed
• 1 1/2 cups diced butternut squash (1/2-inch pieces)
• 1 cup sliced red onion (1/4-inch thick)
• 1 cup halved cherry tomatoes
• 2 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Toss butternut squash, red onion, and cherry tomatoes with 1 tbsp olive oil, balsamic vinegar, thyme, 1/2 tsp salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes, stirring halfway, until tender.
2. Roll out puff pastry on parchment into a 12-inch circle. Drizzle with remaining 1 tbsp olive oil and maple syrup, then sprinkle with remaining 1/4 tsp salt. Arrange roasted veggies in the center, leaving a 2-inch border. Fold edges over, pleating as you go.
3. Bake for 25–30 minutes until pastry is puffed and golden. Sprinkle with parsley before serving.

The contrast of sweet maple-glazed pastry and tangy balsamic veggies makes every bite irresistible. Tip: For extra crispness, brush the pastry edges with melted vegan butter before baking.

Vegan Chocolate Hazelnut Puff Pastry Twists

These flaky, sweet, and nutty twists are the perfect fuss-free treat—ready in under 30 minutes with just 5 ingredients!

Ingredients:

• 1 sheet frozen vegan puff pastry, thawed
• 1/4 cup vegan chocolate-hazelnut spread (like Nut-Free Nutella)
• 2 tbsp powdered sugar
• 1 tbsp unsweetened cocoa powder
• 1 tbsp chopped toasted hazelnuts

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and spread the 1/4 cup chocolate-hazelnut spread evenly over the surface. Sprinkle with 1 tbsp chopped hazelnuts.
3. Fold the pastry in half lengthwise, then slice into 12 even strips. Twist each strip 3-4 times and place on the baking sheet.
4. Bake for 15-18 minutes until puffed and golden. Let cool slightly.
5. Whisk together 2 tbsp powdered sugar and 1 tbsp cocoa powder, then dust over warm twists.

The layers stay impossibly crisp while the melted filling oozes just enough—like a grown-up toaster pastry!

Tip: For extra crunch, press additional chopped hazelnuts into the twists before baking.

Caramelized Onion and Vegan Cheese Puff Pastry Bites

These flaky, savory bites are the perfect combo of sweet caramelized onions and melty vegan cheese—ideal for impressing guests or treating yourself!

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded vegan cheddar cheese
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium-low. Add onions, brown sugar, salt, and black pepper. Cook, stirring occasionally, for 20 minutes until deeply golden and caramelized. Remove from heat.
3. Roll out puff pastry into a 10×12-inch rectangle. Cut into 24 squares (about 2 inches each) and place on the baking sheet.
4. Top each square with 1 tsp caramelized onions and a sprinkle of vegan cheddar cheese. Bake for 15–18 minutes until puffed and golden.
5. Garnish with fresh thyme leaves while warm.

The contrast of buttery pastry, sweet onions, and tangy cheese makes these irresistible—no one will guess they’re vegan!

Tip: For extra crispiness, brush the pastry edges with a little olive oil before baking.

Vegan Berry Puff Pastry Danishes

These flaky, fruity danishes are a breeze to make with store-bought puff pastry and come together in under 30 minutes—perfect for lazy weekend brunches or impromptu dessert cravings.

Ingredients:

• 1 sheet (about 8 oz) frozen vegan puff pastry, thawed
• 1 cup mixed fresh berries (blueberries, raspberries, or blackberries)
• 2 tbsp maple syrup
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 1 tbsp almond milk (for brushing)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×10-inch square. Cut into 4 equal squares, then fold edges inward by ½ inch to create a border.
3. In a bowl, toss the berries with 2 tbsp maple syrup, 1 tbsp cornstarch, and 1 tsp lemon zest. Divide mixture evenly among pastry centers.
4. Brush edges with 1 tbsp almond milk and sprinkle with 1 tbsp turbinado sugar. Bake for 20–22 minutes until pastry is golden and berries bubble.

The contrast of crisp pastry, jammy berries, and crunchy sugar topping makes these danishes feel fancy—yet they’re secretly foolproof. Serve warm with a dusting of powdered sugar if you’re feeling extra!

Tip: For a glossy finish, brush baked danishes with a little extra maple syrup while still warm.

Spiced Pumpkin Vegan Puff Pastry Strudel

This cozy strudel wraps spiced pumpkin filling in flaky puff pastry for a fuss-free dessert that feels fancy but comes together in minutes.

Ingredients

• 1 sheet (about 9×9 inches) frozen vegan puff pastry, thawed
• 1 cup canned pumpkin puree (not pie filling)
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 tbsp almond milk (for brushing)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Unfold puff pastry onto the prepared sheet. Spread pumpkin mixture evenly over half of the pastry, leaving a 1-inch border.
4. Fold the empty half over the filling, pressing edges with a fork to seal. Brush top with almond milk and sprinkle with turbinado sugar.
5. Bake for 20-25 minutes until puffed and golden. Let cool 5 minutes before slicing.

The contrast of crisp pastry against the velvety spiced filling makes every bite irresistible—especially with that caramelized sugar crunch on top.

Tip: For neat slices, use a serrated knife and saw gently to avoid squishing the layers.

Vegan Puff Pastry Sausage Rolls

These flaky, savory rolls are a crowd-pleaser—perfect for game day or a cozy appetizer that even meat-lovers will devour.

Ingredients:

• 1 sheet (about 8 oz) frozen vegan puff pastry, thawed
• 1 cup vegan sausage crumbles (like Beyond Meat or homemade)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1 tbsp soy sauce
• 1 tbsp plant-based milk (for brushing)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium. Cook onion for 3 minutes until soft, then add garlic, smoked paprika, thyme, and salt. Stir for 1 minute until fragrant.
3. Add vegan sausage crumbles and soy sauce. Cook for 5 minutes, breaking into small pieces. Remove from heat.
4. Roll out puff pastry into a 10×12-inch rectangle. Cut lengthwise into two long strips. Divide filling evenly along the center of each strip.
5. Fold pastry over filling, sealing edges with a fork. Cut each log into 6 pieces. Transfer to the baking sheet, brush tops with plant-based milk, and bake for 20–25 minutes until golden and puffed.

The smoky-spiced filling and buttery pastry make these irresistible—especially with a dab of hot sauce or mustard for dipping.

Tip: For extra crispness, sprinkle sesame seeds on top before baking.

Mediterranean Veggie Vegan Puff Pastry Pizza

This flaky, golden puff pastry pizza is loaded with bright Mediterranean flavors—perfect for a quick weeknight dinner or a fuss-free appetizer.

Ingredients:

• 1 sheet (about 9×9 inches) frozen vegan puff pastry, thawed
• 2 tbsp olive oil, divided
• 1/2 cup vegan pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup artichoke hearts, drained and chopped
• 1/4 cup red onion, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry onto the prepared sheet. Brush lightly with 1 tbsp olive oil, then prick all over with a fork to prevent puffing.
3. Spread vegan pesto evenly over the pastry, leaving a 1/2-inch border. Top with cherry tomatoes, Kalamata olives, artichoke hearts, and red onion.
4. Drizzle with remaining 1 tbsp olive oil, then sprinkle with oregano, garlic powder, red pepper flakes (if using), salt, and black pepper.
5. Bake for 20–25 minutes until the pastry is golden and crisp at the edges. Let cool for 5 minutes, then garnish with fresh basil.

The buttery puff pastry base soaks up the pesto’s herby richness, while the juicy tomatoes and briny olives keep every bite vibrant.

Tip: For extra crispiness, bake the pastry alone for 5 minutes before adding toppings!

Vegan Puff Pastry Strawberry Shortcakes

These flaky, buttery puff pastry shortcakes are a dreamy vegan twist on the classic, with juicy strawberries and coconut whipped cream for a fuss-free dessert that feels fancy.

Ingredients:

• 1 sheet (about 8 oz) frozen vegan puff pastry, thawed
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 cup coconut whipped cream (chilled)
• 1 tbsp powdered sugar, for dusting

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and cut into 4 equal rectangles. Prick each all over with a fork. Bake for 15–18 minutes until puffed and golden. Let cool completely.
2. While pastry bakes, toss the strawberries with 2 tbsp granulated sugar and 1 tsp lemon juice. Let sit for 10 minutes to macerate.
3. Split each pastry rectangle horizontally. Spoon a layer of coconut whipped cream onto the bottom halves, top with strawberries (and their juices), then replace the pastry tops. Dust with powdered sugar.

The magic here? The puff pastry bakes into shatteringly crisp layers that soak up the strawberry syrup without getting soggy—perfect for lazy summer entertaining.

Tip: For extra flavor, brush the pastry with melted coconut oil before baking and sprinkle with coarse sugar.

Creamy Vegan Puff Pastry Mushroom Vol-au-Vents

These elegant yet easy vegan vol-au-vents feature flaky puff pastry cups filled with a rich, creamy mushroom filling that’ll impress even non-vegans.

• 1 sheet frozen vegan puff pastry, thawed
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 12 oz cremini mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour
• 3/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp lemon juice

1. Prep pastry: Preheat oven to 400°F. Cut puff pastry into 12 squares and place on a parchment-lined baking sheet. Bake for 15 minutes until puffed and golden. Let cool slightly, then gently press centers to create wells.
2. Cook mushrooms: Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Add garlic, mushrooms, thyme, salt, and pepper. Cook for 8 minutes until mushrooms release their liquid and brown.
3. Make sauce: Sprinkle flour over mushrooms and stir for 1 minute. Gradually whisk in almond milk, then simmer for 3 minutes until thickened. Stir in nutritional yeast and lemon juice.
4. Assemble: Spoon filling into pastry cups and serve warm.

The contrast of crisp pastry and velvety mushroom filling makes these bite-sized beauties perfect for dinner parties or fancy snacking.

Tip: For extra shine, brush baked pastry with melted vegan butter before filling.

Vegan Puff Pastry Blueberry Lemon Pinwheels

These flaky, fruity pinwheels are a breeze to make and bursting with bright lemon and juicy blueberries—perfect for brunch or a sweet afternoon treat!

Ingredients:

• 1 sheet (about 8 oz) vegan puff pastry, thawed
• 1/2 cup blueberry jam
• 1 tbsp fresh lemon zest
• 1 tbsp granulated sugar
• 1 tbsp almond milk (or any plant-based milk)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Spread the blueberry jam evenly over the pastry, leaving a 1/2-inch border. Sprinkle with lemon zest.
3. Tightly roll the pastry into a log, starting from the long side. Slice into 1-inch-thick rounds and place them cut-side up on the baking sheet, spacing 2 inches apart.
4. In a small bowl, whisk together the sugar, almond milk, vanilla extract, and salt. Brush lightly over the pinwheels.
5. Bake for 18–20 minutes, until golden and puffed. Let cool for 5 minutes before serving.

The tangy lemon zest cuts through the sweetness of the jam, while the puff pastry stays irresistibly crisp yet tender—no one will guess they’re vegan!

Tip: For extra sparkle, sprinkle the pinwheels with turbinado sugar before baking.

Savory Vegan Puff Pastry Spinach and Artichoke Triangles

These flaky, golden triangles pack all the creamy, tangy goodness of spinach-artichoke dip into an irresistible handheld bite—perfect for parties or weeknight snacking.

Ingredients

• 1 sheet (about 9 oz) frozen vegan puff pastry, thawed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup canned artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1/2 cup vegan cream cheese
• 1/4 cup nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp plant-based milk (for brushing)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium. Add garlic and cook for 30 seconds until fragrant. Stir in artichoke hearts and spinach; cook for 3 minutes until spinach wilts.
3. Remove from heat. Mix in vegan cream cheese, nutritional yeast, salt, pepper, and lemon juice until creamy.
4. Roll out puff pastry into a 10×12-inch rectangle. Cut into 12 smaller rectangles. Spoon 1 tbsp filling onto one half of each rectangle, then fold dough over to form triangles. Crimp edges with a fork.
5. Brush tops with plant-based milk. Bake for 20 minutes until puffed and golden brown.

The crispy layers of pastry contrast beautifully with the rich, herby filling—no one will guess it’s dairy-free!

Tip: For extra crunch, sprinkle sesame seeds on top before baking.

Vegan Puff Pastry Caramel Pecan Rolls

These gooey, flaky rolls are a decadent vegan twist on classic sticky buns—perfect for lazy weekend brunches or impressing guests with minimal effort.

Ingredients:

• 1 sheet (about 9 oz) vegan puff pastry, thawed
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 3 tbsp vegan butter, melted
• 1/3 cup chopped pecans
• 1/4 cup vegan caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and brush evenly with 2 tbsp melted vegan butter. Sprinkle with brown sugar, cinnamon, and pecans, leaving a 1/2-inch border.
3. Roll the pastry tightly into a log, starting from the long edge. Slice into 6 even rolls.
4. Drizzle the caramel sauce onto the prepared baking sheet. Place rolls cut-side down on top, spacing them 2 inches apart. Brush tops with remaining 1 tbsp melted butter.
5. Bake for 20–22 minutes until puffed and deep golden. Let cool 5 minutes, then invert onto a plate so caramel coats the rolls.

The magic here? The puff pastry bakes into buttery, crisp layers while the caramel seeps into every nook—no yeast or kneading required!

Tip: For extra crunch, toast the pecans in a dry skillet for 2 minutes before chopping.

Herbed Vegan Puff Pastry Cheese Straws

These herbed vegan puff pastry cheese straws are flaky, savory, and perfect for your next party—no one will guess they’re dairy-free!

• 1 sheet frozen vegan puff pastry, thawed
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp non-dairy milk (for brushing)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry and brush evenly with 1 tbsp olive oil.
3. Sprinkle evenly with 1/4 cup nutritional yeast, 1 tsp garlic powder, 1 tsp dried rosemary, 1/2 tsp smoked paprika, and 1/2 tsp salt, pressing lightly to adhere.
4. Fold the pastry in half lengthwise, then cut into 1/2-inch-wide strips. Twist each strip gently and place on the baking sheet.
5. Brush lightly with non-dairy milk and bake for 12–15 minutes until golden and crisp.

The rosemary and smoked paprika give these straws a smoky, herby depth, while the flaky layers make them irresistible. Tip: For extra crunch, let them cool completely on the baking sheet before serving.

Vegan Puff Pastry Mini Quiches with Tofu Scramble

These bite-sized quiches are a brunch showstopper—flaky puff pastry cradles a savory tofu scramble that’s just as satisfying as the classic egg version.

Ingredients

• 1 sheet frozen vegan puff pastry, thawed
• 1 tbsp olive oil
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 (14-oz) block firm tofu, drained and crumbled
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsweetened plant-based milk

Instructions

1. Preheat oven to 400°F. Roll out the puff pastry slightly and cut into twelve 3-inch squares. Press each into a greased muffin tin, prick bottoms with a fork, and par-bake for 8 minutes.
2. Heat olive oil in a skillet over medium. Sauté red bell pepper and red onion for 3 minutes until softened. Add crumbled tofu, nutritional yeast, turmeric, garlic powder, salt, and black pepper. Cook for 5 minutes, stirring, then stir in plant-based milk.
3. Divide the tofu scramble among the pastry cups, pressing lightly. Bake for 15 minutes until edges are golden. Let cool 5 minutes before serving.

The turmeric gives the tofu a sunny “eggy” hue, while the flaky pastry adds craveable crunch—no one will guess these are vegan!

Tip: For extra richness, sprinkle vegan cheese on top before baking.

Spicy Vegan Puff Pastry Samosas

These flaky, golden samosas pack a punch of heat and spice, with a shortcut from store-bought puff pastry making them a breeze to whip up.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup mashed potatoes (about 2 medium russets, boiled and peeled)
• 1/2 cup frozen peas, thawed
• 1/4 cup finely diced onion
• 1 tbsp olive oil
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (or to taste)
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro
• 1 tbsp plant-based milk (for brushing)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium. Add 1/4 cup diced onion and cook until soft, 3 minutes. Stir in 1 tsp garam masala, 1/2 tsp cumin, 1/2 tsp turmeric, 1/4 tsp cayenne, and 1/2 tsp salt; cook 30 seconds until fragrant.
3. Remove from heat. Mix in mashed potatoes, 1/2 cup peas, 1 tbsp lemon juice, and 2 tbsp cilantro.
4. Roll out the puff pastry into a 10×12″ rectangle. Cut into 8 even strips. Spoon 1 tbsp filling onto one end of each strip, fold diagonally to form triangles, sealing edges with a fork.
5. Brush with 1 tbsp plant-based milk and bake 20-22 minutes until puffed and golden.

The crisp, buttery layers contrast perfectly with the fiery potato filling—no deep-frying required!

Tip: For extra crunch, sprinkle the samosas with nigella seeds before baking.

Vegan Puff Pastry Peach Cobbler Cups

These adorable individual cobbler cups combine flaky puff pastry with juicy, cinnamon-spiced peaches—perfect for summer entertaining or a cozy dessert any night!

Ingredients:

• 1 sheet frozen vegan puff pastry, thawed
• 4 cups peeled and diced fresh peaches (about 4 medium)
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tbsp melted vegan butter
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Roll out puff pastry slightly and cut into 12 squares. Press each square into a muffin cup, leaving corners slightly lifted.
3. In a bowl, toss peaches with 1/3 cup granulated sugar, 1 tbsp cornstarch, 1 tsp cinnamon, 1/4 tsp salt, and 1 tbsp lemon juice. Divide mixture evenly among pastry cups.
4. Brush pastry edges with 1 tbsp melted vegan butter and sprinkle with 1 tbsp turbinado sugar.
5. Bake for 25–28 minutes until pastry is puffed and golden and peach filling bubbles.

The magic here? The puff pastry cups stay crisp while the peaches soften into jammy perfection—no soggy bottoms!

Tip: For extra flair, top with dairy-free vanilla ice cream while still warm.

Garlic and Herb Vegan Puff Pastry Knots

These flaky, buttery knots are packed with garlicky goodness and fresh herbs—perfect for pulling apart and devouring warm.

Ingredients

• 1 sheet frozen vegan puff pastry, thawed
• 3 tbsp vegan butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix melted vegan butter, minced garlic, parsley, rosemary, salt, and black pepper.
3. Roll out the puff pastry into a 10×12-inch rectangle. Brush evenly with half the garlic-herb butter.
4. Cut the pastry into 12 strips (about 1-inch wide). Tie each strip into a loose knot and place on the baking sheet.
5. Brush knots with remaining butter mixture. Bake for 18–20 minutes until puffed and golden.

The layers crisp up beautifully, while the garlic and herbs infuse every bite—no one will guess they’re vegan!

Tip: For extra shine, brush with a touch more melted butter right after baking.

Conclusion

With so many flaky, flavorful options, these 20 vegan puff pastry recipes are sure to delight! Whether you’re craving savory bites or sweet treats, there’s something here for every occasion. Give them a try, and let us know which one was your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these irresistible recipes too. Happy baking!