Breakfast Pastries (vegan)

Morning Pastry Trio Featuring Chocolate, Apricot, and Blueberry Pastries

20 Minute Breakfasts

You will Need:
• 1 Roll of Vegan Puff Pastry Cut into squares (Most puff pastry in the freezer is vegan but you must read the ingredients)
• 1 Jar Apricot Jam
• 1 Jar Blueberry Jam
• 1 Vegan Chocolate Bar
• ¼ Cup Almond Milk
• Pint of Salt
How To:
For Apricot:
Cut puff pastry squares half way towards the middle on each side (be sure to leave area towards the center uncut). Spoon about two tablespoons apricot jam in the center and fold. Taking one cut at a time fold the top once, and arrange the dough to partially seal the jam in on the sides. Repeat until all four folds make a diamond like shape.
For Chocolate:
Take puff pastry square and cut into triangle. Take triangle and set it so that the triangle is up right like the roof of a house. Set the chocolate on the flat surface and fold over crimping the side to seal the chocolate. Take the end of the dough twist and connect. Repeat with the other triangle left.
For Blueberry:
Take puff pastry square cut into triangle. Take triangle and fill with 1 teaspoon blueberry jam. Seal all edges by crimping with a fork.
Assemble pastries on pan as you are making them. Once complete, glaze with almond milk and bake at 425 F for 15 minutes. Sprinkle with salt as they come out of the oven.
Lastly, dig in and enjoy your morning pasties! 😉