Apricot & Raspberry puffs with pistachio streusel topping (Edit recipe)

These delicious apricot & raspberry pistachio streusel puffs are a must try this summer! They are simple to make, requiring little prep & only take 20 mins in the oven. The big question is are you enjoying yours with custard or ice cream?

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	377
Fat:	23 g
Carbohydrates:	41 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	191 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

by theyogaplantkitchen

Serves: 6

Ingredients

320 grams Puff Pastry, vegan
6 tsp Pistachio Cream, vegan
0.5 tsp Ground Cinnamon
2 Tbsp Almond Meal/Flour
1 Tbsp Maple Sugar
4 whole Apricots, (king apricots) or peaches/nectarines
300 grams Organic Raspberries

streusel topping

50 grams Rolled Oats
2 Tbsp Almond Meal/Flour
2 Tbsp Maple Sugar
0.5 tsp Vanilla Paste
3 Tbsp Plant Based Butter
1.5 Tbsp raw Pistachios, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

* Heat oven to 200C/fan 180C. In a bowl, toss the apricot with cinnamon, ground almond and maple syrup . Then lightly fold in the raspberry. Line a flat baking tray with a piece of baking paper. Roll out the pastry on a floured surface to approx approx. 350mm x 230mm, then cut into 6 pieces.  
* Add the ground almond, maple, vanilla and oats into a bowl. Rub together with the butter to make a rough crumble mixture. Fold in the chopped pistachios. Spread a dollop of pastry cream to each pastry square & then divide the apricot & raspberry mix between the pastry squares, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm with either plant custard or ice cream.