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Vegan Vanilla Pudding and Puff Pastry with Red Currant Sauce

This is a very nice combination and an easy treat to assemble/make.

Vanilla Pudding and Puff Pastry with Red Currant Sauce - Click here to license this photo from Stocksy

Serving Size: 4

Ingredients:

for the puff pastry:

  • 1 & 1/2 cups vegan vanilla pudding, home made or store bought
  • 1 cup red currant sauce
  • 4 sheets vegan puff pastry
  • powder sugar as garnish

for the red currant sauce:

  • 12 ounces red currants, clean and stripped from the stems
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 lemon, juiced
  • 1 tablespoon cornstarch mixed to a paste with a bit of water

Directions:

to make the puff pastry:

  1. Preheat the oven to 425 F / 218 C or whatever the package of puff pastry indicates.
  2. If making your own custard begin with that so it can cool and set. Follow the indications on the package of vegan custard. (We used Orgran Egg-Free Custard).
  3. Thaw the puff pastry sheets.
  4. Slice each sheet into a triangle diagonally.
  5. Prick the triangles which will be the bottom pastry with a fork so they do not puff up so much.
  6. Place the puff pastries in the oven to bake for 18-20 minutes or until golden brown.

to make the red currant sauce:

  1. Clean the red currants and strip them from the stem. This is easiest using a fork.
  2. Place the red currants, sugar, lemon juice and water in a small sauce pan and bring to a boil.
  3. When the berries have softened, remove from the heat ad push as much liquid as possible through a non-reactive sieve.
  4. Discard the unused solids and return the berry juice to the saucepan.
  5. Mix the cornstarch with water to form a thick liquid or paste.
  6. Add the cornstarch to the berry sauce.
  7. Heat, stirring until the sauce has become clean and thick. Remove from the heat and allow to cool.

to assemble the treat:

  1. Place a “bottom” puff pastry triangle on each individual plate. (If it has puffed too push you can gently push it down with a spoon.
  2. Top each bottom triangle with the vanilla pudding.
  3. Place the top puff pastry triangle on top f the vegan custard and dust with powdered sugar.
  4. Spoon some of he red currant sauce around the puff pastry and serve.

Notes:
As an easy alternative you could use store bought non-dairy custard and either red currant jelly melted down, or cherry pie filling would also be good.

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One Response to “Vegan Vanilla Pudding and Puff Pastry with Red Currant Sauce”

  1. Beautiful and delicious looking. I’m so going to make this when I have company over.

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