VEGAN CURD CHEESE POCKET
Veganed Classic Viennese pastry with a certain addictive quality.
INGREDIENTS
- vegan danish pastry dough ( about 400 g )
- 50-75 g soft tofu, ( not the silky one! ) from the asian supermarket
- vanilla sugar according to tast
- sugar according to tast
PREPARATION
- preheat the oven to 180 ° C.
put baking paper on a baking tray - for the filling make a creamy mixtur with the tofu, the sugar and the vanilla sugar
- cut the danish pastry dough into 6 squares
- spread about a tablespoon of filling into the middle of each squar. Foled in the 4 corners and slightly press the corners together ( it should look like an envelope )
- put it on the baking tray
- bake it for 15 – 20 minutes
- let it cool down
- optional: sprinkle it with powdered sugar
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