Vegan Puff Pastry Cream Cheese Twists with Wild Leek

Vegan Puff Pastry Cream Cheese Twists with Wild Leek

Easy, fast and totally uncomplicated! These vegan puff pastry cream cheese twists with wild leek stand for all that. Like that your Easter brunch or aperitif goes off without a hitch. You'll only need four ingredients for these savory puff pastry twists. The wild leek spread with cream cheese is also vegan and super easy to prepare at home. All you need is vegan puff pastry, fresh wild leek, chives and vegan yogurt of your choice. Absolutely nothing can go wrong! Ready? Then let's get started!

Course Appetizer, dips & spreads, Side Dish, Snacks

Cuisine American, German

Diet Vegan

Keyword chives, dips&spreads, puff pastry, puff pastry twists, vegan cream cheese, wild leek, wild leek spread

Prep Time 20

Cook Time 15

Resting Time for Yogurt 12

Servings sticks

Calories 204kcal

Author Velvet & Vinegar

Equipment

1 salad bowl
1 strainer, large
1 gauze or gauze cloth
1 Food Cutter
1 dough scraper
1 pizza cutter or ravioli wheel*
1 baking tray, large
baking paper
1 silicone brush

Ingredients

Wild Leek Spread

500 g soy yogurt
1 tsp salt
50 g wild leek, fresh
20 g chives, fresh
salt to taste*

Puff Pastry Twists

200 g cream cheese, vegan*
1 pack puff pastry, vegan approx. 270g
2-3 tbsp soy milk

Instructions

Line large strainer with a muslin or gauze cloth and hang over a bowl.
Mix soy yogurt with salt and pour into the strainer. Place strainer with bowl in refrigerator for at least 12 hours* to allow liquid in yogurt to drain. Stir the yogurt from time to time.
Wash and drain the wild leek and chives. Roughly chop and finely mince in a food cutter.
Remove the bowl of "formerly" yogurt from the refrigerator. The yogurt in the strainer now has a cream cheese-like consistency. Now mix the cream cheese with the herbs and add more salt if needed.* The drained liquid can be drunk or used for smoothies.
Preheat oven to 180° Celsius.
Remove puff pastry from refrigerator, roll out and spread wild leek cream cheese on one half of the puff pastry with a scraper.
Fold the other half of the puff pastry over the spread one and press the edges well.
Cut the puff pastry into even strips using a pizza or ravioli cutter.
Grasp the puff pastry strips on both sides with your hands and twist them. Place each strip on a baking sheet lined with parchment paper.
Brush the puff pastry twists with soy milk and bake in the center of the oven for 15-20 minutes until golden brown in color*. Let cool completely in the open oven.
Enjoy the puff pastry twists plain or with a dip*.

Notes

*Depending on how wide the strips are cut, this will yield between 10-15 puff pastry twists.

*The minimum resting time for making vegan cream cheese is 12 hours. The longer you let it rest, the firmer it will be in consistency. Optimal would be 24h.

*The puff pastry sticks succeed best when a pizza cutter or ravioli wheel is used.

*The cream cheese can be re-salted. I personally didn't find it necessary.

*About 200-250g of vegan cream cheese is made from 500g of soy yogurt. The amount may vary depending on the yogurt used. If you don't want to make the cream cheese yourself, you can alternatively just use store-bought and mix it with the herbs.

*The baking time may vary depending on the oven. The puff pastry twists are ready when they have an even golden brown color.

*The twists taste best the day they are prepared. They can also be stored in an airtight container for 3 to 4 days. However, they are then no longer as crispy.

Nutrition