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Crisp puff pastry filled with passion fruit flavour vegan cream cheese makes these berry breakfast pastries a simple but decadent crowd pleaser! Glaze with demerara sugar or icing sugar for a super simple sweet treat!



  • ½ cup (90g) vegan cream cheese
  • 2 tblsp (25g) icing sugar
  • 2 tblsp cornflour
  • 15 drops Foodie Flavours Passion Fruit
  • 1 sheet pre-rolled vegan puff pastry
  • 1/2 cup (70g) fresh raspberries (or sub with any berry)



Makes 6 pastries

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 trays with parchment or silicon
  2. Put the cream cheese into a bowl and whisk in the icing sugar, cornflour and passion fruit flavouring
  3. Uncurl the puff pastry and lie flat on the parchment it usually comes wrapped in
  4. Cut across the middle lengthways then cut each half into 3 – giving you 6 squares on total
  5. Mix the milk with the syrup and passion fruit flavour and brush round the edge of each of the squares
  6. Put a spoonful of the cream cheese mixture on one half of each of the squares, add a little more to each one if you have any of the cheese mixture left
  7. Top the cheese with a few of the berries – don’t overfill or you might struggle to close the turnovers!
  8. Fold the uncovered part of the pastry over the cream cheese so that you have a triangle. Carefully life each one onto your prepared tray(s)
  9. Use a fork to seal the edges of the pastry together – push gently but firmly so that they still together well
  10. Brush each pastry triangle with the glaze covering all the top of the pastry well then generously sprinkle over the demerara sugar
  11. Bake for 20 – 25 minutes until well risen, puffed and golden
  12. Leave to cool for 5 minutes before devouring!

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