Vegan Christmas Candy Cane Puff Pastry
Ingredients
- 2 rectangular puff pastry sheets
- 150g vegan cream cheese
- 60g sun-dried tomatoes
- 80g jarred artichoke hearts
- 60g roasted peppers in oil
Toppings
- A bit of soy cream or vegan yogurt
- Sesame seeds or vegan parmesan
Preparation
Spread the cream cheese on the puff pastry.
Mix the tomato, artichoke, and pepper filling, then spread it on the cream cheese.
Place the second puff pastry sheet on top of the first, cut into strips, twist, and shape into candy canes.
Brush with vegan cream and sprinkle with sesame seeds or vegan parmesan.
Bake at 180°C for 20-30 minutes depending on the size of the canes.
