Vegan Pesto-Stuffed Puff Pastry
Let’s be honest—puff pastry is a flaky little miracle sent from the grocery store gods to save lazy queens from sad snacking. Stuff it with vibrant, garlicky pesto and suddenly, you’re serving up “rustic elegance” without lifting more than a spatula. These buttery golden bites are crispy, creamy, and ready to impress your guests—or just your dog. They’re herbaceous, rich, and totally vegan because plants can be posh too. Throw on an apron (for aesthetic, not function), sip that wine, and pretend you didn’t just crush dinner in 30 minutes.

Vegan Pesto-Stuffed Puff Pastry
Ingredients
- 1 sheet vegan puff pastry thawed
- 1/2 cup fresh basil leaves
- 2 tbsp pine nuts or walnuts
- 1 garlic clove
- 3 tbsp olive oil
- 1 tbsp nutritional yeast
- 1/4 tsp salt
- 1 tbsp plant milk for brushing
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small blender, combine basil, garlic, nuts, oil, yeast, and salt until smooth.
- Roll out the puff pastry and cut it into six squares.
- Spoon 1 tbsp of pesto into the center of each square.
- Fold pastry into triangles, seal edges with a fork.
- Brush tops with plant milk for that golden glow-up.
- Bake for 20 minutes or until crisp and golden.
- Let cool for 5 minutes—yes, patience is a virtue.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin K: 30%
- Vitamin A: 12%
- Iron: 10%
- Magnesium: 8%
- Folate: 6%
Additional Notes/Tips to Enhance Flavor
- Add a splash of lemon juice to the pesto for extra zing.
- Use store-bought vegan pesto to make life easier—no judgment.
- Garnish with chili flakes if you like your snacks with sass.
- Serve with marinara or vegan sour cream for bonus points.
- Make a double batch. Regret tastes worse than reheated pastry.