INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 sheet frozen puff pastry (I used Pepperidge Farm brand)
- 1 (8-ounce) container GO Veggie! Dairy Free, Vegan Strawberry Cream Cheese Alternative
- 1 (6-ounce) container fresh raspberries
- 1 (6-ounce) container fresh blueberries
- 2 (6-ounce) containers fresh blackberries
- 1 (8-ounce container fresh strawberries
- ½ teaspoon vanilla bean paste (I used Heilala brand)
- ¼ teaspoon almond extract
- 2 teaspoons sugar (or equivalent other sweetener of your choice)
- Garnish: powdered sugar (optional)
INSTRUCTIONS
- Thaw 1 sheet of puff pastry, per package directions, and cut in half lengthwise
- With the tip of a sharp knife, gently score the top of each puff pastry diagonally in several spots. If you don’t do this, the pastry will puff up like a football
- Bake per package directions. Remove pastries from oven, slide onto a wire rack and cool completely.
- While they are cooling, assemble the “glue.” Scrape GO Veggie! Dairy Free, Vegan Strawberry Cream Cheese Alternative into a mixing bowl, add 6 raspberries and 3 strawberries that have been mashed with a fork, vanilla paste, almond extract and sugar. Stir to mix well.
- When crust is cool, place it on your serving platter, and slather on some of the flavored spread. A small offset spatula is helpful to spread it to the edges.
- Carefully seat berries in the strawberry spread, arranging in any pattern you like. There will be enough berries so you can make a fanciful pattern if you like. Repeat spread and decoration with the other crust.
- Dust with powdered sugar if you like.
NUTRITIONS INFORMATION
