The Flaming Vegan

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Vegan Plum-Ginger Bruschetta
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Vegan Plum-Ginger Bruschetta

Prep Time: 10 Minutes

Cook Time: 22 Minutes

Being a Grandmother the grandchildren have come to love the desserts that I make. They have no idea that they are eating healthy vegan desserts that are good for them. One dessert I loved to make uses puff pastry. Pepperidge Farms makes puff pastry but contains additives that do not agree with my vegan lifestyle. In order to make this dessert in the past I had to make my own puff pastry. I have always been on the look out for a puff pastry that is strictly for vegans. Each time I think about the puff pastry when shopping I look in the frozen food section. One day I stumbled upon a new company Aussie Bakery that made a vegan puff pastry. I immediately grabbed up the packaged and read the ingredients. This puff pastry was what I was looking for.

Aussie Bakery puff pastry comes with three sheets of puff pastry. Prior to making the dessert remove the package from the freezer and place in your refrigerator for 8 hours. Unfold the puff pastry and remove one sheet. Re-wrap the left over puff pastry sheets in plastic and refreeze until the next baking day.


1 Sheet Aussie Bakery Puff Pastry

2 Cups Chopped, un-peeled, firm ripe plums (about 3 medium)

2 Tablespoons Organic Sugar

2 Tablespoons Chopped Candied Ginger

1 Tablespoon All-purpose Flour

2 Tablespoons Lemon Juice

1/8 Teaspoon Ground Cinnamon

2 Tablespoons Vegan Apple or Apricot Jelly


  1. Unfold puff pastry – see thawing directions above – place on lightly floured work surface. Preheat oven to 400° F. Line baking sheet with parchment paper.
  2. Cut puff pastry sheet lengthwise into 3 strips. Cut each strip crosswise into thirds for total of 9 pieces. Place on prepared baking sheet, puff pastry pieces should just touch. Bake 10 minutes or until puffed and lightly browned.
  3. Meanwhile, combine plums, organic sugar, ginger, flour, lemon juice, and cinnamon in medium bowl.Remove puff pastry from oven.
  4. Gently brush each piece with about ½ teaspoon vegan jelly, top with scant ¼ cup plum mixture. Bake about 12 minutes or until fruit is tender.

This makes an excellent finger food for tea time, snacks, or after dinner desserts. I have made the puff pastry using fresh peaches, apricots, strawberries, cherries, and pineapple. Everyone loves the puff pastry and they have no idea they are vegan and so good for you. When the grandchildren come in from school and smell them cooking they come running into the kitchen. I have not found a single person yet who has not loved puff pastry filled with fresh fruit. Please try some soon you will enjoy this so much. They are so simple to make and taste so good.

Image found on Aussie Bakery products

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  1. Eve Sherrill York
    Eve Sherrill York
    Yum! Voted.
    1. Julie Sinclair
      Julie Sinclair
      Thank you so much my dear.
  2. No Name
    This looks amazing and I can smell it cooking here now. I love puff pastry. voted
    1. Julie Sinclair
      Julie Sinclair
      Thank you dear
  3. Nita
    Dear Julie; I am interested in your receipe. I will try it very soon
    1. Julie Sinclair
      Julie Sinclair
      Very sweet of you my dear and please make a copy for you and try this
  4. Zoe Watson
    Sounds superb and can not wait to try this
    1. Julie Sinclair
      Julie Sinclair
      Thank you dear
  5. Granny Smith
    Granny Smith
    I am craving something sweet but had no idea what I wanted until I read this. I definitely have to try this one tonight. I think it is what I am looking for.
    1. Julie Sinclair
      Julie Sinclair
      Yes dear this should great for the sweets you are craving
  6. Scott Desmond
    Sounds amazing
    1. Julie Sinclair
      Julie Sinclair
      Thank you dear
  7. Arvi Kuld
    Here we make a dessert similar to this.
    1. Julie Sinclair
      Julie Sinclair
      Thank you dear this one is delicious and you might like to make this one sometime


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