Ingredients
Scale
Muffins:
- 1 package (8 oz store-bought dairy-free puff pastry (check ingredients for egg and dairy-free; some brands are naturally vegan))
- â…“ cup almond flour
- ¼ cup granulated sugar
- 2 tbsp dairy-free butter (melted)
- 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp all-purpose flour
Topping:
- ¼ cup sliced almonds
- Powdered sugar for dusting (optional)
Syrup (Optional):
- 2 tbsp maple syrup
- 1 tsp almond extract
Instructions
Prepare the Puff Pastry:
- Preheat your oven to 375°F (190°C).
- Thaw the dairy-free puff pastry according to the package instructions.
- Lightly grease a muffin tin or line with muffin cups.
Prepare the Almond Filling:
- In a bowl, combine the almond flour, granulated sugar, melted dairy-free butter, applesauce, vanilla extract, almond extract, and all-purpose flour.
- Mix until smooth and well combined.
Assemble the Muffins:
- Roll out the thawed puff pastry on a lightly floured surface.
- Cut the pastry into 3×3-inch squares.
- Gently press each square into the prepared muffin tin, allowing the corners to stick out.
- Place a heaping teaspoon of the almond filling in the center of each puff pastry square.
- Fold the corners over the filling, pressing gently to seal.
Add the Topping:
- Sprinkle the tops with sliced almonds.
- Optionally, drizzle with the maple syrup mixture.
Bake:
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve:
- Dust with powdered sugar if desired.
- Enjoy warm or at room temperature.
Notes
- Puff Pastry: Many store-bought puff pastries are naturally vegan. Always check the label to ensure they are egg-free and dairy-free.
- Almond Flour: Adds a rich almond flavor to the filling. You can finely grind blanched almonds if almond flour is unavailable.
- Muffin Size: If your muffin tin is larger or smaller, adjust the puff pastry squares and filling accordingly.