Vegan Apple Puff Pasty Doughnuts Recipe

Vegan Apple Puff Pasty Doughnuts Recipe tastes like a cross between a bakery fritter and a flaky apple turnover, with crisp layers on the outside and gooey cinnamon apples inside. It suits busy home bakers who want a weekend-worthy treat in about 45 minutes, without messing with yeast or deep fryers. I tested these on my neighbors and they vanished so fast I had to hide a few in the back of the fridge for “research.”

Why Make This Vegan Apple Puff Pasty Doughnuts Recipe at Home

You skip the deep fryer and still get a crisp, flaky, doughnut-style treat that feels bakery-level. Store-bought puff pastry keeps the process simple, while the apple filling tastes like cozy pie in handheld form.

You control the sweetness, the spice level, and the type of plant milk and fat, which helps if you cook for mixed-diet households. You also avoid mystery ingredients and save a good chunk of money compared to buying specialty vegan doughnuts.

These Vegan Apple Puff Pasty Doughnuts taste like flaky apple fritters from a fancy bakery, but I pulled them out of my own oven in under an hour. ★★★★★

Ingredients You Need

Puff pastry and fats

• 1 sheet vegan puff pastry, thawed but still cold
  • Choose an all-butter-style vegan brand if possible for best flavor.
  • Keep it in the fridge until you roll it so the layers stay flaky.
• 2 tablespoons vegan butter, melted
  • Use this to brush the pastry and help it crisp and brown.

Apple filling

• 2 medium apples, peeled, cored, and diced small
  • Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady.
• 2 tablespoons brown sugar, packed
  • Coconut sugar works if you want less refined sugar.
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch or arrowroot
  • This thickens the juices so the filling stays inside the pastry.

Cinnamon sugar coating

• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Simple vegan glaze (optional but highly recommended)

• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons plant milk
  • Oat milk or soy milk give a nice neutral flavor.
• 1 teaspoon vanilla extract
• Tiny pinch of salt to balance the sweetness

Pantry shortcuts and substitutions

• Use canned apple pie filling in a pinch. Chop it smaller and warm it with extra cinnamon to boost flavor.
• Swap the apple for diced pear or mixed berries if you feel adventurous.
• Skip the glaze and just use cinnamon sugar if you want less sweetness or less cleanup.
• Add a spoonful of apple butter to the filling for deeper apple flavor.

Equipment list

• Baking sheet
• Parchment paper or silicone baking mat
• Medium skillet or saucepan
• Wooden spoon or spatula
• Rolling pin
• Sharp knife or pizza cutter
• Pastry brush
• Mixing bowls
• Cooling rack

Tips & Mistakes

• Chill the puff pastry until the moment you roll it so the layers puff nicely.
• Dice the apples small so they soften quickly and sit neatly inside the doughnuts.
• Cook the apple filling until it thickens and looks glossy so it does not leak out.
• Seal the edges firmly with your fingers and a little water so the filling stays inside.
• Do not overload each doughnut with filling or the pastry will burst.
• Space the doughnuts on the tray so hot air can circulate and crisp them evenly.
• Let them cool slightly before glazing so the glaze clings instead of sliding off.
• Bake one test doughnut first if you feel unsure about timing in your oven.

How to Make Vegan Apple Puff Pasty Doughnuts Recipe

Step 1: Prep the puff pastry and oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the doughnuts do not stick. Keep the puff pastry in the fridge while you prep the filling so it stays cold.

Step 2: Cook the apple filling

Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch to a medium skillet. Stir over medium heat until the apples soften and the juices thicken, about 5 to 7 minutes. Turn off the heat, taste, adjust sugar or cinnamon if needed, then let the filling cool to room temperature.

Step 3: Roll and cut the puff pastry

Lightly flour your work surface and place the chilled puff pastry sheet on it. Roll it into a rectangle about 10 by 12 inches, keeping the thickness even. Use a sharp knife or pizza cutter to cut the pastry into 8 equal rectangles or squares.

Step 4: Fill and shape the doughnuts

Spoon a small mound of cooled apple filling into the center of half of the pastry pieces. Leave a border around the edges so you can seal them. Lightly brush the borders with water, then place the remaining pastry pieces on top and press the edges together.

Use your fingers to crimp the edges firmly, then use a knife to trim any uneven sides if you want a cleaner look. Gently poke a tiny steam vent on top of each doughnut with the tip of a knife. This helps the pastry puff without bursting.

Step 5: Brush and bake

Transfer the filled doughnuts to the lined baking sheet, leaving space between each one. Brush the tops with melted vegan butter for color and flavor. Bake for 15 to 20 minutes until the doughnuts puff and turn deep golden brown.

Step 6: Mix cinnamon sugar and glaze

While the doughnuts bake, stir the granulated sugar and cinnamon together in a small bowl. In another bowl, whisk the powdered sugar, plant milk, vanilla, and a pinch of salt until smooth and pourable. Add plant milk a teaspoon at a time so the glaze stays thick enough to coat.

Step 7: Coat the doughnuts

Let the baked doughnuts cool on a rack for about 5 to 10 minutes until they feel warm but not scorching. Brush or drizzle each doughnut with the vanilla glaze. While the glaze still feels tacky, sprinkle or dip the tops in cinnamon sugar so it sticks.

Step 8: Cool and serve

Set the finished Vegan Apple Puff Pasty Doughnuts back on the rack so the glaze sets. Give them another 10 minutes if you can resist. Serve warm for the best flaky texture and gooey apple center.

Variations I've Tried

I swapped the apples for diced pears and added a tiny bit of ground ginger, which gave a cozy, slightly spicy twist. I also folded a spoonful of dairy free cream cheese into the apple filling for a tangy, cheesecake-style version. Another time I cut the pastry into strips, twisted them with the apple filling, and baked them as “doughnut sticks” that kids grabbed right away.

How to Serve Vegan Apple Puff Pasty Doughnuts Recipe

Serve these Vegan Apple Puff Pasty Doughnuts warm with a mug of hot coffee, chai, or cocoa. Add a scoop of vegan vanilla ice cream on the side if you want a full dessert plate. They also work as a brunch centerpiece with fresh fruit, yogurt, and granola. Set them out on a cooling rack on the table so everyone can see the flaky layers and grab their favorite one.

How to store

• Store leftover Vegan Apple Puff Pasty Doughnuts in an airtight container at room temperature for up to 1 day.
• Keep them in the fridge for 3 days if you want them to last longer, and let them come to room temp before reheating.
• Freeze unglazed doughnuts on a tray until solid, then move them to a freezer bag for up to 2 months.
• Reheat in a 350°F (175°C) oven or toaster oven for 5 to 8 minutes until warm and crisp again, then glaze and sugar them right before serving.