Ingredients for around 8–10 strawberry pastries:

2 packs of puff pastry (vegan and rectangular)
around 500 g strawberries
1 tablespoon lime juice
2 tablespoons plant-based margarine
around 40 g whole cane sugar
125 g ground and toasted nuts
a little plant-based milk
In addition:
Baking paper
A little whole cane icing sugar

Method:

1. For the puff pastry pockets, place 1 roll of puff pastry on a baking tray lined with baking paper and cut into 6 rectangles.
2. For the filling, wash, hull and quarter the strawberries.
3. Wash the lime, squeeze it and mix the strawberries with the lime juice.
4. Melt the plant-based margarine in a saucepan, add the whole cane sugar and allow to caramelise briefly whilst stirring. Sauté the strawberries briefly whilst stirring.
5. Sprinkle the ground and roasted nuts over the puff pastry rectangles.
6. Spread the strawberry mixture over the pastry sheets, leaving the edges free. Brush these with the plant-based milk.
7. Cut the second pack of puff pastry into sheets of the same size and place them on top of the filled pastry sheets. Using a sharp knife, make several lengthwise cuts in the top layer. Press the edges down firmly and brush with the remaining plant-based milk.
8. Bake the puff pastry parcels in the oven at 180°C for about 15–20 minutes. Leave to cool briefly.
9. If desired, you can sprinkle the puff pastry parcels with a little whole cane sugar before serving.

Product description:

Plant-based margarine is a plant-based product used as a butter substitute in vegan cooking. It consists mainly of oils such as rapeseed, linseed, sunflower or olive oil. Emulsifiers are added to ensure that the oils and water mix, and further industrial processes are then used to give it its flavour and consistency. Both butter and margarine have a high fat content, but not all fats are the same. A distinction is made between saturated fats (found mainly in animal products) and unsaturated fats (found mainly in plant-based products).