Make these simple Vegan Puff Pastry Easter Nests for Spring / Easter. Flakey puff pastry filled with vegan Nutella, topped with a swirl of chocolate cream and vegan mini eggs. Vegan, dairy-free, gluten-free option, ready in minutes and easy to make!
Make sure to check out my Vegan Carrot Cake , Vegan Mini Lemon Tarts and Vegan Easter Bunny Pastries.
If you’re after a quick and easy Easter bake to make with your kids, or for a super fun baking session with friends / by yourself, this is the recipe for you. There are just so many reasons to love these easy puff pastry easter swirls. Being so quick means you can make them any time, even first thing in the morning for breakfast or brunch. You can even make them in advance, the night before and decorate them with whatever you fancy. Why not go all out, and make them for Easter morning, before tucking into you chocolate easter eggs – haha!
Why you’ll love these Vegan Puff Pastry Easter Nests
- They’re Vegan : I used a vegan puff pastry from JusRoll, along with vegan friendly Nutella spread by Natures Store. If you are unable to find vegan Nutella where you are based, you can make you own!!! I have the BEST Homemade Vegan Nutella in my award-winning book -The Little Book of Vegan Bakes’. Get your copy here.
- No special tools required : Unlike some pastry recipes, this recipe used store bought pastry which makes it ridiculously easy. You also don’t need any specialist tools in order to make these gorgeous treats.
- The cream adds flavour and texture : The addition of the cream is absolutely scrumptious. It melts in your mouth and adds even more delicious chocolate flavour to the dessert.
- Easily made gluten-free : Did you know you can get vegan AND gluten-free puff pastry! I use JusRoll Gluten-free Vegan Puff Pastry which works a dream! I also used it for my Vegan Strawberry Danish recipe and Puff Pastry Flowers.
- The texture: The pastry is super flakey and crisp, while the ‘Nutella’ filling is soft and creamy, the perfect combination!
- Mini eggs : I am a sucker for mini eggs. I used vegan mini eggs to top of the pastries, and how cute do they look. A really simple treat for easter, which everyone can get involved with making.
- The flavour : You can’t beat pastry with ‘Nutella’. The sweet and nutty flavour pairs beautifully with the buttery pastry. It makes it even more delicious with the rich chocolate cream on top.
- They stay crisp : The thing i love most about puff pastry is that it stays crisp! The dairy-free glaze and the light scattering of sugar helps with the browning and also with the crispness.
Ingredients you need:
Puff pastry : I use Jus-Rol Gluten-free Puff Pastry. This pastry is the BEST! It’s light and flakey, you wouldn’t be able to tell if vegan, let alone gluten-free as well! I highly recommend. I pick it up in Sainsbury’s or ASDA.
Vegan Nutella : I use Natures Store Cocoa and Hazelnut Spread, which is the best Nutella alternative ive tried. I pick it up from Tesco.
Dairy-free milk : You can use any dairy-free milk for the glaze, including almond, oat, soya or cashew.
Sugar : The sugar is sprinkled over the milk and helps with the browning of the pastry and crispiness. You can use fine white caster sugar or granulated sugar.
Vegan whipping cream : You want to use a good quality whipping / double cream which holds its shape. My favourite is the ‘The Coconut Collaborative Double Cream.
Cocoa powder : Add cocoa powder to the cream to make a chocolate cream, perfect on top of the swirls.
Vegan mini eggs : My favourite vegan mini eggs are Doisy and Dam ‘Good Eggs’. You can pick them up in most uk supermarkets such as Morrisons, Tesco and Asda around Easter time and online.
How to make Vegan Puff Pastry Easter Nests
You will only need a few ingredients, a handful of tools and a spare 30 minutes to make these delicious chocolaty, flakey and best of all DELICIOUS swirls! Find the full written recipe and method in the recipe card at the bottom of the page.
- Prepare the pastry
Allow the pastry to come to room temperature for 5 minutes before rolling out, this will make it easier to work with. Roll out the pastry to flatten any lumps or bumps. Spread vegan nutella over half of the pastry sheet and fold the other half on top. Cut strips of the pastry and twist / swirl to create spiral shapes. Place on a grease proof paper lined tray.
- Bake
Brush some dairy-free milk over the swirls and sprinkle over some sugar. Bake for 10-12 minutes or until puffed up and golden in colour.
- Cream
Whip up some dairy-free cream along with some cocoa powder, transfer into a piping bag and pipe a swirl on top of each pastry. Finish with some vegan mini eggs and a sprinkle of icing sugar for decoration.
Puff pastry Easter Nests – Tips & Tricks
- Make sure to check your ingredients are vegan : It’s always worth triple checking your pastry to avoid picking up a non-vegan product. Same goes with the ‘Nutella’, make sure its a vegan friendly cocoa Hazelnut spread!
- Work quickly: Puff pastry does tend to thaw and soften quite quickly. You’ll get a better rise from pastry that stays cold.
- Give them space : The pastries will puff up in the oven, so make sure you give them enough space.
- Make sure the swirls are cool before adding on the cream. If you pipe it on while the swirls are hot, or even slightly warm, it will melt.
- Don’t skip the sugar coating: The crisp and crunchy sugar on top adds sweetness, a delicious crunch and also helps to colour the pastry golden!
- Chill them: Chilling the puff pastry twists in the freezer for 10 minutes before baking, helps them to keep their shape better.
- Store: To keep them fresh, make sure to store them in a sealed container in the fridge and enjoy within 2 days of making. After a few days, the pastry will loose it’s crispness.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Vegan Puff Pastry Easter Swirls – Flakey puff pastry Vegan Nutella, topped with chocolate cream and mini eggs. Great for Easter Baking.
Ingredients
Ingredients
- 1 sheet of vegan friendly puff pastry
- 1 jar of Vegan Nutella
- 15ml of dairy-free milk
- 2 tablespoons of caster / granulated sugar
- 220ml of dairy-free cream
- 2 tablespoons of cocoa powder
- Vegan Mini eggs
Instructions
Method
- Preheat oven to 200°C fan and line 2 large baking trays with grease proof paper.
- Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
- Spread 3 – 4 tablespoons of vegan Nutella spread over one half of the pastry sheet, leaving the other half plain.
- Lift up the plain pastry, and fold over, on top of the Nutella to create a parcel.
- Using a sharp knife or pizza roller, cut the pastry into strips (as wide as you’d like them).
- Twist the strips then roll into spirals (watch the tutorial here).
- Place on the baking tray, spread 3 inches apart (as they will spread / puff up).
- Brush the tops and sides of each swirl with some dairy-free milk, and sprinkle over some sugar. This will help get a gorgeous golden colour to the pastry, along with making them extra flakey.
- Place into the middle of the oven and bake for 10 – 12 minutes or until the pastry is golden in colour.
- Once fully baked, remove the tray from the oven and allow to cool. They can be served as they are or decorated for easter.
Cream and mini eggs
- In a stand mixer fitted with balloon whisk attachment, add in the dairy-free cream and whip up into soft peaks. You can also do this with an electric hand held whisk. Add in the cocoa and whip until thick and creamy. Transfer the chocolate cream into a piping bag fitted with a star tip nozzle.
- Pipe a swirl of the cream on top of each pastry.
- Place 3 vegan mini eggs into the middle of the cream to look like little nests.
- Serve with a dusting of icing sugar and enjoy.
Notes
To store: Store the pastry swirls in a sealed container in the fridge, allow to come to room temperature before enjoying. Best served day of making. Best eaten 2 days of making.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
I’ve never done a milk wash before and I’m not vegan so I don’t mind other substitutes…can I use an egg wash or should I just brush it with regular milk?
Made these for a vegan coworker and she said “There’s no way these are vegan!” I had to show her the recipe so she’d believe me. Super easy to make and so delicious – even to non-vegans.
Author
awww thank you so much!!! So happy you all enjoyed! xx
Perfect dessert for Easter. Light and not too much after a big dinner. These vegan mini eggs are the absolute best 👌 I had to use biscoff for the middle because I couldn’t find a suitable chocolate spread for my milk and nut allergic daughter and they turned out well