Apricot Pistachio Danish Puff & Vegan Pastry Cream

This was my favourite childhood breakfast and I finally made a vegan version. It’s sweet and juicy, a bit crunchy and so simple.

2 cups almond milk
3 tablespoons corn starch
3 tablespoons sugar
1 teaspoon vanilla extract or seeds
1/4 cup coconut milk
1 tablespoon lemon juice
1 teaspoon turmeric
200 g frozen or fresh puff pastry
small can of canned apricots
1 tbs melted margarine
1 tbs crushed pistachios

View the full recipe at Dear Kitchen →