Vegan Apple Puff Pasty Doughnuts Recipe meets that perfect weekend brunch craving without drama or dairy. I love these because the flaky layers feel fancy, but the steps stay easy and repeatable. You can fry them for that classic doughnut vibe or bake them when you want less oil. I’ll walk you through my method, share the tricks I lean on, and keep this fun and doable.
Homemade Vegan Apple Puff Pasty Doughnuts Recipe
You get bakery-level flaky layers with simple store-bought vegan puff pastry. I build a quick apple-cinnamon filling that tastes like warm pie, then I seal it inside tiny pillows of pastry. The combo hits that sweet spot of crisp edges and jammy apples. You can finish them with cinnamon sugar or a maple glaze, depending on your mood.
I first made these after a fall apple haul, and I never looked back. My friends request them for brunch, and I never argue with applause fueled by pastry. I use freezer puff pastry so I can whip these up without fuss. You can scale the batch easily and still keep great texture.
Ingredients You’ll Need
You can find everything at a regular grocery store. Check the puff pastry label for dairy-free ingredients, since some brands use butter. I included both a cinnamon sugar finish and a maple glaze so you can choose your path.
Apple filling
- 2 medium apples, peeled and diced small (about 2 cups; Granny Smith or Honeycrisp work great)
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon vegan butter or refined coconut oil
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Doughnuts
- 2 sheets vegan puff pastry, thawed in the fridge (about 14–16 ounces total)
- 2–3 tablespoons plant milk for brushing (oat, almond, or soy)
- Neutral oil for frying, if frying (enough for 1½–2 inches in a heavy pot)
- Or use a baking sheet and parchment, if baking
Finishing (choose one or mix it up)
- Cinnamon sugar: 1/2 cup granulated sugar + 1½ teaspoons cinnamon
- Maple glaze: 1 cup powdered sugar + 2–3 tablespoons plant milk + 1 tablespoon maple syrup + 1/2 teaspoon vanilla + tiny pinch of salt
How to Make Vegan Apple Puff Pasty Doughnuts
I keep the steps simple and repetitive, which helps the batch come together smoothly. You can fry, bake, or air fry. Pick the method that fits your kitchen and your vibe.
- Cook the apple filling
- Melt vegan butter in a small skillet over medium heat. Add diced apples, both sugars, cinnamon, nutmeg, lemon juice, and salt.
- Cook and stir until the apples soften, about 4–6 minutes. Stir in the cornstarch slurry and cook until thick and glossy, 1–2 minutes more.
- Turn off the heat, stir in vanilla, and spread the mixture on a plate to cool. Chill in the fridge for 10–15 minutes to speed it up.
- Cut and assemble the doughnuts
- Lightly flour your counter and unfold one sheet of puff pastry. Roll gently to smooth the seams and even the thickness.
- Cut out 3-inch rounds with a cutter or a glass. Gather scraps, stack them, and roll again once to cut more rounds.
- Place half the rounds on a parchment-lined tray. Add 1 teaspoon cooled apple filling to the center of each.
- Brush edges with plant milk. Top with another round, press to seal, and crimp with a fork. Snip a tiny vent on top with scissors.
- Chill the assembled doughnuts for 10 minutes to firm up the layers.
- Cook them your way
- Fry: Heat oil to 350°F in a heavy pot. Fry 2–3 doughnuts at a time for 1½–2 minutes per side until deep golden and puffed. Drain on a rack.
- Bake: Preheat the oven to 400°F. Brush the tops lightly with plant milk and bake on parchment for 15–18 minutes until puffed and golden.
- Air fry: Preheat to 360°F. Add doughnuts in a single layer, brush tops lightly with plant milk, and air fry for 9–11 minutes until golden.
- Finish with flavor
- Cinnamon sugar: Toss warm doughnuts in the cinnamon sugar to coat evenly.
- Maple glaze: Whisk glaze ingredients until smooth and dip warm doughnuts. Let the glaze set for a few minutes on a rack.
- Optional extra: Grate a little lemon zest over the glazed tops for brightness.
Yield: About 12–14 small doughnuts, depending on your cutter. Total time: about 45 minutes, including chilling.
Substitutions & Variations
You can swap ingredients based on your pantry and change the finish to fit the occasion. I keep the base consistent so the pastry still puffs and stays crisp. Use these ideas as a launch pad for your own spin.
- Use pear instead of apple and add a pinch of cardamom for a cozy twist.
- Swap brown sugar with coconut sugar for a deeper caramel note.
- Add chopped raisins or dried cranberries to the filling for little pops of sweetness.
- Make ring-style doughnuts: Stack two plain pastry rounds, cut a 1-inch hole in the center, and fry or bake. Toss in cinnamon sugar and serve with the apple compote on the side for dipping.
- Go apple-butter easy mode: Skip the cooked filling and use thick apple butter. Spoon 1 teaspoon in the center, seal, and chill before cooking.
- Add a caramel drizzle: Warm 2–3 tablespoons store-bought vegan caramel and zigzag over glazed doughnuts.
Expert Baking Tips
I treat puff pastry like a teenager with mood swings: give it space, keep it cool, and it rewards your patience. These tiny habits make a big texture difference. You’ll get taller layers, cleaner seals, and that audible crackle.
- Work with one sheet at a time and stash the other in the fridge. The layers stay cold and puff higher.
- Use a sharp cutter and press straight down. Twisting seals the edges and limits lift.
- Keep the filling small and centered. You protect the seams and prevent leaks.
- Fry in batches and recheck the oil temp between rounds. Hot oil keeps the pastry crisp, not greasy.
- Bake on the top rack for deeper color. The top rack runs hotter and browns the pastry better.
What to Serve with Vegan Apple Puff Pasty Doughnuts
I serve these warm with coffee or tea and call it a perfect morning. The cinnamon sugar version loves a strong brew, and the maple glaze plays well with oat lattes. For brunch boards, I add fresh fruit and salty snacks to balance the sweetness. Everyone grabs a doughnut first and thanks you later.
Try these pairings:
- Hot coffee, oat milk latte, or chai tea
- Crisp apple slices and salted roasted nuts
- Dairy-free yogurt with granola
- A savory tofu scramble or breakfast sausage for contrast
Make-Ahead and Storage
These vegan puff pastry doughnuts handle a little prep like champs, so you can save time and still serve them warm and fresh.
Make-Ahead: Assemble the filled doughnuts and freeze them in a single layer until firm, then store them in a freezer bag for up to 1 month. Cook them straight from frozen and add 2–3 extra minutes to the bake, air fry, or fry time. You can also make the apple filling up to 3 days ahead and keep it in the fridge.
To Refrigerate: Store cooled doughnuts in an airtight container for up to 2 days. Re-crisp them before serving to wake up the layers.
Freezing: Freeze cooked, unglazed doughnuts for up to 1 month. Thaw at room temperature for 30 minutes, then reheat to bring back the crunch.
To Reheat: Warm in a 350°F oven or air fryer for 4–6 minutes until crisp and heated through. Skip the microwave for the best texture, but if you must, use 15–20 second bursts and finish with a quick toast in the oven.
Vegan Apple Puff Pastry Doughnuts Recipe
Ingredients
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, melt vegan butter. Add diced apples, brown sugar, cinnamon, and lemon juice. Cook, stirring occasionally, for 5-7 minutes until the apples are soft. Remove from heat and let cool.
- On a floured surface, roll out the puff pastry sheet slightly and cut out 6 large circles using a cookie cutter or glass.
- Place a heaping spoonful of the cooked apple mixture on half of the pastry circles. Top with the remaining circles and press the edges with a fork to seal.
- Use a small cutter to create a hole in the center of each doughnut.
- Place the doughnuts on the prepared baking sheet. Bake for 15-18 minutes until golden and puffed.
- Allow to cool slightly, then dust with powdered sugar if desired. Serve warm.