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3. Lightly cover Danishes with plastic wrap and let rise in a warm place until nice and puffy, not quite double in size, being careful not to disturb Danishes or expose them to any drafts.

4. Preheat the oven to 350°F.

5. Just before baking, brush Danishes lightly with soy milk. Gently make a well in the middle of each pastry, being careful not to deflate dough, and spoon approximately 2 tablespoons Raspberry Pie Filling into indentation. Bake for 20 to 25 minutes or until golden brown and pastry feels firm. Allow to cool for 5 minutes.

6. While Danishes cool, in a small bowl, mix water and agave syrup. Using a pastry brush, gently brush agave wash lightly over Danishes.

7. In a separate small bowl, mix confectioners’ sugar and lemon juice until smooth. When Danishes are completely cool, drizzle with icing. Let icing dry before covering lightly with plastic wrap. Filled and iced Danishes are best eaten the same day, and do not lend themselves to freezing. Store leftovers in the refrigerator.

Apple Strudel

This classic vegan Apple Strudel is made with raisins, nuts, breadcrumbs, and of course, plenty of apples. The flaky phyllo dough encases it all as it bakes to a beautiful golden brown.

Yield:

1 large strudel,

10 slices

Prep time:

30 to 60 minutes

Bake time:

30 to 40 minutes

Serving size:

1 slice

¾ cup fine breadcrumbs or

crushed vanilla cookies

3 large Cortland, Granny Smith,

Empire, Gravenstein, or other

hard crisp apples

½ cup seedless raisins

¼ cup unbleached cane sugar

¼ cup light brown sugar, firmly

packed

⅓ cup chopped walnuts

1 tsp. ground cinnamon

½ tsp. ground nutmeg

8 sheets frozen vegan phyllo

dough, thawed

½ cup nonhydrogenated vegan

margarine, melted and cooled

¼ cup vegan confectioners’ sugar

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.

2. On a lipped baking sheet, spread breadcrumbs in a single layer. Bake for 5 to 10 minutes or until golden brown. Set aside to cool completely.

3. In a large bowl, combine apples, raisins, unbleached cane sugar, light brown sugar, walnuts, ground cinnamon, ground nutmeg, and breadcrumbs. Drain off any liquid that may have collected in the bowl.

4. Place 1 phyllo sheet on the prepared baking sheet, and using a very soft brush or your hand, lightly spread 1 to 1½ tablespoons vegan margarine evenly over top. Add another sheet, and repeat with more vegan margarine. Repeat until all 8 phyllo sheets are stacked.

5. Spoon apple filling on short end of dough, leaving about 2 inches bare on each end. Starting at the edge nearest you, carefully roll strudel to the end, keeping it tight, and tucking in sides as you go along. Place on the prepared baking sheet, and brush with remaining melted vegan margarine.

6. Bake for 30 to 40 minutes or until golden brown and flaky. Cool completely on a wire rack before sprinkling with vegan confectioners’ sugar. Wrap with plastic wrap and store any leftovers in the refrigerator. Double-wrapped in plastic wrap, this Apple Strudel can be frozen for longer storage. Do not add confectioners’ sugar before freezing. Let thaw completely, and sprinkle with confectioners’ sugar before serving.

BATTER UP!

Phyllo dough is made of raw, unleavened dough, rolled in paper-thin sheets. Look for vegan phyllo dough in the freezer section of large supermarkets. Thaw it overnight in the refrigerator, and be sure to keep the phyllo dough covered with a damp cloth while working with it because it dries out very fast.

Apple Turnovers

These traditional bakery turnovers are made with flaky vegan puff pastry dough and apple pie filling and then sprinkled with confectioners’ sugar.

Yield:

12 turnovers

Prep time:

30 minutes

Bake time:

22 to 27 minutes

Serving size:

1 turnover

1 (17.25-oz.) pkg. frozen vegan puff

pastry dough, thawed

2 cups Apple Pie Filling (recipe

found in Chapter 22), or canned

apple pie filling

1 or 2 TB. water, at room

temperature

½ cup sifted vegan confectioners