Strawberry & Blackberry Mini Pastries

Strawberry & Blackberry Mini Pastries

We've teamed up with @thehealthynoms to make these breakfast puff pastries: strawberry & blackberry with lemon cream filling and peach with maple-bourbon & brown sugar cream filling. Perfect served with a cuppa!


  • 2 sheets puff pastry (each sheet cut into 9 squares)
  • 1 cup vegan cream cheese (or make your own!)
  • 2 tbsp brown sugar
  • 1 tbsp maple-bourbon reduction
  • 1/4 tsp vanilla extract
  • 1 ripe peach
  • 2 tbsp sugar (granulated, coconut, agave syrup, whatever your heart desires)
  • 1.5 tsp lemon zest
  • 1 tsp lemon juice
  • Assorted fruit


  1. Combine 1/2 cup cream cheese, brown sugar, vanilla extract, and maple-bourbon reduction. Drop dollops of mixture onto the centre of half of your puff pastry squares.
  2. Bake at 190°C for 12-16 minutes.
  3. Combine 1/2 cup cream cheese, sugar/sweetener of your choice, zest & lemon juice. Fill the other half of your puff pastries squares and top with whatever fruit you'd prefer! Bake at 200°C for 12-16 minutes. 

To make maple-bourbon reduction:

Combine 1 cup and 1/2 cup real maple syrup in small sauce pan. Bring mixture to a small boil and reduce to medium heat. Continue to simmer for approximately 8-10 mins, stirring frequently. 

To make homemade tofu cream cheese:

Combine in food processor:

  • one package of drained, firm tofu
  • 1/4-1/2 cup sweetener (granulated sugar, brown sugar, unrefined coconut sugar, etc)
  • 1/4 tsp vanilla
  • 1/4 tsp salt
  • 2 tsp lemon juice. 

Process together and add unsweetened almond or soya milk if mixture is too thick for your preference. 

Want to check out more recipes? Click here for chamomile cake or earl grey cashew ice cream.

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