Vegan Apple Puff Pasty Doughnuts Recipe

Vegan Apple Puff Pasty Doughnuts Recipe tastes like a cozy apple fritter and a flaky bakery doughnut had a very delicious, cinnamon-sugar covered baby, and it works perfectly for busy home cooks who want a fun treat in under an hour. The whole recipe, from thawing puff pastry to that first bite, takes about 45 minutes if you multitask a little. I tested these on a sleepy Sunday morning in my tiny kitchen while my cat judged me from the counter, so you know they passed a tough panel.

Why Choose This Vegan Apple Puff Pasty Doughnuts Recipe

This recipe gives you crisp, flaky layers on the outside and soft, apple-cinnamon goodness on the inside without any deep-frying drama. You use store-bought puff pastry, so you skip yeast, proofing, and complicated dough steps.

The doughnuts bake in the oven, which keeps things lighter and far less messy than a pot of hot oil. You still get that classic doughnut vibe with a cinnamon-sugar coating and optional glaze, all fully dairy-free and egg-free.

“These vegan apple puff pastry doughnuts taste like bakery treats that magically appear from a freezer box and a sheet pan, not a full morning of work. ★★★★★”

Ingredients You’ll Need

Puff pastry & basic doughnut parts

• 2 sheets vegan puff pastry, thawed but still cold

  • Look for brands that list vegetable oil or vegan butter, not butter.
  • Popular options in the US often include accidentally vegan store brands; always check the label.

• 2–3 tablespoons all-purpose flour, for dusting the work surface

• 2 tablespoons plant milk, for brushing

  • Oat or soy milk works best because they brown nicely.

Apple filling

• 2 medium apples, peeled, cored, and finely diced
  • Choose firm, slightly tart apples like Granny Smith or Honeycrisp.
• 2 tablespoons vegan butter
• 3 tablespoons brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• Pinch of salt

Cinnamon sugar coating

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Optional vanilla glaze

• 1 cup powdered sugar, sifted
• 2–3 tablespoons plant milk
• 1 teaspoon vanilla extract
• Small pinch of salt

Pantry shortcuts & substitutions

• Use canned apple pie filling if you feel short on time; just chop it smaller and warm it briefly so it thickens.
• Swap brown sugar with coconut sugar if you prefer a deeper caramel flavor.
• Use gluten-free puff pastry if you find a vegan version and keep the rest of the ingredients naturally gluten-free.
• Replace nutmeg with pumpkin pie spice if that already sits in your pantry.

Equipment list

• Baking sheet
• Parchment paper or silicone baking mat
• Rolling pin
• Small skillet or saucepan
• Mixing bowls
• Pastry brush
• Sharp knife or round biscuit cutter
• Small spoon for filling
• Cooling rack

Tips & Tricks

• Keep puff pastry cold so it puffs nicely; pop it in the fridge for 5–10 minutes if it softens too much.
• Dice the apples small so they cook quickly and sit neatly inside the doughnuts.
• Cook the apple filling until it looks thick and jammy so it does not leak out in the oven.
• Seal the edges firmly with your fingers and then crimp with a fork if you want extra insurance.
• Space the doughnuts on the baking sheet so hot air can circulate and puff the layers.
• Brush with plant milk right before baking to help the tops brown and shine.
• Coat the doughnuts in cinnamon sugar while still warm so the sugar sticks beautifully.
• Drizzle glaze after the cinnamon sugar layer if you want a bakery-style double finish.

How to Make Vegan Apple Puff Pasty Doughnuts Recipe

Step 1: Prepare the apple filling

Add vegan butter to a small skillet and melt it over medium heat. Stir in the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook and stir for 5–7 minutes until the apples soften and release some juices.

Sprinkle the cornstarch over the apples and stir well. Cook 1–2 more minutes until the mixture thickens and looks glossy and jammy. Take the pan off the heat and let the filling cool to room temperature while you prepare the puff pastry.

Step 2: Prep the puff pastry

Line a baking sheet with parchment paper or a silicone baking mat. Lightly flour your work surface and place one sheet of puff pastry on it. Roll the pastry gently to smooth the seams and even out the thickness, but keep it roughly the same size.

Use a round cutter or a knife to cut circles or squares, about 3 inches wide. Transfer half of the cut pieces to the prepared baking sheet. These pieces will serve as the bottoms of the doughnuts.

Step 3: Fill and seal the doughnuts

Spoon a small mound of cooled apple filling into the center of each bottom piece. Leave a border around the edges so you can seal them. Brush the border lightly with plant milk.

Place a second piece of puff pastry on top of each filled bottom. Press the edges together firmly with your fingers to seal. Optionally crimp the edges with a fork for a tighter seal and a cute pattern.

Step 4: Chill and preheat

Place the filled doughnuts in the fridge for 10–15 minutes so the pastry firms up again. During this time, heat your oven to 400°F (200°C). Chilling helps the pastry puff higher and hold its shape.

Step 5: Bake until golden

Brush the tops of the chilled doughnuts with a little plant milk. Place the baking sheet on the middle rack of the oven. Bake for 15–20 minutes until the doughnuts puff up and turn deep golden brown.

Check near the end of the baking time so they do not overbrown. Take the tray out and let the doughnuts cool on the sheet for 5 minutes. Transfer them to a cooling rack so the bottoms stay crisp.

Step 6: Coat in cinnamon sugar

Mix the granulated sugar and cinnamon in a shallow bowl. While the doughnuts still feel warm but not scorching, lightly brush them with a bit more plant milk or melted vegan butter. Roll or sprinkle the doughnuts in the cinnamon sugar until fully coated.

Set them back on the rack so the sugar sets. If you want extra crunch, sprinkle a little more cinnamon sugar over the tops.

Step 7: Add optional vanilla glaze

Whisk powdered sugar, plant milk, vanilla, and a pinch of salt in a small bowl until smooth and pourable. Adjust with a few drops more plant milk if it looks too thick, or more powdered sugar if it looks too thin. Drizzle the glaze over the cooled, sugar-coated doughnuts in zigzags or little puddles.

Let the glaze set for about 10–15 minutes. Serve the doughnuts slightly warm or at room temperature.

What to Serve with it?

These vegan apple puff pastry doughnuts pair beautifully with hot coffee, chai, or a big mug of cocoa on a chilly morning. Kids love them with cold oat milk or warm apple cider. You can serve them on a brunch board with fresh berries, sliced oranges, and a bowl of vegan yogurt.

They also work as a dessert after a simple veggie-heavy dinner, especially something like roasted sweet potatoes or a cozy lentil stew. If you host a brunch, stack them on a cake stand and tuck apple slices and cinnamon sticks around the base for a cute display.

Storage Options

• Store leftover doughnuts in an airtight container at room temperature for up to 1 day.
• Keep them in the fridge for 3 days if you want to stretch the shelf life; reheat before serving for best texture.
• Freeze unglazed doughnuts on a baking sheet until solid, then move them to a freezer bag and keep them up to 2 months.
• Reheat in a 325°F (165°C) oven or toaster oven for 8–10 minutes until warm and crisp again, then add cinnamon sugar or glaze after reheating.

Vegan Apple Puff Pastry Doughnuts Recipe

Vegan Apple Puff Pastry Doughnuts are flaky, oven-baked treats filled with cinnamon-apple goodness, coated in cinnamon sugar, and optionally finished with a vanilla glaze—perfect for a cozy breakfast or dessert in under an hour.

Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 sheets vegan puff pastry, thawed but still cold
• 2-3 tablespoons all-purpose flour, for dusting the work surface
• 2 tablespoons plant milk, for brushing

• 2 medium apples, peeled, cored, and finely diced
• 2 tablespoons vegan butter
• 3 tablespoons brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 1 pinch salt

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

• 1 cup powdered sugar, sifted
• 2-3 tablespoons plant milk
• 1 teaspoon vanilla extract
• 1 pinch salt

Method

 

1. Add vegan butter to a small skillet and melt it over medium heat.
2. Stir in the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt.
3. Cook and stir for 5–7 minutes until the apples soften and release some juices.
4. Sprinkle the cornstarch over the apples and stir well, then cook for 1–2 more minutes until the mixture thickens and looks glossy and jammy.
5. Remove the pan from the heat and let the filling cool to room temperature while you prepare the puff pastry.

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Lightly flour your work surface and place one sheet of puff pastry on it.
3. Roll the pastry gently to smooth the seams and even out the thickness, keeping it roughly the same size.
4. Use a round cutter or a knife to cut circles or squares about 3 inches wide.
5. Transfer half of the cut pieces to the prepared baking sheet; these will be the bottoms of the doughnuts.

1. Spoon a small mound of cooled apple filling into the center of each bottom piece, leaving a border around the edges.
2. Brush the border lightly with plant milk.
3. Place a second piece of puff pastry on top of each filled bottom.
4. Press the edges together firmly with your fingers to seal, then optionally crimp the edges with a fork for a tighter seal.

1. Place the filled doughnuts in the fridge for 10–15 minutes so the pastry firms up again.
2. While they chill, preheat your oven to 400°F (200°C).

1. Brush the tops of the chilled doughnuts with a little plant milk.
2. Place the baking sheet on the middle rack of the oven and bake for 15–20 minutes until the doughnuts puff up and turn deep golden brown.
3. Check near the end of the baking time so they do not overbrown.
4. Remove the tray from the oven and let the doughnuts cool on the sheet for 5 minutes, then transfer them to a cooling rack so the bottoms stay crisp.

1. Mix the granulated sugar and ground cinnamon in a shallow bowl.
2. While the doughnuts are still warm but not too hot to handle, lightly brush them with a bit more plant milk or melted vegan butter.
3. Roll or sprinkle the doughnuts in the cinnamon sugar until fully coated, then set them back on the rack so the sugar sets.

1. Whisk the powdered sugar, plant milk, vanilla, and a pinch of salt in a small bowl until smooth and pourable.
2. Adjust the consistency with a few drops more plant milk if too thick, or more powdered sugar if too thin.
3. Drizzle the glaze over the cooled, sugar-coated doughnuts in zigzags or small puddles.
4. Let the glaze set for about 10–15 minutes before serving.

Notes

Nutrition Information
Approximate per 1 doughnut (1 of 8, with cinnamon sugar, without glaze): 260 calories; fat 16 g; saturated fat 4 g; carbohydrates 28 g; fiber 2 g; sugars 10 g; protein 3 g; sodium 220 mg. Adding glaze will increase sugar and calories. Values are estimates and will vary based on brands, exact puff pastry used, and portion size.