Vegan Apple Puff Pasty Doughnuts Recipe tastes like a cross between a flaky bakery cronut and warm apple pie, with crisp edges and a soft, custardy middle. It suits busy home cooks who want a cozy vegan dessert in about 45 minutes from freezer to plate. I tested these during a late-night snack attack and ended up eating “just one more” three separate times.
Why You Should Try This Vegan Apple Puff Pasty Doughnuts Recipe
These vegan apple puff pastry doughnuts feel fancy but stay wildly simple, thanks to store-bought puff pastry and a quick skillet apple filling. You get caramelized apples, cinnamon sugar, and buttery layers without dairy, eggs, or deep-frying.
They also work for brunch, dessert, or a sweet afternoon coffee break. Kids love the doughnut shape, and adults appreciate that you baked them instead of frying a pot of oil.
“These vegan apple puff pastry doughnuts taste like a bakery treat that accidentally wandered into your kitchen and decided to stay forever.” ★★★★★
Ingredients You’ll Need
Puff pastry & doughnut base
- 2 sheets vegan puff pastry, thawed but still cold
- Look for brands labeled “made with vegetable oil” or “plant-based” in the freezer section.
- Many store brands use margarine instead of butter, which usually works perfectly.
- 2–3 tablespoons plant milk (oat, soy, or almond) for brushing
- 2–3 tablespoons granulated sugar for sprinkling on the pastry rings
Apple filling
- 2 medium apples, peeled, cored, and diced small
- Use firm, tart-sweet apples like Honeycrisp, Pink Lady, or Granny Smith.
- 1 tablespoon vegan butter or neutral oil
- 2–3 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional, strong flavor)
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 1–2 teaspoons lemon juice, to brighten the flavor
Cinnamon sugar coating
- 1/3 cup granulated sugar
- 1–1 1/2 teaspoons ground cinnamon
- Small pinch of salt
- 2–3 tablespoons melted vegan butter or neutral oil, for brushing the baked doughnuts
Optional toppings & fillings
- Powdered sugar, for dusting
- Simple glaze: 1/2 cup powdered sugar + 1–2 tablespoons plant milk + tiny pinch of cinnamon
- Extra sautéed apples for spooning on top
- A scoop of dairy-free vanilla ice cream for serving warm doughnuts
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin
- 3–3.5 inch round cutter (or an upside-down glass)
- 1–1.5 inch round cutter (or bottle cap / small cookie cutter)
- Medium skillet
- Small mixing bowls
- Pastry brush or clean fingers for brushing
- Cooling rack
Tips & Tricks
- Thaw puff pastry in the fridge, not on the counter, so it stays cold and puffs properly.
- Work with one sheet at a time and keep the other in the fridge so it does not soften too much.
- Dice apples small so they cook quickly and sit neatly inside the doughnut rings.
- Taste the apple filling and adjust sugar or lemon juice to match your apple variety.
- Cut straight down with your cutters and avoid twisting, so the layers rise tall and flaky.
- Chill the shaped doughnuts in the fridge for 10–15 minutes before baking for maximum puff.
- Space doughnuts well on the tray so hot air can circulate and crisp the edges.
- Brush with plant milk lightly; too much liquid can weigh down the layers.
- Coat the doughnuts in cinnamon sugar while they still feel warm so the sugar sticks.
- Use the small inner cut-out circles and bake them as “doughnut holes” so nothing goes to waste.
How to Make Vegan Apple Puff Pasty Doughnuts Recipe
Step 1: Cook the apple filling
Heat 1 tablespoon vegan butter or oil in a medium skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt. Stir and cook 6–8 minutes until the apples soften and the juices thicken into a glossy syrup.
Turn the heat to low, stir in vanilla and lemon juice, and cook 1 more minute. Taste and adjust sweetness or acidity. Set the filling aside to cool while you shape the puff pastry.
Step 2: Prep the puff pastry doughnut rings
Line a baking sheet with parchment paper or a silicone mat. Lightly flour your work surface and place one sheet of puff pastry on it. Gently roll it just enough to smooth the seams and even the thickness.
Use the large round cutter to cut as many circles as possible. Use the smaller cutter to punch out the centers and create doughnut rings. Transfer the rings and the small centers to the prepared baking sheet, then repeat with the second sheet of pastry.
Step 3: Fill and stack the doughnuts
Preheat your oven to 400°F (200°C). Take half of the doughnut rings and place them on the baking sheet as the bottom layer. Spoon a small mound of cooled apple filling around each ring, staying inside the doughnut shape and not overfilling.
Brush the edges of each bottom ring lightly with plant milk. Place a second ring on top of each filled ring and press gently around the edges so they seal. Brush the tops with more plant milk and sprinkle with granulated sugar.
Step 4: Chill and bake
Place the tray in the fridge for 10–15 minutes so the pastry firms up again. Slide the chilled tray into the hot oven. Bake 16–20 minutes until the doughnuts puff tall and turn deep golden brown.
Rotate the tray halfway through baking so they brown evenly. Add the small “doughnut holes” to the tray for the last 8–10 minutes so they bake through but do not burn. Move the baked doughnuts to a cooling rack and let them sit 5–10 minutes.
Step 5: Coat in cinnamon sugar and finish
Mix granulated sugar, cinnamon, and a pinch of salt in a shallow bowl. Brush the warm doughnuts lightly with melted vegan butter or oil. Roll each doughnut in the cinnamon sugar until fully coated.
Drizzle with simple glaze or dust with powdered sugar if you want extra sweetness. Serve warm with extra sautéed apples or a scoop of dairy-free ice cream. Try not to eat them all while you “taste test” for quality control.
What to Serve with Vegan Apple Puff Pasty Doughnuts Recipe
These vegan apple puff pastry doughnuts pair beautifully with hot coffee, chai, or a big mug of cocoa. Kids enjoy them with cold oat milk or warm apple cider. You can plate them with fresh fruit, like orange slices or berries, to balance the richness.
Serve them on a brunch board with vegan yogurt, granola, and fresh fruit for a cozy weekend spread. They also work as a dessert after a simple veggie pasta or soup dinner.
Storage Options
- Store leftover doughnuts in an airtight container at room temperature for up to 1 day.
- Keep them in the fridge for 3–4 days if you want them to last longer.
- Freeze cooled doughnuts on a tray, 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 6–10 minutes until warm and crisp again.
- Avoid microwaving if possible, since it can make the puff pastry chewy instead of flaky.
Vegan Apple Puff Pastry Doughnuts Recipe
Ingredients
Instructions
- Heat the vegan butter or oil in a medium skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, cloves if using, and a pinch of salt.
- Stir and cook for 6–8 minutes, until the apples soften and the juices thicken into a glossy syrup.
- Reduce the heat to low, stir in the vanilla and lemon juice, and cook for 1 more minute. Taste and adjust sweetness or acidity as needed, then set the filling aside to cool slightly.
- 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.
- Gently roll the pastry just enough to smooth the seams and even out the thickness.
- Use a 3–3.5 inch round cutter (or an upside-down glass) to cut as many circles as possible. Use a 1–1.5 inch cutter (or bottle cap / small cookie cutter) to punch out centers and create doughnut rings.
- Transfer the doughnut rings and the small center “holes” to the prepared baking sheet, then repeat with the second sheet of puff pastry.
- Preheat the oven to 400°F (200°C).
- Take half of the doughnut rings and place them on the baking sheet as the bottom layer.
- Spoon a small mound of cooled apple filling around each ring, staying inside the doughnut shape and being careful not to overfill.
- Brush the edges of each bottom ring lightly with plant milk. Place a second ring on top of each filled ring and press gently around the edges to help them seal.
- Brush the tops with more plant milk and sprinkle with granulated sugar.
- Place the tray in the fridge for 10–15 minutes so the pastry firms up again.
- Slide the chilled tray into the hot oven and bake for 16–20 minutes, until the doughnuts puff tall and turn deep golden brown, rotating the tray halfway through for even browning.
- Add the small doughnut holes to the tray for the last 8–10 minutes so they bake through without burning.
- Transfer the baked doughnuts to a cooling rack and let them rest for 5–10 minutes.
- In a shallow bowl, mix the granulated sugar, cinnamon, and a pinch of salt for the coating.
- Brush the warm doughnuts lightly with melted vegan butter or oil.
- Roll each doughnut in the cinnamon sugar until fully coated.
- If desired, whisk together powdered sugar, plant milk, and a tiny pinch of cinnamon to make a simple glaze, then drizzle over the doughnuts or dust them with powdered sugar.
- Serve warm, optionally topped with extra sautéed apples or a scoop of dairy-free vanilla ice cream.
Notes
Approximate per 1 doughnut (1 of 8): 290–330 calories; fat 17–20 g; saturated fat 5–7 g; carbohydrates 34–38 g; fiber 2–3 g; sugars 13–17 g; protein 3–4 g; sodium 200–260 mg. Values will vary based on puff pastry brand, exact sugar amounts, optional toppings, and portion size.