Vegan Apple Puff Pasty Doughnuts Recipe

Vegan Apple Puff Pasty Doughnuts Recipe tastes like a cross between a bakery fritter and a flaky apple turnover, with crisp layers on the outside and gooey cinnamon apples inside. It suits weekend bakers, plant based eaters, and anyone who wants a cozy dessert in about 45 minutes of active time. I tested this on a rainy Sunday in my tiny kitchen while my cat judged my powdered sugar skills from the counter.

Why Make This Vegan Apple Puff Pasty Doughnuts Recipe at Home

You get that classic doughnut shop flavor with flaky puff pastry layers that feel fancy but stay easy. The apples stay soft and saucy, the cinnamon hits warm and cozy, and the puff pastry fries up super crisp. You control the sweetness, the oil, and the spices, so every batch fits your taste.

You also skip the long yeast rise and complicated dough. Store bought vegan puff pastry turns this into a very doable project, even on a weeknight. Kids, roommates, and neighbors usually appear in the kitchen as soon as the cinnamon sugar smell hits the hallway.

These Vegan Apple Puff Pasty Doughnuts taste like apple pie met a flaky cronut and decided to move into my kitchen permanently ★★★★★

Ingredients You Need

Puff pastry and doughnut base

• 2 sheets vegan puff pastry, thawed but still cold
  • Look for brands that list vegetable oil or vegan butter, not butter.
  • Many grocery store house brands use vegetable fat and stay accidentally vegan.
• All purpose flour, for dusting the counter
• 2 to 3 tablespoons plant milk, for brushing and sealing
  • Oat or soy milk works best because they brown nicely.

Apple filling

• 2 medium apples, peeled, cored, and diced small
  • Use firm, tart apples like Granny Smith or Honeycrisp for better texture.
• 2 tablespoons vegan butter or refined coconut oil
• 3 tablespoons brown sugar, packed
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch salt
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 2 teaspoons cold water

Sugar coating and glaze

• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons plant milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice or apple cider vinegar
• 1/2 cup granulated sugar, for rolling
• 1 teaspoon ground cinnamon, for rolling

Oil for frying

• Neutral oil with high smoke point, enough to fill a pot 2 to 3 inches deep
  • Canola, sunflower, or peanut oil work well.

Equipment

• Medium skillet for the apple filling
• Heavy pot or Dutch oven for frying
• Slotted spoon or spider strainer
• Rolling pin
• 2 round cutters
  • One large cutter about 3 inches
  • One small cutter about 1 inch for the center
• Parchment lined baking sheet
• Cooling rack
• Small bowl and whisk for glaze
• Instant read thermometer, very helpful for oil temperature

Tips & Mistakes

• Use cold puff pastry so the layers puff nicely and stay flaky.
• Do not let the apple filling stay watery, or it will leak and cause splattering in the oil.
• Seal the pastry edges firmly with plant milk so the filling stays inside.
• Cut the center holes cleanly so the doughnuts cook evenly and the oil reaches the middle.
• Keep the oil between 350 and 365 degrees Fahrenheit to avoid greasy or burnt doughnuts.
• Fry in small batches so the oil temperature stays stable.
• Drain the doughnuts on a rack instead of paper towels to keep the bottoms crisp.
• Coat the doughnuts in cinnamon sugar while still warm so the sugar sticks well.
• Let the doughnuts cool slightly before glazing so the glaze clings instead of sliding off.
• Do not overcrowd the pan or the puff pastry will steam instead of fry.

How to Make Vegan Apple Puff Pasty Doughnuts Recipe

Step 1: Sauté apples and aromatics

Heat vegan butter in a medium skillet over medium heat. Add diced apples and salt, then cook until the apples soften slightly and release some juices, about 5 to 7 minutes. Stir in brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice, and cook 2 minutes until the mixture bubbles and thickens. Add the cornstarch slurry and stir until the filling turns glossy and thick, then remove from heat and cool to room temperature.

Step 2: Prep the puff pastry

Lightly flour your counter and unfold one sheet of puff pastry. Roll it gently to smooth the seams and slightly thin the dough, about 1 to 2 extra inches in each direction. Cut out as many large circles as you can, then gather the scraps and chill them if you plan to reroll. Repeat with the second sheet of puff pastry.

Step 3: Fill and seal the doughnuts

Lay half of the pastry circles on a parchment lined baking sheet. Brush the edges lightly with plant milk. Place a small spoonful of cooled apple filling in the center of each circle, leaving a border around the edge. Top each with another pastry circle and press the edges firmly with your fingers, then crimp with a fork to seal.

Step 4: Cut the center holes

Use the small cutter to punch out a center hole from each filled round. Gently twist the cutter so you cut through both layers and the filling. Save the little centers as mini doughnut bites. Chill the tray of shaped doughnuts in the fridge for 15 minutes while you heat the oil.

Step 5: Heat the oil

Pour oil into a heavy pot so it reaches 2 to 3 inches up the sides. Heat over medium heat until the oil reaches 350 degrees Fahrenheit. Adjust the heat as needed and keep the thermometer in the oil so you monitor the temperature while you fry.

Step 6: Fry the puff pastry doughnuts

Carefully lower 2 to 3 doughnuts into the hot oil. Fry about 2 to 3 minutes per side until the pastry puffs, turns deep golden, and feels crisp. Turn them with a slotted spoon so they cook evenly. Transfer them to a cooling rack set over a sheet pan, and repeat with the remaining doughnuts and doughnut holes.

Step 7: Coat with cinnamon sugar

Mix granulated sugar and cinnamon in a shallow bowl. While the doughnuts still feel warm but not scorching, roll them in the cinnamon sugar to coat all sides. Set them back on the rack so the sugar sets. You can eat them now or move on to the glaze.

Step 8: Whisk the glaze

In a small bowl, whisk powdered sugar, plant milk, vanilla, and lemon juice until smooth and pourable. Adjust with a few drops more plant milk if the glaze looks too thick, or a spoonful more powdered sugar if it looks too thin. You want a slow ribbon that holds a line on itself for a couple of seconds.

Step 9: Glaze the doughnuts

Drizzle the glaze over the cooled or slightly warm doughnuts. Let the glaze set for about 10 to 15 minutes so it forms a thin shell. Add an extra drizzle if you like a thicker glaze, or keep it light if you prefer more crunch from the cinnamon sugar.

Variations I've Tried

I swapped the apples for diced pears and added a pinch of cardamom, which gave the doughnuts a cozy chai vibe. I also tried a caramel apple version with a spoonful of thick vegan caramel tucked under the apple filling, and that batch disappeared in record time. Another favorite uses finely chopped apples with a spoon of peanut butter and a sprinkle of chopped peanuts for a salty sweet twist. You can also skip the glaze and dip the warm doughnuts in maple cinnamon sugar for a breakfast style version.

How to Serve Vegan Apple Puff Pasty Doughnuts Recipe

Serve these Vegan Apple Puff Pasty Doughnuts warm, when the puff pastry still feels crisp and the apple center tastes soft and saucy. Pair them with hot coffee, chai, or a big mug of cocoa for a cozy dessert or brunch treat. Kids love them with cold oat milk and extra cinnamon sugar on the side. I also like to slice one in half and scoop in a little vegan vanilla ice cream for a quick apple doughnut sundae.

How to store

• Keep leftover doughnuts in an airtight container at room temperature for up to 1 day for best texture.
• Store in the fridge for up to 3 days, and reheat in a 350 degree Fahrenheit oven or toaster oven for 5 to 8 minutes until crisp and warm.
• Freeze unglazed doughnuts on a tray until solid, then move them to a freezer bag and store up to 2 months.
• Reheat frozen doughnuts in a 350 degree Fahrenheit oven for 10 to 12 minutes, then add cinnamon sugar or glaze after they warm through.