Yields: 8 pastries
| 1 cup
||Vegan cream cheese
| 1⁄4 cup
||organic cane sugar
| 1⁄2 teaspoon
||pure vanilla extract
||vegan phyllo dough sheets
| 1⁄4 cup
||organic coconut oil
||Strawberries (thinly sliced)
| 1⁄2 cup
| 3 tablespoons
||organic maple syrup
For the filling, add the vegan cream cheese, organic cane sugar, and pure vanilla extract to a mixing bowl. And mix!
Lay out a vegan phyllo dough, and brush with coconut oil.
Fold over twice lengthwise so it becomes a long rectangle and 3 layers deep.
Spread some of the filling in the top right corner, and then add a few pieces of fruit. You’ll want enough fruit, but not too much that it makes it hard to fold the dough. Maybe start with a couple pieces of strawberries or 7 or so blueberries.
Start folding triangles, and make sure to brush some coconut oil where the phyllo dough touches.
On a baking pan arrange the pastries, and spread some coconut oil on top.
Bake at 400 degrees F (204 degrees C) for 20 mins.
Drizzle with organic maple syrup, or you might opt for a sprinkling of powdered sugar!