vegan mango peach toaster pastries

Step 1

Preheat oven to 425F.

Step 2

Lay out your sheet of puff pastry, and cut into 10 even rectangles.

Step 3

Place a tablespoon of mango peach jam in the center of 5 of the rectangles, spreading it a bit but still leaving an edge. Top with the 5 remaining rectangles, and using a fork, press all around the edges to seal. Place pockets on a baking sheet lined with parchment or a silicone liner.

Step 4

Bake puff pastry pockets for 15-18 minutes, until puffy and golden brown.

Step 5

While the pockets cool off, make the frosting. Add the powdered sugar to a small bowl and mix in the nondairy milk a spoonful at a time until a thick glaze forms. Add in the orange food coloring, vanilla extract, and pinch of salt.

Step 6

To finish the puff pastry pockets, spoon some of the frosting on top, and add on the Sweets & Treats Crispies Sprinkles. Enjoy!