Vegan Apple Puff Pastry Doughnuts

These vegan apple puff pastry doughnuts are crispy, golden, and filled with warm spiced apples—all with zero deep-frying and no dairy or eggs. I use store-bought vegan puff pastry to keep things easy, and the result is a flaky, bakery-style doughnut that’s just as good as the traditional kind. Sweet, spiced, and slightly indulgent, they’re a perfect seasonal treat or weekend baking project.

Why You’ll Love This Recipe

I love how quick and mess-free these are compared to regular doughnuts. No hot oil, no rising time, and no long ingredient list. The puff pastry bakes up beautifully crisp and layered, while the apple filling brings in that classic fall flavor. These are totally plant-based, but I don’t sacrifice taste or texture at all. They’re impressive enough for guests but simple enough to make just because I feel like a cozy treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• vegan puff pastry sheets (thawed)

• apples (peeled, cored, and diced)

• brown sugar

• ground cinnamon

• ground nutmeg

• lemon juice

• cornstarch

• plant-based milk (for brushing)

• powdered sugar (for dusting or glaze, optional)

• maple syrup or water (to mix with powdered sugar, optional for glaze)

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I prepare the filling by cooking diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a bit of cornstarch in a saucepan over medium heat until the apples are soft and the mixture is thickened.

3. I roll out the puff pastry and cut out doughnut-sized circles using a large cutter, then use a smaller cutter to remove the center, creating a ring shape. I save the centers to make mini doughnut holes.

4. I place a spoonful of the cooled apple mixture onto half of the rings, then top with the other half and seal the edges gently. I press lightly with fingers or a fork to keep the filling in place.

5. I brush the tops with plant-based milk for shine and bake for about 15–18 minutes or until golden and puffed.

6. Once baked and slightly cooled, I dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and a little maple syrup or water.

Servings and timing

This recipe makes 6–8 doughnuts, depending on the size of the cutters.
Prep time: 15–20 minutes
Cook time: 15–18 minutes
Cooling time: 5 minutes

Variations

Sometimes I add raisins or chopped walnuts to the apple filling for extra texture. For a fall twist, I mix in a little pumpkin pie spice. If I want something even more decadent, I stuff the centers with vegan caramel or spread a thin layer of vegan cream cheese inside. I’ve also made a version with pears or mixed berries—it’s super versatile depending on what I have on hand.

storage/reheating

These doughnuts are best the day they’re baked, while they’re still crisp and flaky. But if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 300°F oven for 5–8 minutes to bring back the flakiness. I avoid microwaving since it makes the pastry soggy.

FAQs

Can I use homemade puff pastry?

Yes, I can, as long as it’s made with plant-based butter. But I usually stick to store-bought vegan puff pastry for convenience.

How do I keep the filling from leaking?

I let the filling cool before assembling and make sure not to overfill. Pressing the edges firmly helps seal everything inside.

Are these freezer-friendly?

Yes, I freeze the unbaked, filled doughnuts and bake them straight from frozen, adding a few extra minutes to the baking time.

Can I air fry these instead of baking?

Definitely. I air fry them at 375°F for about 10–12 minutes or until golden and crisp, checking halfway through.

What kind of apples work best?

I like to use firm apples like Granny Smith, Honeycrisp, or Fuji. They hold their shape well and balance the sweetness.

Conclusion

These vegan apple puff pastry doughnuts bring together everything I love about cozy, comforting desserts—flaky layers, warm apple filling, and a hint of spice in every bite. They’re easy to whip up, fun to customize, and always a crowd-pleaser. Whether I’m serving them for brunch, dessert, or a mid-afternoon snack, they disappear fast and leave everyone wanting more.

Print