No matter who I was talking to, within a few seconds, my conversation partners would usually make a face and give me a perplexed, but also disgusted, expression. Naturally, that made no sense to me because why would you make faces at sweet cream, crunchy puff pastry, and scarlet currants? But I soon understood that there are also hearty Schillerlocken that don’t sound appetising at all.
- 8 vegan puff pastry sheets (approx. 5×5 inches each)
- 1 cup red currants
- 1 tablespoon maple syrup (or any other liquid sweetener)
- 1 tablespoon lemon juice
- Powdered sugar for dusting (optional)
- Preheat your oven to the temperature recommended on the puff pastry package.
- In a small bowl, combine the red currants, maple syrup, and lemon juice. Set aside to macerate for about 10 minutes.
- Take one puff pastry sheet and roll it diagonally into a cone shape, leaving a small opening at the tip. Secure the end with a little water or by pressing the edges together gently. Repeat this step for the remaining sheets.
- Place the puff pastry cones on a baking sheet lined with parchment paper and bake according to the package instructions, or until golden brown and crispy.
- Remove the baked pastry cones from the oven and let them cool for a few minutes.
- Gently remove the cones from the parchment paper and fill them with the macerated red currants.
- Optional: Dust the filled Schillerlocken with powdered sugar for a decorative touch.
- Serve the Vegan Schillerlocken with Red Currants immediately and enjoy!
- Calories: Approximately 200
- Total Fat: 11g
- Saturated Fat: 2g
- Sodium: 150mg
- Total Carbohydrate: 24g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 2g