• lifeofandra

Walnut & Cinnamon Puff Pastry Rolls with Lemon Icing (Quick & Easy Vegan Recipe)

Updated: Apr 28


Walnut & Cinnamon Puff Pastry Rolls with Lemon Icing

This one is an easy recipe to follow, it makes 12 delicious rolls and it's ready in no time.

I have not yet mastered how to make vegan puff pastry so this recipe requires a ready-made ready-rolled puff pastry sheet. Luckily, nowadays you can find them in most big shops/stores or online.

ingredients for Cinnamon and Walnut puff pastry rolls

You will need:


For the rolls:

  • 1 ready-rolled vegan puff pastry sheet (375g)

  • 50g dairy-free spread/vegan butter

  • 70g chopped walnuts

  • 1 teaspoon cinnamon powder

  • 40g (2 tablespoons) brown sugar


For the icing:

  • 3 tablespoons of icing sugar

  • zest from one lemon

  • 1 teaspoon lemon juice


How to:

  1. Pre-heat the oven to 180C/gas 4

  2. Line a tray with baking parchment (or two, depending on your trays/size of the oven)

  3. Unroll the puff pastry sheet and melt the vegan butter (either in the microwave for about 15-20 seconds or in a pan)

  4. Brush the melted butter on the whole surface of the puff pastry sheet

  5. Mix the cinnamon powder, brown sugar and the chopped walnuts and sprinkle this mix on the buttered pastry sheet.

  6. Roll the pastry tightly into a log

  7. Trim off the ends *

  8. Using a sharp knife slice the log in half, then each half in 6 pieces.

  9. Place the rolls on the tray/trays lined with baking parchment, at least 3-4cm apart, with the spiral side up.

  10. Bake for 20 min, or until golden brown.

  11. Remove from the tray and leave on a cooling rack for at least 15 min

  12. Mix the icing ingredients, and once the rolls have cooled down, spread the lemon icing on top. If the icing is too thick, you can add an extra teaspoon of lemon juice. If you've added too much lemon juice, add more icing sugar to thicken it.

I used two trays since I miscalculated how big the tray needed to be which is why you can only see 8 pieces on the tray in the picture above.


*I'll be honest with you, I bake the off-cuts as well. I hate wasting food, and just because they don't look as fantastic as the rest of them, doesn't mean they're not delicious. They're just not the best for presentation and they might have less of the mixture since we don't tend to spread to the edge of the sheet. If you're not planning a photoshoot with them, you can also just leave the log as it is, untrimmed, and chop it into 12 equal pieces.


They last for 2-3 days if kept in an air-tight container at room temperature.

If you try this recipe, please let me know how it goes in the comments below.


I hope life is treating you well.

Take care.

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