Happy National Pastry Day! To celebrate, we went through the list of all sorts of pastries from around the world, and picked out the veganized versions of traditional pastries from Middle Eastern, Asian, European, South & North American cuisines for you to enjoy! Take a trip around the world with our selection of sweet and savory pastries and pick a vegan pastry recipe that will expand your culinary horizons and improve your baking repertoire!
Table of Contents
Pies, Tarts & Other Vegan Pastry Recipes
This section includes recipes for sweet and savory pastries that are baked as a whole pie/tart/etc. to then be sliced and enjoyed!
Vegan Apple Strudel (European Apple Pastry Roll) by Zucker & Jagdwurst
The origins of this famous European pastry are disputed, but wherever it comes from, apple strudel always takes more or less the same form of sliced apples and other fruit that are wrapped and cooked in layers of filo/puff pastry.
Click here for the full recipe.
Vegan Bakewell Tart (English Almond Frangipane Pastry) by Spoonful of Kindness
A Bakewell tart is a classic English dessert consisting of a shortcrust pastry shell, a thin layer of raspberry jam, and frangipane filling, topped with flaked almonds and dusted with powdered sugar.
Click here for the full recipe.
Vegan Baklava (Middle Eastern Sweet Layered Filo Pastry) by The Big Man’s World
Baklava, the iconic layered dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey, has many regional variations. This veganized version by The Big Man’s World is inspired by its Persian and Greek variations.
Click here for the full recipe.
Pumpkin Banitsa / Tikvenik (Bulgarian Sweet Filo Pastry Pie) by Taco & Tiramisu
Banitsa is a traditional pastry pie made in Bulgaria, North Macedonia, and Serbia. It can be made savory (when made with cheese or spinach (spanachnik)) or sweet (when made with with milk (mlechna banitsa) or pumpkin (tikvenik), and served either hot or cold. As a dessert it is traditional for Christmas or New Year, so be sure to try this vegan pastry recipe during the holiday season!
Click here for the full recipe.
Vegan Spinach and Cheese Börek (Turkish Savory Filo Pastry) by Lands & Flavors
Börek is believed to have been invented in what is now modern Turkey and is traditionally made from a thin flaky dough (yufka) filled with cheese, minced meat, potatoes, or vegetables. Omar of Lands & Flavors not only veganized the traditional recipe but modified it so that you can use filo pastry instead of yufka which is likely harder to find outside the Middle East.
Click here for the full recipe.
Vegan Bougatsa (Greek Custard Pie) by Timo Leon Diamantis
Bougatsa is a Greek breakfast pastry that can be either sweet (when stuffed with custard), or savory (when stuffed with feta or minced meat). This vegan pastry recipe in particular uses semolina and homemade custard filling and is topped with icing sugar and cinnamon powder.
Click here for the full recipe.
Vegan Banketstaaf (Dutch Almond Letter) by Vegan Test Kitchen
Unlike the Dutch baby, the Dutch letter is a type of pastry that actually has roots in the Netherlands. Traditionally it consists of almond paste encased in a mixture of flour, dairy, and eggs, shaped in the form of the letter “S” and dusted with sugar. This vegan pastry recipe does exactly that without using any animal products! The Dutch letter is typically enjoyed around Christmas, so be sure to try it this holiday season!
Click here for the full recipe.
Prekmurska Gibanica (Traditional Slovenian Layered Pie) by The Vegan Harmony
A popular pastry throughout Southeast Europe, this particular version of gibanica comes from a part of Slovenia called Prekmurje. It’s a fancy multi-layered cake made with poppy seeds, lemon tofu cream (originally cottage cheese), walnut cream, and apple filling that’s served as a dessert course on festive occasions. Since March 2010, prekmurska gibanica is protected in the EU as a Traditional Speciality Guaranteed, which should tell you how treasured this vegan pastry recipe is!
Click here for the full recipe.
Vegan Gibanica (Serbian Cheese Pie) by The Minimalist Vegan
Another version of gibanica comes from Serbia and is somewhat similar to the Turkish börek, with its cheese filling encased in a flaky pastry. In Serbia, the dish is eaten as breakfast, dinner, appetizer, and snack, and is often consumed during the holidays, such as Christmas, Easter, and Slava. The Minimalist Vegan offers a vegan version of this filo pastry with homemade plant-based ‘feta’ that’s soft and creamy on the inside and crispy on the outside, as well as serving suggestions!
Click here for the full recipe.
Vegan Kanafeh (Middle Eastern Shredded Filo Sweet Cheese Pie) by Vganish
This vegan pastry recipe is a plant-based take on kanafeh (also known as knafeh or kunafa), a traditional Middle Eastern dessert. It’s made with string pastry “noodles” called kataifi, soaked in syrup, layered with homemade vegan ricotta cheese, and topped with crushed pistachios.
Click here for the full recipe.
Vegan Mille Feuille (French Layered Pastry) by The Edgy Veg
A mille-feuille (translated as “thousand-sheets”) is a layered cream-filled pastry whose origin is disputed, but since its modern form was influenced and improved by the French chef Marie-Antoine Carême, it’s often attributed to France (though has many regional variations around the world). Traditionally made from three layers of puff pastry and layered with heavy cream and jam, this particular vegan pastry recipe opts for fresh raspberries instead of jam, and decadent coconut cream instead of dairy cream.
Click here for the full recipe.
Pecan Pie by SO VEGAN
One of the few recipes on today’s list not made with filo or puff pastry, this pecan pie recipe by SO VEGAN is rather made with a classic shortbread pie crust. It’s simple, yet gets the job done – just like a truly iconic vegan American dessert should.
Click here for the full recipe.
Vegan Poppy Seed Roll by Lazy Cat Kitchen
This pastry roll is popular around Central and Eastern Europe as a holiday treat. It’s basically a sweet yeast bread rolled with a rich, sweet poppy seed filling that tastes really indulgent when the bakers haven’t skimped on the filling and replaced it with more dough. Luckily, when you make your own with this vegan pastry recipe by Lazy Cat Kitchen you can make sure there’s as much poppy as your heart desires!
Click here for the full recipe.
Vegan Spanakopita (Greek Spinach Filo Pie) by Food by Maria
The best kind of vegan pastry recipe has got to be the one adapted from a traditional family one, wouldn’t you say? Such is the case of this spanakopita recipe – a savory Greek pastry that typically consists of a filling of chopped spinach, feta cheese, onions or scallions, beaten egg, and seasoning – made vegan with nutritional yeast and a whole lot of greens.
Click here for the full recipe.
Croissants, Donuts, Hand Pies, Buns & Other Small Vegan Pastry Recipes
This section includes recipes for sweet and savory pastries that are baked/fried individually, such as croissants, donuts, mooncakes, profiteroles, mooncakes, and many more!
Gluten Free Vegan Aloo Pie (Trini Hand Pies) by Moy’s Gluten Free Kitchen
Aloo pie is a Trinidad & Tobago specialty version of samosa. Even its name comes from the Hindi word for “potato”, so it’s typically filled with boiled, spiced, and mashed potatoes and other vegetables such as green peas or chana dal, all wrapped up in pastry in the form of a hand pie. Bonus: this vegan pastry recipe is also gluten-free!
Click here for the full recipe.
Kueh Bahulu (Malay Bite Sized Sponge Cake) by More Than Veggies
Somewhat similar in concept, looks, and texture to French madeleines and caneles, bahulu is still a unique traditional Malay pastry, since it uses different ingredients than its French counterparts. Not to mention that this recipe by More Than Veggies is vegan, so it’s even more unique! She describes it as “something that every neighborhood bakery has”, and “a regular sight at Malay or Chinese familys’ snack tables during Hari Raya or Chinese New Year.”
Click here for the full recipe.
Vegan Pumpkin Beaver Tails with Cream Cheese Frosting by Valises & Gourmandises
While not having the most appetizing (or vegan-friendly) name (so much so even its alternative name is “elephant ear”), beaver tails are an iconic Canadian sweet treat made with fried dough that’s individually hand-stretched to resemble a beaver’s tail, which is then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, and others. This particular vegan pastry recipe incorporates pumpkin puree and spices in the dough and covers them with homemade cream cheese frosting for the ultimate seasonal sweet experience.
Click here for the full recipe.
Vegan Berliner Pfannkuchen (Jelly Donuts with Raspberry Jam) by Klara’s Life
Berliner Pfannkuchen are puffy jelly-filled donuts that might be seasonal in Germany, but can be enjoyed any time of year elsewhere with this vegan recipe by Klara’s Life! While Berliners are one of the most famous donut kinds out there – there’s always more!
Click here for the full recipe.
Vegan Canelés De Bordeaux (French Rum & Vanilla Pastry) by Cacao Shamaness
Canelé is a small French pastry from the Bordeaux region that’s baked in the shape of a striated cylinder and flavored with dark rum and vanilla. It has a soft and tender custard center and a dark, thick caramelized crust. This vegan pastry recipe experiments with potato protein as an egg replacer, and yields the most amazing results, described by Shani of Cacao Shamaness as “crispy and crackling on the outside, with a sweet baked custard with rum and vanilla on the inside”, so be sure to check out the post for a full description of how it went!
Click here for the full recipe.
Vegan Cannoli (Italian Tube Shaped Cream Filled Pastry) by The Plant Based School
Ready to take your tastebuds on a trip to Sicily? Then you’ve got to try this vegan pastry recipe by The Plant Based School! It’s as authentic as veganized version of traditional dishes can ever be, with a sweet and creamy filling made of vegan homemade ricotta, wrapped in a pastry shell that’s “every bit as bubbly, light, and crisp as the traditional ones, but without eggs, lard, or butter.” What a treat!
Click here for the full recipe.
Vegan Concha (Mexican Sweet Bread with Sugar Shell) by Dora’s Table
Concha (literally translated as “shell”) is a kind of pan dulce (literally translated as “sweet bread”) coming to us hot from Mexico. They are widely known for their shell-like shape and sugar shell pattern on the top, which is quite similar to the Japanese melon pan. Dora of Dora’s Table proudly calls this vegan pastry recipe “the most authentic Mexican vegan concha you’ve ever had came to fruition”, and we encourage you to try it!
Click here for the full recipe.
Proper Vegan Cornish Pasty (English Savory Filled Pastry) by A Vegan Visit
Cornish pasty is a savory filled pastry case, traditionally made with beef, potato, swede (yellow turnip or rutabaga), and onion. It’s the national dish of Cornwall, a county in South West England, hence the name. To actually be able to call your pasty “Cornish” you actually have to abide by lots of rules established by the Cornish Pasty Association! So while this vegan pastry recipe wouldn’t be considered authentic by the Cornish Pasty purists, we still think it’s worth trying out, especially since it was developed by a vegan Cornish lass who’s tried a lot of traditional pasties in her lifetime!
Click here for the full recipe.
Vegan Croissants (Classic, Cheese, and Chocolate) by Mary’s Test Kitchen
Vegan croissants from scratch, anyone? This iconic French pastry needs no introduction, and with Mary’s Test Kitchen’s elaborate step-by-step recipe you’ll be making your own sweet & savory croissants at home in no time!
Click here for the full recipe.
Vegan Raspberry-Filled Cronut by 40 Aprons
Cronuts might have faded as a food trend (after they skyrocketed to fame almost 10 years ago), but it doesn’t mean they aren’t still as enjoyable as they were back then – because a crossover between a croissant and a donut is an act of timeless genius, if you ask us. This vegan pastry recipe by 40 Aprons takes cronuts to the next level with some raspberry filling!
Click here for the full recipe.
Vegan Red Velvet Croquembouche (French Profiterole Tower) by Little Lighthouse Baking Co.
Croquembouche is a truly epic dessert on its own, and if you’ve ever tried making vegan choux pastry, you’ll appreciate this recipe even more! In this vegan pastry recipe by Little Lighthouse Baking Co., each cream puff is filled with white chocolate pastry cream and topped with caramel. It will make an absolute showstopping holiday dessert dish!
Click here for the full recipe.
Easy Vegan Curry Puffs by Sanjana Feasts
Stuffed with Asian-style curried vegetables, soy sauce, and coconut milk, these light and flaky vegan curry puffs are the kind of southeast Asian pastry we guarantee you won’t be able to get enough of!
Click here for the full recipe.
Puff Pastry Danish with Custard & Blueberries by Ela Vegan
Despite its name hinting at its Danish origins, this pastry is actually originally from Vienna and has become a specialty of Denmark and neighboring Scandinavian countries later. At this point, however, it’s safe to say that it’s almost as popular around the world as its close relatives – croissants. Danish pastries stand out, however, thanks to their ‘laminated’ look, as well as toppings and fillings. This particular vegan pastry recipe by Ela Vegan opts for plant-based custard and blueberries and we’re absolutely here for it!
Click here for the full recipe.
Vegan Empanadas by Connoisseurus Veg
Empanadas are savory hand pies that might have originated in Spain but have spread across the world since, now made in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Spanish verb “empanar”, which means “to wrap or coat in bread”, which is a fair description of this popular pastry! This might not be the most authentic empanada recipe, but it’s definitely one of the easier ones, which is perfect for those who’ve never tried making vegan empanadas at home!
Click here for the full recipe.
Vegan Ensaymada (Sweet Filipino Cheese Bread) by Floured Frame
Another adaptation of a Spanish pastry, the traditional Filipino ensaymada uses butter instead of pork lard used in Spain (known as saim, hence the Spanish name ensaimada), however in the case of this vegan pastry recipe, there’s no dairy or other animal products used at all! What you get is a pastry that’s as soft and fluffy as a brioche, topped with a combination of sugar, butter, and grated cheese. Yum!
Click here for the full recipe.
Vegan Gulab Jamun by Vegan Richa
Traditionally, gulab jamun is a snack food of Indian origin that is basically a deep-fried ball of milk curd dough, soaked in sugar syrup. With this vegan pastry recipe, however, things are slightly different: you make soft cardamom-scented donut balls from a dry mix and then soak them in saffron/rose water syrup. There’s also a gluten-free option included. What an upgrade!
Click here for the full recipe.
Jalebi (Indian Sweet Deep Fried Pastry) by Dassana’s Veg Recipes
Jalebi is a popular Indian and southeast Asian sweet snack made by deep-frying batter in circular shapes, which are then soaked in syrup. It possesses the textural qualities universally loved in snack food: crunchy on the outside, and soft on the inside. Its closest Western relative is probably the funnel cake. What makes it stand out, though, is the 12-14 hour fermentation of batter prior to frying, which gives it a deeper, tangier flavor.
Click here for the full recipe.
Joulutorttu (Finnish Inspired Butternut Squash and Harissa Christmas Pastries) by A Brit in Helsinki
Joulutorttu are traditional sweet pastries that are synonymous with Christmas in Finland, but this savory version by A Brit in Helsinki would be perfect for those who are also trying to avoid sugar overload during the holiday season while still enjoying the holiday traditions!
Click here for the full recipe.
Kürtőskalács / Baumstriezel (Romanian Chimney Cake) by Seitan Is My Motor
Kürtőskalács or baumstriezel are Transylvanian cakes are made from an enriched yeast dough flavored with sweet spices (typically cinnamon) topped with walnuts or almonds, and sugar. The dough is cut into long strips and wrapped around a thick spit, then baked over an open fire. But don’t fret, your plain old baking pin oven broiler will do just fine – they did in this veganized version by Seitan Is My Motor, anyway.
Click here for the full recipe.
Vegan Kueh Nastar (Pineapple Tart) by Woon Heng
Kueh nastar are smaller sweet treats, which have a sweet pineapple jam filling with an addictive crispy crust, and are traditionally enjoyed during Lunar New Year. Be sure to check out Woon Heng’s full post for more stories about this delicious pastry, as well as step-by-step photo instructions!
Click here for the full recipe.
Vegan Pastizzi (Maltese Ricotta Filled Pastries) by Two Market Girls
Somewhat similar to many other European and Middle Eastern pastries on today’s list, pastizzi are a kind of savory flaky pastry from Malta usually filled either with ricotta (pastizzi tal-irkotta) or mushy peas (pastizzi tal-piżelli). This vegan pastry recipe for the popular Maltese treat uses homemade tofu-based ricotta for the filling. Be sure to check out the full post for a step-by-step tutorial (with video)!
Click here for the full recipe.
Vegan Pâté Chaud (Vietnamese Meat Pastries) by Full of Plants
A Vietnamese puff pastry with a French name (that translates to “hot pie”), pâté chaud is a delicious savory appetizer traditionally made with meat. In this vegan version by Full of Plants, the “meat” filling is made from tofu, vegan pâté, and aromatics like green onions, garlic, and black pepper.
Click here for the full recipe.
Sourdough Pineapple Buns by The Floral Vegan
Traditional pineapple buns of Hong Kong cuisine are made with eggs, butter, and milk, but this veganized recipe successfully omits/replaces all the animal products to produce amazing results! They’re made from a soft and fluffy sourdough using the Yudane method – head on over to The Floral Vegan to learn its secret!
Click here for the full recipe.
Vegan Punsch Rolls (Swedish Green Marzipan Chocolate Pastry) by The Veggienator
Not only does this vegan pastry recipe stand out visually from the rest, but it also has a variety of fun names ranging from dammsugare (“vacuum cleaner”) in Swedish to træstamme (“tree trunk”) in Danish and mergpijpje (“little marrowbone”) in Dutch, all in reference to the looks of this sweet treat in these cuisines. However, these punsch rolls are veganized from Swedish cuisine, and it’s a classic combination of many flavors including marzipan, arrak, chocolate, and cake.
Click here for the full recipe.
Vegan Quesitos (Puerto Rican Cream Cheese Pastry) by Sweet Simple Vegan
Quesitos are a kind of Puerto Rican pastry that comes in a few different shapes (more commonly, envelope-shaped, tube-like, or croissant-shaped), but the ingredients generally involve some kind of puff pastry crust wrapped around a filling of soft, sweet cheese, as the name suggests.
Click here for the full recipe.
Vegan Chocolate Rugelach (Jewish Crescent Shaped Filled Pastry) by Rainbow Nourishments
Rugelach is a crescent-like shaped Jewish pastry of Ashkenazic origin, that is popular in American and Eastern European Jewish communities, as well as Israel. There are two common varieties of a rugelach – one made with yeast dough, the other with biscuit dough. Anthea of Rainbow Nourishments provides a recipe for the yeasted version, with two different methods of working the dough and chocolate filling.
Click here for the full recipe.
Vegan Gluten Free Runeberg’s Torte (Finnish Almond Tartlets) by The Queen of Delicious
A famous local sweet treat, Runeberg’s torte is named after Johan Ludvig Runeberg, the national poet of Finland. According to legend, enjoyed the torte with punsch for every breakfast. Imagine loving a pastry so much they end up naming it after you? A relatable story, if you ask us. Traditionally, the pastry is flavored with almonds and rum and has raspberry jam in a sugar ring on top. This version by The Queen of Delicious is not only vegan but refined sugar, alcohol, and gluten-free.
Click here for the full recipe.
Punjabi Samosa (Indian Savory Filled Pastry) by Holy Cow Vegan
Samosas are an Indian cuisine classic that is popular around the world, including other parts of Asia, Africa, and the Mediterranean. This veganized Punjabi Samosa is as traditional as it gets, with its iconic triangular flaky crust, potato-pea stuffing, and lots of spices and aromatics, of course!
Click here for the full recipe.
Vegan Semlor-Inspired Blueberry Buns (Swedish Cream Buns) by Miss Marzipan
If you also feel like the world needs more celebratory food (preferably filled with copious amounts of cream), then this Swedish-inspired vegan pastry recipe is for you! In the olden days, people used to enjoy their semla in a bowl of warm milk, but that has since changed to the current semlor form – an almond and cream-filled cardamom-spiced bun with its top cut off and used as a lid. This vegan pastry recipe by Miss Marzipan is a non-traditional vegan take on the classic, and we bet it tastes just as good!
Click here for the full recipe.
Vegan Taiyaki (Japanese Sea Bream Shaped Pastry) by Okonomi Kitchen
Taiyaki – the fish-shaped pastries typically made with a red bean paste filling – are quintessential street food in Japan, and with this vegan & gluten-free recipe by Okonomi Kitchen you can recreate them at home (if you have a special taiyaki pan, that is)!
Click here for the full recipe.
Easy Vegan Pop Tarts by Wow, It’s Veggie?!
Toaster pastries is the actual name of this category of sweet treats, but “pop tart” has definitely become the generic trademark when it comes to the super sweet snack food. Since most of the store-bought options aren’t vegan-friendly, making your own toaster pastries at home is that much more satisfying!
Click here for the full recipe.
Welsh Cakes by Avant Garde Vegan
These cakes are a kind of traditional sweet bread in Wales. They typically come in circular shapes and are fried in a pan or on a bakestone, Welsh cakes are served hot or cold and dusted with caster sugar. Veganized by none other than Gaz Oakley, a Cardiff native, this vegan pastry recipe is as authentic as it gets!
Click here for the full recipe.
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Editor: Anna Kot.
What a fantastic collection of vegan pastry recipes! This has me inspired to bake something delicious from another part of the world. I love that there’s such a wide variety here, and the photos are beautiful. I’m thinking I’ll try the Italian Cannoli first!