【純素藍莓酥派】酥酥脆脆 簡單快手｜孩子們最愛～Blueberry Puff Pastry | Vegan ～Crispy, Juicy, and Easy to Make!

Описание: 這是一款用市售酥皮就能快速做出的 純素藍莓甜點，搭配濃郁果醬與山藥腰果奶酪餡，酥脆不膩、顏值高。孩子超愛，當伴手禮也很受歡迎。做法簡單，口感療癒，一烤就愛上！｜A delicious vegan blueberry dessert made with store-bought puff pastry, rich homemade jam, and a creamy yam cashew filling. Crispy outside, juicy inside—perfect for kids and edible gifts. Easy to make, hard to resist!
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本影片示範份量約為20個，也可依需減量或分批製作。具體說明在文末｜This recipe makes around 20 pastries, but feel free to make a smaller batch or store extras.



【藍莓酥派 Blueberry Puff Pastry】（約20個 ｜about 20 pieces ）

山藥奶酪餡 Yam Cashew Cream Filling

• 生鮮山藥/凍山藥（去皮）｜300g
Fresh or frozen yam (peeled) | 300g

• 原味植物酸奶｜150g
Plain plant-based yogurt | 150g

• 檸檬汁｜30ml（可調）
Lemon juice | 30ml (adjust to taste)

• 楓糖漿/椰棗漿｜60ml（依甜度調整）
Maple syrup or date syrup | 60ml (adjust sweetness to taste)

• 椰子油｜40g（可選）
Coconut oil | 40g (optional)

• 干腰果｜60g
Raw cashews | 60g

• 無酒精香草精｜1茶匙
Alcohol-free vanilla extract | 1 tsp

• 鹽｜少許
Pinch of salt

▶ 作法 Instructions:
1. 山藥去皮切塊。與其餘材料一同放入料理機，打至順滑綿密。
Peel and dice the yam. Blend all ingredients until smooth and creamy.
2. 若需更厚實口感，可冷藏30分鐘使其凝固。
For a firmer texture, refrigerate for 30 minutes before using.
3. 使用時，每個派底鋪一層藍莓果餡，再鋪一層山藥奶酪餡（約1-2大湯匙），再放2湯匙藍莓果餡。
To assemble: spread a layer of blueberry jam, add 1–2 tablespoons of yam cream, then top with another 2 tablespoons of blueberry jam.



藍莓果餡 Blueberry Jam

• 冷凍藍莓｜800g
Frozen blueberries | 800g

• 黃冰糖｜120g（依酸度調整）
Yellow rock sugar | 120g (adjust to taste)

• 玉米澱粉｜40g
Cornstarch | 40g

• 檸檬汁｜50ml（依甜度調整）
Lemon juice | 50ml (adjust to taste)

• 香草精（可省略）｜1茶匙
Vanilla extract (optional) | 1 tsp

▶ 作法 Instructions:
1. 將藍莓、糖、檸檬汁、香草精放入鍋中，中小火加熱至濃稠。
Add blueberries, sugar, lemon juice, and vanilla extract to a pot. Simmer over medium-low heat until thick.
2. 玉米澱粉加入約50ml水調成水澱粉，倒入鍋中繼續加熱至冒泡。
Mix cornstarch with 50ml water to make a slurry. Add to pot and cook until bubbling.
3. 熄火，果醬放涼備用。
Turn off the heat and let cool before using.



酥皮派組裝方式 Assembling the Tarts

• 市售純素酥皮（每片可做2個）｜10片
Vegan frozen puff pastry (makes 2 per sheet) | 10 sheets

• 糖霜｜適量（表面撒粉用）
Icing sugar | to dust on top

• 藍莓｜40顆
Fresh blueberries | 40 pieces

• 薄荷｜適量
Fresh mint leaves | for garnish

• 杏仁片、碧根果｜適量
Sliced almonds and pecans | to sprinkle

▶ 作法 Instructions:
1. 烤箱預熱至200°C。
Preheat oven to 200°C (392°F).
2. 酥皮室溫放置10分鐘，切成四小塊，兩片疊放，劃出「」形刀口，留1.5cm邊緣，兩個角不切斷。
Let pastry soften at room temperature for 10 minutes. Cut into 4 pieces, stack 2, and cut an L-shape around the edges, leaving two corners uncut.
3. 將切開的角對折穿過，使其成為相框狀。
Fold and tuck the cut corners inward to create a frame shape.
4. 中央抹藍莓果醬，擠入山藥奶酪，再鋪上藍莓果醬。
Spread jam in the center, pipe yam cream on top, then add more jam.
5. 撒上杏仁片與碧根果，邊緣刷楓糖漿或植物奶。
Sprinkle with almonds and pecans. Brush edges with maple syrup or plant milk.
6. 200°C烤10分鐘，降溫至180°C再烤5–10分鐘，直到金黃上色。
Bake at 200°C for 10 minutes, then lower to 180°C and bake for 5–10 minutes until golden brown.
7. 出爐後撒糖霜，裝飾藍莓與薄荷葉即可。
After baking, dust with icing sugar and garnish with blueberries and mint.




🔸份量說明｜Portion Notes

這支影片示範的食材份量約可製作 20 個藍莓酥派。這樣的比例，是為了讓山藥奶酪與果醬更容易製作——量太少時，果醬容易燒乾，內餡也不好打得綿密。

This video demonstrates a recipe that yields about 20 blueberry puff pastries. The quantity is designed to make the yam cashew cream and blueberry jam easier to prepare—when the batch is too small, the jam tends to burn quickly, and the cream is harder to blend smoothly.

如果家中人口較少，可以：
• 將成品冷藏或冷凍保存，幾天內分次享用
• 酥皮只取一部分使用，多做的果醬與內餡也能搭配水果、優格或麵包食用
• 製作完分送親友，也是一份小小的心意。

If you’re making a smaller portion for home use:
• You can store the baked pastries in the fridge or freezer and enjoy them over a few days
• Use only part of the puff pastry and pair any extra jam or cream with fruits, yogurt, or toast
• You can also gift the pastries to friends and neighbors—it’s a lovely way to share a homemade treat. I usually give them to my kids’ friends or neighbors, and yesterday’s batch of 20 wasn’t even enough!