This Halloween, shake things up a bit with these puff pastry voodoo dolls — not as sugary as the usual treats, but quite delicious. Each doll is sandwiched with a beet halwa filling, so you get that deep red color that's perfect for the holidays without the artificial coloring. Whether you find them cute or creepy, these still taste yummy.
Puff Pastry Voodoo Dolls [Vegan]
Ingredients You Need for Puff Pastry Voodoo Dolls [Vegan]
For the Filling:
- 1 cup raw beetroot, grated
- 1/3 cup sugar or sweetener or choice, to taste
- 4 tablespoons coconut milk or water
For the Voodoo Dolls:
- 2 sheets vegan puff pastry
- 1 tablespoon of coconut milk, for the wash
How to Prepare Puff Pastry Voodoo Dolls [Vegan]
- Thaw the puff pastry according to package instructions, but only until it's pliable enough to open up without breaking/cracking. The voodoo dolls are best cut out while still firm (not hard).
To Make the Filling:
- Heat a small pan and add beets and coconut milk. Cover and cook until soft.
- Uncover, add sugar, and keep stirring over medium heat until all the liquid cooks off and you get a fairly "dry" mixture.
- Let cool completely and divide into six equal parts. Set aside.
To Make the Voodoo Dolls:
- Preheat oven to 400°F.
- Use a gingerbread man cookie cutter to cut out dolls from the two pastry sheets. The cookie cutter should be small enough so that you get 12 dolls altogether.
- Transfer the dolls to a wire rack. On a flat surface and working with one doll at a time, roll out the dolls so they are slightly thin
- Spread the beet filling on six of the rolled out pastry dolls and sandwich with the other six.
- Cut out eyes, mouth and other details using a small knife. Pinch edges close best you can.
- Line a medium baking tray with parchment paper.
- Brush tops with coconut milk.
- Bake at 400°F for 15-20 minutes until golden brown, puffed and crisp.
- Transfer to a wire rack to cool slightly before serving. If storing, cool completely before transferring to an air-tight container. If it gets soft with storage, reheat in a 350°F/180°C for about 5 minutes.
- If storing, cool completely before transferring to an air-tight container. If it gets soft with storage, reheat in a 350°F oven for about 5 minutes.
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