This was a quick and easy adaptation of a delicious German treat called “Plundergebäck”. I used store bought vegan puff pastry for the dough, which isn’t quite accurate. The dough is not exactly a puff pastry dough, the original calls for eggs. But this worked well also.

German Pudding Danish the Vegan Way


for the pastry:

  • 6 sheets frozen vegan puff pastry, thawed
  • 1/2 cup vegan vanilla custard
  • 4 tablespoons black current jam, blueberry or any other berry jam.
  • A few fresh berries as topping
  • 4 tablespoons powdered sugar icing to drizzle as frosting

for the vanilla custard:

  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 cup non-dairy milk (soy, rice, oat)
  • 1 teaspoon vanilla

German Pudding Danish the Vegan Way


to make the vanilla custard:

  1. Combine the cornstarch and sugar in a saucepan.
  2. Add the non-dairy milk, stir well to mix.
  3. Heat the mixture, stirring constantly.
  4. Bring to a boil, while stirring.
  5. Add the vanilla flavoring.
  6. When the custard is thick remove from the heat and allow to cool.

to make the pastry:

  1. Thaw the puff pastry sheets.
  2. Prepare a cookie sheet with baking parchment.
  3. Traditionally plunders are round, if you want yours round also, use a small saucer as the outline and cut away the corners of the puff pastry, otherwise, make a a square plunder, like a tart.
  4. Prepare 4 “bottom” pastries.
  5. Cut the other 2 pastry sheets in 1/4 strips.
  6. Lightly wet the edges of the “bottom pastries, with water and lay 2 or 3 strips around the edge so that the edge of the plunders are double thick.
  7. Preheat the oven to 435 F / 224 C or whatever the puff pastry package recommends.
  8. Place a tablespoon of the cooled vanilla custard in the center area of the puff pastries. Then carefully, place 2-3 teaspoons of jam on top of that in the center.
  9. Put a few fresh berries around on top, if you have them.
  10. Place in the oven to bake for 18-20 minutes or until the puff pastries are lightly golden brown and puffed.
  11. While the pastries are baking, make the powdered sugar frosting.
  12. Place the powdered sugar in a small bowl and add a few drops of water – just enough to wet the powdered sugar so that it can be drizzled over the plunder.
  13. When the pastries are done, remove from the oven and allow to cool.
  14. Once they have cooled you can drizzle the icing over the top.
  15. They are delicious with a cup of coffee or a nice black tea.