Dessert sliders are thing and they are delicious. These Oreo sliders are the perfect summer treat.
Cuisine Chocolate, Pastry
Prep Time 20minutes
Cook Time 30minutes
Freeze Time 2hours
Total Time 2hours50minutes
Author Two Market Girls
1pkg puff pastry
12double stuffed Oreos
1/2cupvegan whipped cream
Add your Oreos to a food processor and process until you get a fine crumb. Add your crumbs to a large bowl and add your melted butter and mix until all incorporated.
Using a muffin tin you are going to want to line the tin with small strips of parchment paper to make removal of the Oreo patties easier.
Scoop about 2-3 tbsp of the Oreo mixture into each muffin mould and press down to form a disk.
Add about 2 tbsp of your vegan whipped cream to each mould. You can add more or less if you want. You want a thin layer across the entire patty. Place your muffin tin int he freezer for at least 2 hours.
You want to roll your puff pastry into two equal rectangles about 1/4" thick. You can also do what we did and buy the pre-rolled puff pastry. This typically comes in two even sheets.
Create a vegan egg wash by combining non-dairy milk and your agave nectar.
Brush one of your puff pastry sheets generously with half the "egg" wash and place the other sheet directly on top. Brush the top of that sheet with the remaining "egg" wash. Slice into squares about the size of your sliders patties.
Transfer your puff pastry buns to a lined baking sheet into the fridge for about 30 minutes.
Preheat oven to 425F and bake your puff pastry buns for about 20 minutes or until golden brown.
Once baked you will be able to split the puff pastry like a burger bun.
Add an Oreo patty to the bun and top with some sliced strawberries and serve!