1 puff pastry (vegan), thawed
all-purpose flour to sprinkle, if needed
1/2 cup soy yogurt
6-8 fresh figs
maple syrup, or chocolate sauce to drizzle (optional)
Preheat oven to 190C (375F). Line baking tray with parchment paper and roll puff pastry into an oval shape to be approx. 1/4 inch thick. Sprinkle with all-purpose flour as needed for rolling to stop the pastry from sticking.
Poke pastry with fork to create tiny micro holes , leaving roughly one inch un-touched for the boarder. Place puff pastry in the oven to cook for 20-25 minutes, or as instructed on package.
When golden and crisp remove puff pastry from oven and let cool slightly. Scoop and spread soy yogurt into the centre of the pastry leaving roughly 1-inch for the boarder.
Cut figs into flower designs (by cutting into the middle of the figs in zig-zag pattern, all the way around, with a sharp knife). Decorate puff pastry with figs.
Slice pastry into strips and serve. Optional to drizzle with maple syrup or chocolate sauce before serving.