Description
This Flaky Vegan Strawberry Cream Cheese Danish is a dairy-free delight with crisp puff pastry, luscious vegan cream cheese filling, and sweet, juicy strawberries. Perfect for brunch, dessert, or a weekend treat, this easy plant-based pastry brings bakery-level flavor and elegance—no eggs or dairy required.
Ingredients
- 1 sheet vegan puff pastry, thawed if frozen
- 1/2 cup vegan cream cheese (e.g., Kite Hill, Tofutti)
- 2–3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup fresh strawberries, sliced
- 1–2 tablespoons plant-based milk (for brushing)
- Optional: turbinado sugar (for sprinkling on edges)
- Optional: powdered sugar glaze (powdered sugar + plant milk for drizzling)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut puff pastry into 6–8 rectangles or squares, based on desired shape.
- In a bowl, mix vegan cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
- Spoon or pipe cream mixture into the center of each pastry piece.
- Top with sliced strawberries, pressing lightly into the cream.
- Fold or shape edges as desired and brush exposed pastry with plant milk.
- Sprinkle with turbinado sugar for added crunch, if using.
- Bake for 15–20 minutes, until puffed and golden.
- Let cool slightly and drizzle with powdered sugar glaze if desired. Serve warm or chilled.
Notes
- Use blueberries, raspberries, or a berry mix for variety.
- Add vegan chocolate chips or almond extract for fun flavor twists.
- For savory danish: skip sugar, and fill with vegan cheese and tomatoes.
- Make mini versions for brunch buffets or parties.
- To freeze, assemble danishes unbaked and freeze; bake directly from frozen.
