These Vegan Strawberry Cream Danishes are a delightful plant-based twist on a classic pastry. Flaky puff pastry cradles a creamy dairy-free filling and sweet strawberry topping, making them perfect for breakfast, brunch, or dessert.
Easy to whip up and utterly indulgent, these danishes prove you don’t need dairy or eggs to create a delicious treat that everyone will love.
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Small saucepan
- Spoon or piping bag
Ingredients
For the Pastry:
- 1 package (about 17 oz) vegan puff pastry, thawed
- 1 tbsp plant-based milk (for brushing)
For the Cream Filling:
- 1/2 cup (120g) vegan cream cheese
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the Strawberry Topping:
- 1 cup (150g) fresh strawberries, hulled and diced
- 2 tbsp granulated sugar
- 1 tsp cornstarch mixed with 1 tsp water
Optional Toppings:
- Powdered sugar for dusting
- Drizzle of vegan glaze (mix powdered sugar and plant-based milk)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Cream Filling: In a bowl, whisk together the vegan cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Prepare the Strawberry Topping: In a small saucepan over medium heat, combine the diced strawberries and sugar. Cook for 3–5 minutes until the strawberries release their juices. Stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and let cool.
- Shape the Pastry: Unroll the vegan puff pastry and cut it into 4–6 equal squares. Gently fold the edges inward to create a border. Place the squares on the prepared baking sheet.
- Assemble the Danishes: Spread a spoonful of the cream filling in the center of each pastry square, then top with a spoonful of the strawberry mixture.
- Brush and Bake: Lightly brush the edges of the pastry with plant-based milk. Bake in the preheated oven for 15–18 minutes, or until the pastry is golden and puffed.
- Cool and Serve: Allow the danishes to cool slightly before dusting with powdered sugar or drizzling with vegan glaze.
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Nutrition (Per Danish, Approx.)
- Calories: 230
- Protein: 3g
- Fat: 14g
- Carbohydrates: 22g
- Sugar: 9g
Expert Tips
- Thaw Properly: Ensure the puff pastry is fully thawed but still cold when working with it to avoid tearing.
- Custom Fruit: Swap strawberries with blueberries, raspberries, or peaches for a different flavor.
- Even Filling: Use a piping bag for a neater application of the cream filling.
FAQs
Can I make these ahead of time?
Yes, assemble the danishes and store them in the fridge. Bake fresh when ready.
What kind of vegan puff pastry works best?
Look for puff pastry made without butter or other animal products. Most store-bought options are naturally vegan, but check the label to be sure.
Can I use frozen strawberries?
Yes, frozen strawberries work well for the topping. Thaw and drain them before cooking.
Storing & Reheating
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes to regain crispness.
Substitutions & Variations
- Gluten-Free: Use a gluten-free vegan puff pastry if available.
- Sugar-Free: Substitute sugar with a plant-based sweetener like stevia or maple syrup.
- Chocolate Twist: Add a drizzle of melted vegan chocolate for an extra indulgence.
Vegan Strawberry Cream Danish
These Vegan Strawberry Cream Danishes are a delightful plant-based twist on a classic pastry. Flaky puff pastry cradles a creamy dairy-free filling and sweet strawberry topping, making them perfect for breakfast, brunch, or dessert.
Ingredients
Equipment
Method
- **Preheat Oven:** Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- **Prepare the Cream Filling:** In a bowl, whisk together the vegan cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- **Prepare the Strawberry Topping:** In a small saucepan over medium heat, combine the diced strawberries and sugar. Cook for 3–5 minutes until the strawberries release their juices. Stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and let cool.
- **Shape the Pastry:** Unroll the vegan puff pastry and cut it into 4–6 equal squares. Gently fold the edges inward to create a border. Place the squares on the prepared baking sheet.
- **Assemble the Danishes:** Spread a spoonful of the cream filling in the center of each pastry square, then top with a spoonful of the strawberry mixture.
- **Brush and Bake:** Lightly brush the edges of the pastry with plant-based milk. Bake in the preheated oven for 15–18 minutes, or until the pastry is golden and puffed.
- **Cool and Serve:** Allow the danishes to cool slightly before dusting with powdered sugar or drizzling with vegan glaze.
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