Vegan Strawberry Cream Danish
A delightful treat combining flaky pastry with a rich, creamy filling, perfect for any occasion and customizable to fit your preferences.
Ingredients
Puff Pastry
- 1-2 sheets sheets of puff pastry (I use JusRol Vegan + Gluten-free Puff Pastry) Ensure puff pastry is chilled for best results.
Cream Filling
- 130 g dairy-free cream cheese
- 15 g gluten-free / plain flour Depending on if you are making them gluten-free.
- 15 g caster sugar Plus extra for sprinkling.
- 4 tablespoons dairy-free milk
- Fresh strawberries Sliced for topping.
Instructions
Preparation
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and cut it into squares or rectangles.
- Score a border around each piece, about 1 cm inside the edges, to create a crust.
Cream Cheese Filling
- In a mixing bowl, combine dairy-free cream cheese with gluten-free or plain flour, caster sugar, and dairy-free milk. Mix until smooth.
- Optional: Add vanilla extract or lemon zest for extra flavor.
- Spoon the creamy mixture into the center of each pastry piece.
- Top with sliced fresh strawberries and sprinkle with a little extra sugar.
Baking
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy.
Notes
Enjoy warm, dusted with powdered sugar. Pair with dairy-free yogurt for breakfast or brunch. Can store in an airtight container in the refrigerator for up to 3 days.