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Vegan Strawberry Cream Danish

Vegan Strawberry Cream Danish

Vegan Strawberry Cream Danish recipes are a delightful way to enjoy a classic pastry with a vegan twist, offering a satisfying treat that is surprisingly simple to whip up at home. This recipe is perfect for anyone looking to impress with a elegant dessert or simply indulge in a sweet, berry-filled delight without dairy.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 50 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet vegan puff pastry about 9 oz or 250g, thawed according to package directions
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 cup granulated sugar divided
  • 1 cup fresh strawberries hulled and quartered
  • 8 oz vegan cream cheese 225g, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon plant-based milk such as almond or soy
  • Fresh mint leaves for garnish

Equipment

  • Small saucepan
  • Medium Bowl
  • Electric mixer or whisk
  • Baking Sheet
  • Parchment paper

Method
 

  1. In a small saucepan, combine the quartered strawberries, lemon juice, cornstarch, water, and 1/4 cup of the granulated sugar. Stir well to combine.
    1 cup fresh strawberries, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1/4 cup water, 1/2 cup granulated sugar
  2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly, until the strawberries begin to soften and the sauce thickens. This should take about 5–7 minutes. Once thickened, remove from heat and set aside to cool completely.
  3. In a medium bowl, combine the softened vegan cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer or a whisk until smooth and creamy.
    8 oz vegan cream cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
  4. Preheat your oven to 400°F (200°C). Unroll the thawed vegan puff pastry sheet onto a lightly floured surface. Cut the pastry into four equal rectangles.
    1 sheet vegan puff pastry
  5. Using a sharp knife, lightly score a border about 1/2 inch from the edges of each pastry rectangle. Be careful not to cut all the way through. This will help create a raised edge for the filling.
  6. Spread a generous tablespoon of the vegan cream cheese mixture evenly inside the scored border of each pastry rectangle.
    8 oz vegan cream cheese
  7. Spoon a portion of the cooled strawberry filling over the cream cheese layer on each pastry. Distribute it evenly, leaving a small edge.
    1 cup fresh strawberries
  8. Place the assembled danishes on a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the puff pastry is golden brown, puffed up, and cooked through.
    1 sheet vegan puff pastry
  9. While the danishes are baking, prepare a simple glaze by whisking together the remaining 1/4 cup granulated sugar with 1 tablespoon of plant-based milk until smooth.
    1/2 cup granulated sugar, 1 tablespoon plant-based milk
  10. Once removed from the oven, let the danishes cool slightly on the baking sheet. Drizzle the optional glaze over the warm danishes. Garnish with fresh mint leaves if desired. Serve warm or at room temperature.
    1 tablespoon plant-based milk, Fresh mint leaves

Notes

Leftover danishes are best stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven. Freeze baked danishes for longer storage.