Vegan Strawberry Cream Danish
Delight in these flaky Vegan Strawberry Cream Danishes topped with fresh strawberries and dairy-free cream cheese, perfect for a sweet breakfast treat or special occasion.
Equipment
- 2 baking tray lined with greaseproof paper
- 1 Rolling Pin
- 1 heart-shaped cookie cutter two sizes
- 1 piping bag optional
Ingredients
- 1-2 sheets vegan puff pastry
- 4.6 oz dairy-free cream cheese
- 1 tbsp gluten-free or plain flour
- 1 tbsp caster sugar plus extra for sprinkling
- 4 tbsp dairy-free milk
- fresh strawberries sliced
Instructions
- Preheat oven to 350°F (180°C) fan with two baking trays lined with greaseproof paper.
- Unroll puff pastry with baking paper underneath; lightly flatten wrinkles and dust with flour if sticky.
- Use a large heart-shaped cookie cutter to cut shapes and place on trays.
- Press a smaller heart cutter gently into the center of each large heart to create an indentation.
- Mix cream cheese, flour, and sugar until thick and creamy; transfer to piping bag or use a spoon.
- Pipe or spoon cream cheese filling into pastry hearts.
- Add sliced fresh strawberries on top of the cream cheese filling.
- Brush edges of pastry with dairy-free milk and sprinkle with extra sugar.
- Bake in oven 10-15 minutes until golden and flaky. Repeat with second tray if needed.
- Remove from oven, cool slightly, and dust with icing sugar before serving.
Notes
- Store in a sealed container in the fridge and bring to room temperature before eating.
- Best served the day they are made, up to two days for freshness.
- Use Jus-Rol vegan puff pastry found in most supermarkets.