Description
A flaky, bakery-style vegan strawberry cream Danish made with puff pastry, dairy-free cream filling, and fresh strawberries.
Ingredients
- 1 sheet vegan puff pastry (thawed if frozen)
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 4 oz (115 g) vegan cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon plant-based milk (almond, soy, or oat)
- 1 tablespoon cornstarch
- 1 tablespoon maple syrup
- 1 tablespoon plant-based milk (for brushing)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Toss sliced strawberries with granulated sugar and lemon juice. Set aside.
- In a bowl, mix vegan cream cheese, powdered sugar, vanilla extract, plant-based milk, and cornstarch until smooth.
- Roll out puff pastry slightly and cut into rectangles. Place on baking sheet.
- Score a border around each pastry without cutting through.
- Spread cream filling inside each border and top with strawberries.
- Brush pastry edges with plant-based milk.
- Bake for 15–18 minutes until golden and puffed.
- Drizzle maple syrup on top and cool slightly before serving.
Notes
- Drain strawberries well to avoid soggy pastry.
- Use frozen strawberries only if thawed and drained.
- Add lemon zest for extra flavor.
- Top with sliced almonds for added texture.
- Best served fresh for maximum crispiness.
Nutrition
- Serving Size: 1 danish
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
