Vegan Strawberry Cream Danish Recipe (Print Version)
# Ingredients:
→ Pastry Base
01 -
1-2 sheets vegan and gluten-free puff pastry (such as JusRol)
02 -
4 tablespoons dairy-free milk, for brushing
03 -
Caster sugar, for sprinkling
→ Cream Filling
04 -
130g dairy-free cream cheese
05 -
15g gluten-free or plain flour
06 -
15g caster sugar
→ Topping
07 -
Fresh strawberries, sliced
08 -
Icing sugar, for dusting
# Instructions:
01 -
Preheat your oven to 180°C fan. Get two large baking trays ready by lining them with greaseproof paper.
02 -
Unroll your pastry sheet, keeping the baking paper underneath to prevent sticking. Gently roll out any wrinkles. If it's sticky, dust lightly with flour.
03 -
Use a heart-shaped cookie cutter to cut out your shapes. Place them on the lined tray. Make a smaller heart indent in the center of each - don't cut all the way through!
04 -
Mix together cream cheese, flour, and sugar until thick and creamy. Put the mixture in a piping bag and snip the tip, or prepare to spoon it on.
05 -
Pipe or spoon the cream cheese mixture into the heart indents. Top with fresh strawberry slices.
06 -
Brush the pastry edges with dairy-free milk and sprinkle with sugar for a golden finish.
07 -
Bake in the middle of the oven for 10-15 minutes until golden and flaky. Work in batches if needed.
08 -
Let them cool slightly, dust with icing sugar, and serve while still warm and crispy.
# Notes:
01 -
Best enjoyed on the day they're made, but can keep for up to 2 days
02 -
Perfect for a special Valentine's Day breakfast or brunch
03 -
Store in a sealed container in the fridge and bring to room temperature before serving