This vegan take on a the classic pastry is sure to be a berry sweet treat to your taste buds this spring! Our Double Crème cheese is perfect in these, sweet but a lil tangy sooo good! Mix & match your favourite jams and fruits for unlimited combinations!
Makes 6 danishes
Recipe and content provided by @vegdork
Ingredients:
Cheese Filling:
1 pkg Fauxmagerie Zengarry Double Crème cashew cheese
1/4 cup white sugar
1 tsp lemon juice
1 tsp vanilla
1 tsp maple syrup
- Puff Pastry Sheets, defrosted
- Your choice of jam/pie filling
- Berries
Icing:
1/4 cup icing sugar
1-2 tsp plant based milk
Directions:
Preheat oven to 350F (or the temperature on your puff pastry package)
In a bowl, mix together the cheese, sugar, lemon juice, vanilla extract, and maple syrup until smooth. Set aside.
Open puff pastry sheets, I like to roll mine out a little bit to make them thinner. Try to keep the rectangle shape. Cut dough into 12 strips. Set aside.
Take two strips and connect together, pressing down the dough. Twirl the long strip, pressing down on the end, start twisting around that point to create a pinwheel. Press down in the center. Repeat with other strips. You will have 6 danishes.
Transfer to a parchment lined baking sheet. Scoop in about a tablespoon of your cheese filling in the center of each danish. Add your choice of jam/ pie filling next to the cheese filling. Add a berry if you wish.
Bake danishes until golden brown, approx. 10-15 minutes.
Make the icing while the danishes are baking. Add milk slowly to icing sugar and whisk. Adjust as needed to get the correct thickness.
Remove from the oven & let cool for a few minutes. Drizzle on the icing. The danishes are best eaten right away. Store in an airtight container for up to 3 days.
Note: I recommend using puff pastry sheets (it depends on the brand but many are
sheets (it depends on the brand but many are vegan) - they defrost faster & you get an even dough with minimal effort.
Follow along on Youtube!
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