Vegan Strawberry Cream Danish
This vegan strawberry cream Danish is a flaky, bakery-style pastry made with dairy-free puff pastry, creamy vegan filling, and juicy strawberries. Completely plant-based and surprisingly easy, it’s perfect for brunch, dessert, or anytime you want an indulgent vegan pastry that tastes just as good as the classic version.
Ingredients
- Main Ingredients
- 1 sheet vegan puff pastry thawed but cold
- 1 cup fresh strawberries hulled and thinly sliced
- 6 –8 oz dairy-free cream cheese softened
- Flavor Base & Sweeteners
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest or 1 tablespoon lemon juice
- Pantry Staples
- 1 –2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons plant-based milk for brushing pastry
- Pinch of salt
Instructions
- Preheat & Prep
- Preheat oven to 400°F (205°C).
- Line a baking sheet with parchment paper.
- Toss sliced strawberries with granulated sugar and cornstarch; set aside.
- Make the Cream Filling
- In a bowl, mix dairy-free cream cheese, powdered sugar, vanilla, lemon zest (or juice), and salt until smooth and creamy.
- Prepare the Pastry
- Roll out puff pastry on a lightly floured surface.
- Cut into rectangles or squares.
- Score a border around each piece, about ½ inch from the edge, without cutting all the way through.
- Assemble
- Spread a spoonful of vegan cream filling inside the scored border.
- Top with strawberry slices.
- Brush pastry edges lightly with plant-based milk.
- Bake
- Bake for 18–22 minutes, until pastry is puffed and golden and strawberry juices are bubbling slightly.
- Cool & Finish
- Let cool for 10 minutes.
- Optional: dust with powdered sugar or drizzle with a simple vegan glaze.
Notes
- Keep puff pastry cold for maximum flakiness.
- Do not overfill, or the pastry may leak and become soggy.
- Cornstarch is essential to thicken strawberry juices during baking.