Vegan Strawberry Cream Danish (Print Version)
# Ingredients:
→ Pastry
01 -
1–2 sheets of puff pastry (vegan and gluten-free)
→ Cream Cheese Filling
02 -
130g dairy-free cream cheese
03 -
15g gluten-free or plain flour
04 -
15g caster sugar + extra for sprinkling
05 -
4 tablespoons dairy-free milk
→ Toppings
06 -
Fresh strawberries
# Instructions:
01 -
Preheat oven to 180°C fan and line 2 large baking trays with greaseproof paper. Unroll the pastry sheet, leaving the baking paper underneath to prevent sticking. Use a rolling pin to flatten any wrinkles. Dust with flour if the pastry is sticky.
02 -
Use a heart-shaped cookie cutter to cut out shapes and place them on the lined trays. Press a smaller heart-shaped cutter into the center of each larger heart to create an indentation. Set aside.
03 -
In a bowl, mix cream cheese, flour, and sugar until thick and creamy. Transfer the filling to a piping bag and snip off the tip. If you don’t have a piping bag, spoon the filling onto the pastry.
04 -
Wash and slice fresh strawberries. Place a few slices on top of the cream cheese filling. Brush the edges of the pastry with dairy-free milk and sprinkle with sugar.
05 -
Bake in the middle of the oven for 10–15 minutes, or until golden and flaky. Repeat with the second tray. Allow to cool slightly before serving with a dusting of icing sugar.
# Notes:
01 -
Storing: Store pastries in a sealed container in the fridge. Allow to come to room temperature before serving. Best eaten within 2 days.
02 -
Where to buy puff pastry: Jus-Roll is available at most supermarkets, including Sainsbury’s, Tesco, Ocado, and ASDA.