Vegan Cheese Danish
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:
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Preheat oven to 350F (or the temperature on your puff pastry package)
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In a bowl, mix together the cheese, sugar, lemon juice, vanilla extract, and maple syrup until smooth. Set aside.
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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.
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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.
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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.
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Bake danishes until golden brown, approx. 10-15 minutes.
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Make the icing while the danishes are baking. Add milk slowly to icing sugar and whisk. Adjust as needed to get the correct thickness.
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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.