Vegan Raspberry Danish
Servings: 8
Time: 40 min | Prep: 10 min | Cook: 25-30 min
We all need a little sugar and my personal favorite – the vegan raspberry Danish. This irresistible pastry takes me back to a sunny day when I stumbled upon a charming bakery, where the aroma of buttery goodness and the burst of raspberry flavor left my mouth water. Now, I’m excited to share this vegan version that brings joy to every bite.
INGREDIENTS
1 sheet frozen puff pastry, thawed and refrigerated
2 cups fresh raspberries
2 tsp vanilla extract
1 cup vegan cream cheese
1/3 cup powdered sugar, and 2 tbsp for topping
1 vegan egg wash (1 tbsp flax meal, 3 tbsp water)
2 tbsp flour, to spread on your cutting board for the puff pastry not to stick
RECIPE
Pre-heat oven to 400 F.
In a bowl, add vegan cream cheese, 1/3 cup powdered sugar and vanilla extract. Mix until well combined. Set aside.
On a cutting board, sprinkle flour evenly to prevent sticking. Roll out the puff pastry on top. Cut into 8 rectangles.
Add 1 dollop of cream cheese mixture onto each rectangle. Top with 5-6 raspberries on each.
Bring one of the two opposite corners of each rectangle together and tie in a knot for them to seal.
Add your vegan egg wash on each knot.
Line baking tray with parchment paper and place each rectangle 1.5 inches apart.
Bake for 25-30 minutes.
Once baked, they should have risen and expanded, and be perfectly golden brown.
Sprinkle remaining powdered sugar on top, and serve!
Bon appétit!
Enjoy!
