Description
This Easy Vegan Strawberry Danish recipe offers a delightful plant-based twist on a classic pastry. Using flaky vegan puff pastry filled with a sweet and tangy homemade strawberry compote, these danishes are brushed with melted coconut oil for a golden finish and optionally topped with a smooth vegan vanilla icing. Perfect as a delicious breakfast treat or sweet snack, these danishes are quick to prepare and bake to perfection in under 30 minutes.
Ingredients
Scale
Pastry and Topping
- 1 sheet puff pastry (ensure it’s vegan)
- 2 tablespoons melted coconut oil or vegan butter (for brushing)
Strawberry Filling
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar (or sweetener of choice)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Vegan Icing (Optional)
- 1/2 cup powdered sugar
- 1-2 teaspoons non-dairy milk (almond, oat, or soy milk)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberry Filling: In a small saucepan, combine the chopped strawberries, sugar, cornstarch, water, and lemon juice. Heat over medium heat, stirring occasionally, until the mixture begins to bubble and thicken, which should take about 5-7 minutes.
- Cool the Filling: Remove the strawberry mixture from heat and stir in the vanilla extract. Set it aside to cool while you prepare the pastry.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet. Cut it into 4 equal squares or rectangles for individual danishes.
- Brush Pastry Edges: Lightly brush the edges of each pastry square with melted coconut oil or vegan butter to help them brown and seal during baking.
- Assemble the Danishes: Spoon a generous amount of the cooled strawberry filling into the center of each puff pastry square.
- Form Pastry Pockets: Fold the corners of each puff pastry square towards the center over the strawberry filling, creating a small pocket. You may leave the center slightly open or fold the sides in for a more enclosed design.
- Brush with Coconut Oil: Brush the folded pastries with additional melted coconut oil or vegan butter to ensure a golden, crisp finish.
- Bake the Danishes: Place the assembled danishes onto the prepared baking sheet and bake in the oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Prepare the Vegan Icing (Optional): In a small bowl, whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth. Adjust the thickness by adding more non-dairy milk if needed.
- Cool Slightly: Remove the baked danishes from the oven and let them cool for a few minutes to set.
- Drizzle Icing: Drizzle the prepared vegan icing over each danish for a sweet finishing touch.
- Serve and Enjoy: Serve the danishes warm or at room temperature and enjoy the flaky, fruity, indulgent treat!
Notes
- You can substitute strawberries with other berries or fruit of choice for variety.
- For a crisper, flakier pastry, avoid overhandling the puff pastry dough.
- The vegan icing is optional; the danishes are delicious even without it.
- Use gluten-free puff pastry if a gluten-free version is desired.
- Ensure all ingredients, especially puff pastry and butter substitutes, are certified vegan.
