Vegan Strawberry Cream Danish

In recent years, vegan pastries have soared in popularity, captivating the taste buds of both plant-based enthusiasts and those simply looking to indulge in a delightful treat. The Vegan Strawberry Cream Danish stands out as a quintessential example of this trend, offering an irresistible combination of flaky, buttery pastry paired with a luscious strawberry cream filling. This indulgent dessert is not only a feast for the eyes but also a celebration of vibrant flavors and wholesome ingredients.

Indulge in the deliciousness of Vegan Strawberry Cream Danish, a pastry that beautifully combines flaky, buttery dough with a creamy strawberry filling. Perfect for anyone, this recipe uses wholesome, plant-based ingredients like fresh strawberries and cashews, making it not just a treat for the taste buds, but also a healthier option. Experience the joy of vegan baking and impress friends and family with this exquisite, easy-to-make dessert that celebrates vibrant flavors and guilt-free indulgence.

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Ingredients

For the Danish Dough:

2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup coconut milk (warm)

1 packet (2 1/4 teaspoons) active dry yeast

1/4 cup vegan butter, melted

1 teaspoon vanilla extract

For the Strawberry Cream Filling:

1 cup fresh strawberries, hulled and sliced

1 tablespoon maple syrup (adjust based on sweetness preference)

1/2 cup cashews, soaked for at least 2 hours and drained

1/4 cup coconut yogurt

1 teaspoon lemon juice

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

For Assembly:

Extra sliced strawberries for topping

Vegan powdered sugar (for dusting)

Instructions

Activating the Yeast: In a small bowl, combine the warm coconut milk, granulated sugar, and active dry yeast. Stir gently and let sit for about 10 minutes, or until frothy.

Making the Dough: In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the melted vegan butter, activated yeast mixture, and vanilla extract. Mix until a soft dough forms.

Kneading the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size.

Prepare the Strawberry Cream Filling: In a blender or food processor, combine the soaked and drained cashews, coconut yogurt, lemon juice, cornstarch, and vanilla extract. Blend until smooth and creamy. Add in the maple syrup and strawberries, and pulse a few times until well combined but still chunky. Set aside.

Shaping the Danish: Once the dough has risen, punch it down to remove air. Roll it out to a rectangle (about 1/4 inch thick). Cut squares (about 4x4 inches). Make a cut from each corner to about 1 inch from the center, creating a star shape.

Filling the Danish: Spoon about 1 tablespoon of the strawberry cream mixture into the center of each square. Carefully fold the corners over the filling to create a pretty shape, pinching to seal if necessary.

Second Rise: Place the shaped danishes on a baking sheet lined with parchment paper. Cover and let them rise for an additional 30 minutes.

Baking: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes or until golden brown.

Finishing Touches: Remove from the oven and let cool. Once cooled, decorate with extra sliced strawberries on top and dust lightly with powdered sugar.

Serve: Enjoy your delicious Vegan Strawberry Cream Danish warm or at room temperature. Perfect for breakfast or a delightful snack!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8