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Home » Easy Vegan Cream Cheese Danish with Puff Pastry

Jul 28, 2023 · Modified: Apr 15, 2024 by Vina · This post may contain affiliate links

Easy Vegan Cream Cheese Danish with Puff Pastry

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This easy vegan cream cheese Danish recipe is super easy to make. Using a quick and simple cream cheese filling and frozen puff pastry, these pastries are a perfect treat to add to your vegan brunch or breakfast.

This easy vegan cream cheese Danish recipe is super easy to make using a quick and simple cream cheese filling and frozen puff pastry.

Why You’ll Love This Recipe:

These creamy, flaky, and sweet vegan cream cheese Danish pastries are ready in under 30 minutes and taste like they’re fresh from the bakery.  If you grew up enjoying toaster strudel, you’ll certainly love these.

Ingredients to Make Vegan Cream Cheese Danish:

  • Puff Pastry: I used store-bought frozen puff pastry sheets. Vegan puff pastry isn’t usually hard to find, but you’ll just want to be sure to check the ingredients.
  • Vegan Cream Cheese: I like to use Kite Hill cream cheese, but feel free to use the brand of your choice, like Tofutti cream cheese or Miyoko’s.
  • Granulated Sugar: to sweeten and balance the tartness of the vegan cream cheese. Remember to use organic sugar to ensure that it is vegan.
  • Vanilla Extract: to add warmth and depth.

Vegan Egg Wash

  • Melted Butter: I like to use salted vegan butter to balance out the sweetness.
  • Agave or Maple Syrup: this will carmelize while the pastries are baking to achieve perfectly golden brown edges.

Icing (optional)

  • Powdered Sugar: again, be sure to use organic powdered sugar to ensure that it is vegan. 
  • Vegan Milk or Lemon Juice:  I always have vegan milk on hand, so that’s what I used for this recipe, but I’d recommend using lemon juice if you want your icing to be a little less sweet.

How to Make Vegan Cream Cheese Danish:

  1. Preheat the oven to 400℉.
  2. Mix together the vegan cream cheese, sugar, and vanilla extract with a rubber spatula or whisk until smooth. 
  3. Make the vegan egg wash by mixing together the melted butter and agave or maple syrup until combined and set it aside.
  4. Unfold the puff pastry on a lightly floured surface and gently roll it out using a rolling pin until the creases disappear. This should only take a few rolls in each direction (vertical and horizontal).
  5. Cut the pastry into six equal rectangles using a sharp knife or pizza cutter.
  6. Transfer the pastry rectangles to a parchment paper-lined baking tray.
  7. Using a sharp paring knife, lightly score a ¼ inch border around the perimeter of each pastry. Avoid cutting all the way through the dough.
  8. Brush the borders of the puff pastry with a layer of vegan egg wash.
  9. Scoop and spread about one tablespoon of the cream cheese filling in the middle of each pastry within the scored borders. Adjust the amount of filling as needed to be sure to use it all.
  10. Bake for 18-20 minutes or until the danishes are flaky and golden brown.
  11. Drizzle with the icing while the cream cheese danishes are still warm.
  12. Allow to cool before serving.

Icing Topping:

  1. Mix together the powdered sugar and vegan milk or lemon juice until smooth, it should resemble liquid glue.
  2. If the mixture is too thick, add a few more drops of your chosen liquid or if it is too thin add more powdered sugar until you’ve reached your desired consistency.
Score a ¼ inch border around each pastry.
Spread the filling within the borders of the pastries.

How to Store Your Cream Cheese Danish:

It’s best to enjoy these fresh and warm from the oven but if you have extras left over, they can be stored in an air-tight container or storage bag at room temperature for up to 2 days.  They can also be stored in the refrigerator for up to 4 days, but I’ve found they become soggy when stored this way, so I don’t recommend cold storage if this is an issue for you.

How to Reheat Your Pastries:

You can reheat your cream cheese Danish in the oven at 350℉ for about 3-5 minutes or in a toaster oven until they are warm and crispy again, I would recommend keeping a close eye on them in the toaster oven.

This easy vegan cream cheese Danish recipe is super easy to make using a quick and simple cream cheese filling and frozen puff pastry.

Additional Fillings & Toppings:

  • Fruit jam or marmalade
  • Fresh strawberries, blueberries, blackberries, or raspberries
  • Vegan chocolate hazelnut spread (Nutella), chocolate chips, or squares.
  • Flavored cream cheeses, like blueberry cream cheese or strawberry cream cheese (*note you may have to adjust the sugar, as these tend to already be sweetened)

More Vegan Dessert Recipes You’ll Love:

  • The Best Vegan Strawberry Croissants (Cream Pan Copycat)
  • The Best and Easiest Vegan Pastry Cream (Crème Pâtissière)
  • Easy & Unbelievably Vegan Vanilla Cupcakes (Moist & Fluffy)
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This easy vegan cream cheese Danish recipe is super easy to make. Using a quick and simple cream cheese filling and frozen puff pastry, these pastries are a perfect treat to add to your vegan brunch or breakfast.

Easy Vegan Cream Cheese Danish


  • Author: Vina
  • Total Time: 30 minutes
  • Yield: 6 Danishes 1x
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Description

This easy vegan cream cheese Danish recipe is super easy to make. Using a quick and simple cream cheese filling and frozen puff pastry, these pastries are a perfect treat to add to your vegan brunch or breakfast.


Ingredients

Units Scale

Danishes

  • 1 Sheet of Puff Pastry (thawed)
  • ½ cup Vegan Cream Cheese (room temperature)
  • 2 tbsp Granulated Sugar
  • ½ tsp Vanilla Extract

Icing (Optional)

  • ¼ cup Powdered Sugar
  • 1 tsp Vegan Milk or Lemon Juice

Vegan Egg Wash

  • 1 tbsp Melted Vegan Butter
  • 1 tbsp Agave or Maple Syrup


Instructions

  1. Preheat the oven to 400℉.
  2. To a bowl, add the vegan cream cheese, sugar, and vanilla extract. Mix with a rubber spatula until smooth and combined.
  3. Mix together the melted vegan butter and agave or maple syrup and set it aside.
  4. Unfold the puff pastry onto a flat floured surface and lightly roll it out just until the creases are no longer visible. Just a few times along the length and the width of the pastry.
  5. Slice the puff pastry into 6 equal rectangles and transfer them to a large baking tray lined with parchment paper.
  6. Using a knife, lightly score about a ¼-inch border around each puff pastry rectangle, being sure not to cut all the way through.
  7. Brush the borders of the puff pastry with the vegan egg wash.
  8. Scoop about 1 tablespoon of the vegan cream cheese filling onto the center of the puff pastry rectangles adjust as needed to use all of the filling and give each rectangle an equal amount.
  9. Spread the filling within the scored borders of the puff pastry.
  10. Bake in the oven for 18-20 or until the pastry is flaky and golden brown.
  11. For the optional icing topping. Whisk together the powdered sugar and vegan milk or lemon juice. Mix until it matches the consistency of liquid glue. If it is too thick or thin add more liquid or powdered sugar as needed. Drizzle the icing onto the cheese danishes while they are still warm.
  12. These are best enjoyed warm.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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