Vegan Strawberry Cream Danish

In recent years, the world has witnessed a remarkable surge in the popularity of vegan desserts. As more individuals embrace plant-based lifestyles, the demand for delectable options that satisfy sweet cravings without compromising dietary choices has skyrocketed. Among these delightful offerings, the Strawberry Bliss Vegan Cream Danish stands out as a truly indulgent treat. This pastry not only caters to those who follow vegan diets but also appeals to anyone seeking a luscious dessert that bursts with flavor.

Indulge in the deliciousness of Strawberry Bliss Vegan Cream Danish, a perfect treat that combines flaky pastry with a creamy vegan filling and fresh strawberries. This recipe is not only plant-based but also caters to anyone craving a sweet delight. Crafted with wholesome ingredients like almond milk and cashews, this elegant pastry is ideal for breakfast, brunch, or dessert. Experience a blissful fusion of flavors that satisfies your sweet tooth without sacrificing health!

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Ingredients

For the Danish Dough:

2 cups all-purpose flour

2 tbsp granulated sugar

1/2 tsp salt

1 tbsp instant yeast

3/4 cup almond milk (warmed)

1/4 cup avocado oil (or melted coconut oil)

For the Vegan Cream Filling:

1 cup raw cashews (soaked in water for at least 2 hours)

1/2 cup coconut cream

1/4 cup powdered sugar

1 tbsp vanilla extract

1 tbsp lemon juice

For the Strawberry Topping:

1 cup fresh strawberries (sliced)

2 tbsp maple syrup

1 tsp lemon juice

Optional Garnish:

Mint leaves

Extra powdered sugar

Instructions

Prepare the Dough: In a large bowl, combine the flour, sugar, salt, and instant yeast. Mix well. In a separate bowl, combine the warmed almond milk and avocado oil. Pour the wet mixture into the dry ingredients. Stir until a dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Make the Vegan Cream Filling: Drain the soaked cashews and place them in a blender along with coconut cream, powdered sugar, vanilla extract, and lemon juice. Blend until completely smooth and creamy. Taste and adjust sweetness if desired. Set aside.

Prepare the Strawberries: In a small bowl, combine sliced strawberries, maple syrup, and lemon juice. Toss gently and let them macerate for about 10 minutes to release their juices.

Assemble the Danishes: Preheat your oven to 375°F (190°C). Once dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Cut the dough into squares (about 4x4 inches).

Fill the Danishes: Create a small indentation in the center of each square of dough. Spoon about 1-2 tablespoons of the vegan cream filling into the center of each square, followed by a few pieces of macerated strawberries.

Shape the Danishes: Fold the corners of each dough square toward the center, pinching them to create a pastry shape. Place the filled danishes on a parchment-lined baking sheet.

Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve: Drizzle extra vegan cream over the top of the cooled danishes (if desired) and garnish with mint leaves and a dusting of powdered sugar. Enjoy!

Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 8 servings