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Easy Vegan Strawberry Danish

A delightful vegan twist on a classic danish, filled with sweet strawberries and topped with powdered sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 pieces
Course: Dessert, Snack
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 1 sheet vegan puff pastry, thawed Ensure puff pastry is high-quality.
  • 1 cup fresh strawberries, sliced Feel free to experiment with other fruits like blueberries or cherries.
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • as needed Non-dairy milk, for brushing Helps achieve a golden appearance.
  • as needed Powdered sugar, for dusting Optional, for a charming touch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine the sliced strawberries, sugar, cornstarch, and vanilla extract. Gently toss until the strawberries are well-coated.
  3. Unfold the thawed puff pastry onto a lightly floured surface if necessary. Use a rolling pin to gently roll it out, making it a bit thinner and more manageable.
  4. Cut the pastry into rectangles or squares, about 4x4 inches each, yielding 6-8 pieces.
  5. Place a spoonful of the strawberry filling in the center of each pastry piece, leaving space around the edges for folding.
  6. Gently fold the corners inwards towards the center to create little pockets for the strawberries and pinch the edges to seal.
  7. Brush the tops of the pastries with non-dairy milk.
  8. Bake for about 20 minutes or until golden brown and puffed.
  9. Let them cool slightly before dusting with powdered sugar.
  10. Serve and enjoy as your family devours these delicious pastries!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes to restore flaky texture.