Imagine biting into a flaky, golden pastry that oozes with creamy vegan cheese and bursts with juicy blueberries - without any dairy or animal products! These irresistible Vegan Blueberry Cream Cheese Danishes are about to revolutionize your breakfast and dessert game, proving that plant-based treats can be just as decadent and mouthwatering as traditional pastries. Get ready to impress your friends, family, and even the most skeptical food critics with this surprisingly simple yet stunning recipe that looks like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 package vegan puff pastry
- 1 cup vegan cream cheese
- ½ cup blueberries
- ¼ cup sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon almond milk (for brushing)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Thaw the vegan puff pastry according to the package instructions. This usually takes about 10-15 minutes at room temperature.
- In a mixing bowl, combine the vegan cream cheese, sugar, lemon juice, and cornstarch. Use a hand mixer or a whisk to blend the ingredients until smooth and creamy. Make sure there are no lumps.
- Gently fold in the blueberries into the cream cheese mixture. Be careful not to crush the berries too much to keep some whole for texture.
- Once the puff pastry is thawed, unfold it carefully on a lightly floured surface. Roll it out gently if needed to smooth out any creases.
- Cut the puff pastry into 6 equal squares. Each square should be about 4x4 inches in size.
- Using a sharp knife, score a smaller square inside each puff pastry square, about ½ inch from the edges. This will create a border for the filling.
- Place a generous spoonful of the blueberry cream cheese mixture in the center of each scored pastry square.
- Fold the edges of the puff pastry over the filling to create a border, pressing gently to seal the edges. The filling should be visible in the center.
- Brush the tops of the danishes with almond milk to give them a nice golden color when baked.
- Carefully transfer the prepared danishes to the lined baking sheet, ensuring they are spaced apart to allow for puffing during baking.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
- Once baked, remove the danishes from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Serve warm or at room temperature, and enjoy your delicious vegan blueberry cream cheese danishes!
Tips
- Ensure your puff pastry is completely thawed but still cold for the best texture and rise.
- Don't overmix the blueberry cream cheese filling to maintain a rustic, chunky texture.
- Use a sharp knife when scoring the pastry to create clean, defined borders.
- Space the danishes apart on the baking sheet to allow proper expansion.
- Brush with almond milk sparingly to avoid soggy edges.
- Let the danishes cool slightly before serving to allow the filling to set.
- For extra shine, you can dust the cooled danishes with powdered sugar.
- Store leftovers in an airtight container and reheat briefly in the oven to restore crispness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 0mg
