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Vegan Danish

Irresistible Vegan Danish: Flaky Treats with Delightful Fillings

Enjoy these delicious Vegan Danish pastries that blend indulgence and healthiness while keeping under 200 calories each.
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 Pastries
Course: Breakfast
Cuisine: Vegan
Calories: 200

Ingredients
  

For the Pastry
  • 2 packs Crescent Roll Dough Store-bought or homemade
For the Cream Cheese Filling
  • 8 oz Vegan Cream Cheese Options like Violife or Kite Hill work great
  • 1/4 cup Sugar or Xylitol Can substitute with coconut sugar or pure maple syrup
  • 1 tbsp Lemon Juice Optional for extra flavor
For the Topping
  • 2 tbsp Pure Maple Syrup or Agave For glazing
  • 1 cup Pie Filling Such as Cherry or Blueberry

Equipment

  • food processor
  • Baking Tray
  • Parchment paper

Method
 

Step-by-Step Instructions for Vegan Danish
  1. Blend the vegan cream cheese, sugar, lemon juice, and an optional splash of vanilla extract in a food processor until smooth and creamy.
  2. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Slice the crescent roll dough along the perforations and press down in the center of each section to form a well.
  3. Brush each piece of dough with maple syrup and spoon a generous amount of the cream cheese filling into the center, adding pie filling on top.
  4. Bake for approximately 18 minutes or until golden brown, watching carefully towards the end.
  5. Allow the Vegan Danishes to cool on the tray for a few minutes, then drizzle remaining cream cheese filling on top before serving.

Nutrition

Serving: 1PastryCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 250mgPotassium: 100mgFiber: 1gSugar: 5gVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Enjoy these Vegan Danishes fresh or stored in an airtight container for later. They are perfect for brunch or a cozy snack and are easy to customize with different fillings.

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