Berry Cream Cheese Danishes
These vegan berry cream cheese Danishes have all the sweet and tangy flavors we love from a berry-loaded pastry.
Made with a handful of ingredients and a few simple steps, you can have these delicate pastries on your breakfast table in under 45 minutes.
This vegan Danish pastry recipe is perfect for sharing and special-occasion worthy. They’re the real deal, as good as any you’d find in a coffee shop.
Pop your beautiful creation onto a table with a few other baked treats. Check out this blueberry pancake crumble for a dreamy breakfast or brunch spread.
If you love trying delicious recipes, check out my blueberry vegan casserole or these easy vegan buttermilk waffles!
Why you’ll love these berry cream cheese Danishes
- Easy recipe: Using pre-made Pepperidge Farm pastry puff sheets time and is so simple. Simply thaw the pastry sheets, mix the filling, and assemble the Danishes before baking. This quick dessert can be made up much faster than traditional Danish pastry.
- Versatile: These berry cream cheese Danishes can be customized to your liking by using different types of fruit and preserves. You can also adjust the sweetness level to your preference by adding more or less sugar. This vegan Danish pastry recipe is a fun dessert with a mug of hot cocoa made with your favorite plant milk.
- Perfect for sharing: This sweet treat is perfect for sharing with your best friend or family members. They are also great for brunches, parties, or as a special treat for yourself.
- Accessible ingredients: You can pick up all the necessities at your local grocery store.
Ingredients and Substitutions
- Pepperidge Farm pastry puff sheets – thawed: This store-bought pastry is a flaky pastry that’s perfect for making Danishes. Pepperidge Farm pastry puff sheets are pre-made and come frozen.
- Vegan cream cheese: Can be found in most grocery stores and provides a creamy, tangy flavor – such as Tofutti cream cheese. You can also try a sweet vegan cream cheese if you’d prefer.
- Sugar: Granulated sugar is perfect, but you can also use other sweeteners such as honey or maple syrup.
- Lemon juice: Use freshly squeezed lemon juice for the best flavor. A little lemon zest could be added too.
- Vanilla: Adds a rich, sweet flavor to the recipe. Use pure vanilla extract for the best flavor. Almond extract is a lovely alternative.
- Frozen berries: Frozen berries are used in the recipe for the best result. You can use different options of frozen berries you like, such as strawberries, raspberries, or blueberries.
- Blueberry Preserves: Blueberry fruit jam or preserves are used to add an extra layer of sweetness and blueberry flavor to this jam Danish recipe.
- Vegan Egg: Try aquafaba or flax eggs. Apply the egg wash with a pastry brush for a golden brown glow.
Variations and Add-ins
- Chocolate Chips: For a delicious chocolate-berry combination, add in chocolate chips to this easy pastry recipe.
- Nuts: Try adding chopped almonds or pecans to the berry filling for added texture and crunch.
- Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the berry filling for warm and cozy flavors.
- Lemon glaze: Drizzle the pastries with a lemon glaze made from powdered sugar, lemon juice, and non-dairy milk for a sweet and zest finish with an aesthetic appeal!
- Streusel topping: Top the pastries with a vegan streusel topping made from a vegan butter, sugar, and flour mixture for added texture and flavor.
- Vegan puff pastry strudels: Swap the berries for apples and wrap the pastry around the apples.
- Whipped cream: Serve them with a small bowl of whipped soy cream.
Make ahead and storage
Make ahead instructions
You can make the filling for the Danish pastries up to 2 days in advance and store it in the refrigerator until ready to use.
The pastry dough can also be prepared ahead of time and stored in the refrigerator in an airtight container until ready to use. They can also be frozen.
To prepare the pastry ahead of time, follow the recipe instructions up until the point where the pastries are assembled. At this point, cover the pastries with plastic wrap and refrigerate for up to 24 hours before baking.
Storage instructions
To store leftover baked berry cream cheese Danishes, allow them to cool completely, then place them in an airtight container or covered it with plastic wrap.
Store in the refrigerator for up to 3 days. To reheat, place the pastries on a baking sheet lined with parchment paper and warm in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.
Alternatively, you can freeze the baked pastries for up to 1 month.
To freeze, allow the pastries to cool completely, then wrap them individually in cling film or aluminum foil and place them in a freezer-safe container or resealable plastic bag.
To reheat, thaw the pastries in the refrigerator overnight, then reheat in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.
FAQs
Can I use fresh berries instead of frozen berries?
Yes, you can use fresh berries in this recipe. However, be sure to adjust the cooking time for the filling accordingly, as fresh berries will cook faster than frozen berries. Try using fresh strawberries, raspberries or blueberries.
Can I use a different type of pastry dough for berry cream cheese Danishes?
Yes, you can use a different type of pastry dough if you prefer. However, be sure to adjust the cooking time and temperature accordingly, as different types of pastry dough may require different baking times and temperatures.
Can I use regular cream cheese instead of vegan cream cheese?
Yes, you can use regular cream cheese instead of vegan cream cheese if you are not following a vegan diet. However, be aware that this will make the recipe non-vegan.
Can I make these berry cream cheese Danishes gluten-free?
Yes, you can make these pastries gluten-free by using a gluten-free pastry dough. However, be aware that the texture and taste may differ from the original recipe.
Can I use a different type of egg substitute for berry cream cheese Danishes?
Yes, you can use a different type of egg replacer if you prefer. Aquafaba or a mixture of non-dairy milk and cornstarch, works well as vegan egg substitutes in vegan recipes. If you aren’t vegan, egg whites work well too.
INGREDIENTS
- 1 package of Pepperidge Farm pastry puff sheets – thawed
- 8oz. vegan cream cheese
- 1/3 cup of sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 cup frozen berries
- 1/2 cup blueberry preserves
- 1 vegan egg
METHOD
- Preheat the oven to 400F and line your baking sheet with parchment paper
- In one bowl, combine the vegan cream cheese, sugar, lemon juice, and vanilla. Beat until smooth. Set aside.
- In another bowl, combine the frozen berries and blueberry preserves. Set aside.
- Roll out your pastry puff and cut the sheet in half and divide it into thirds.
- Poke the centers of the pastry puff with a fork but don’t poke the edges.
- Brush the vegan egg over each rectangle.
- Spoon the cream cheese mixture onto the middle of your rectangle. Then spoon your berry mixture over the cream cheese. Less is more!
- Bake the pastries for 15-18 minutes.
- Cool before serving.
Berry Cream Cheese Danish
Ingredients
- 1 package Pepperidge Farm pastry puff sheets thawed
- 8 oz vegan cream cheese
- 1/3 cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 cup frozen berries
- 1/2 cup blueberry preserves
- 1 vegan egg
Instructions
- Preheat the oven to 400F and line your baking sheet with parchment paper
- In one bowl combine the vegan cream cheese, sugar, lemon juice, and vanilla. Beat until smooth. Set aside.
- In another bowl combine the frozen berries and blueberry preserves. Set aside.
- Roll out your pastry puff and cut the sheet in half and divide into thirds.
- Poke the centers of the pastry puff with a fork but don’t poke the edges.
- Brush the vegan egg over each rectangle.
- Spoon the cream cheese mixture onto the middle of your rectangle. Then spoon your berry mixture over the cream cheese. Less is more!
- Bake the pastries for 15-18 minutes.
- Cool before serving.
I tried this recipe for a tea party. I didn’t have any blueberry preserves but had frozen blueberries. I made a quick blueberry compote (blueberry, cornstarch and some sugar) and followed the rest of the recipe as written. It was a hit! I had many friends who mentioned that they could not tell it was vegan. I’m excited to try this recipe with other berries or apples. Thank you!