This delicious Vegan Danish Pastry is a quick and easy handy-sized sweet dessert recipe everybody will love! It’s made of flaky vegan puff pastry topped with creamy vanilla custard pudding and fresh strawberries.
*Note: Be sure to check out the recipe video + step-by-step photos in the blog post above!
Pour 3-4 tbsp of the dairy-free milk into a small cup. Add the cornstarch, sugar, vanilla and turmeric (if using) and stir until smooth. Set aside.
Add the remaining dairy-free milk to a small saucepan and bring to a boil. Then whisk in the cornstarch mixture, and cook for 1-2 minutes, stirring constantly, until you get a thick and creamy pudding. Then remove from the heat, cover with cling wrap and allow to cool. (The cling wrap prevents the pudding from forming a skin).
Once cooled mix again until smooth and creamy.
Preheat the oven to 430°F (220°C). Line a baking sheet with parchment parchment and set aside.
Roll out the puff pastry dough and cut into 6 squares (or more/less, depending on desired size), then place on the prepared baking sheet. Fold the corners towards the center and press to the bottom so they won’t rise during baking.
Brush the dough with dairy-free milk. Add a bit of pudding in the center of each pastry using a teaspoon or piping bag and sprinkle with some coconut sugar if you like.
Bake for about 16-18 minutes until the Danish are puffed, flaky and golden brown. Remove from the oven and allow to cool a bit.
Top with fresh strawberries or other fruits of your choice. Sprinkle with some desiccated coconut or chopped nuts or chocolate and enjoy!
Dairy-free milk: I prefer using canned light coconut milk as this will make the pudding richer and creamier. You could also use another plant-based milk such as soy milk, almond milk or cashew milk. However, the pudding will be more watery. In this case you can add 1-2 tbsp nut butter for more richness, e.g. cashew butter, almond butter or peanut butter. For a nut-free version you could also add some tahini or sunflower seed butter.
Cornstarch: You could try arrowroot flour instead.
Sweetener: You can use any sugar, such as raw cane sugar, coconut sugar, date sugar, etc., or use Erythritol for a sugar-free version. Maple, agave or date syrup will do too!
Baking Time: If making smaller Danish pastries, be sure to reduce the baking time as they are done sooner.
Please read the blog post above for more helpful tips and information about this recipe.