Bakery Style Cheese Danish (vegan)
Prep time
Bake time
Total time
In the original recipe from my book Modern Vegan Baking I used Aquafaba as the egg replacer, here I am using The Plant Based Egg by Freely Vegan. Both will work, but I have been using The Plant Based Egg for nearly 90% of my recipes so for me to have just one on hand is a real WIN! I hope you will try it!

For those who want to use aquafaba, reduce the soy milk in the recipe below by ⅓ cup (5 Tbs) and add ⅓ cup aquafaba instead
Serves: 18
  • For the Dough
  • All Purpose Flour 3 cups (375g) + more for rolling the dough
  • Granulated Sugar ¼ cup (50g)
  • Baking Powder ¼ teaspoon
  • The Plant Based Egg Egg replacer by Freely Vegan 3 teaspoons
  • Nutmeg ¼ teaspoon
  • Cardamom 1 teaspoon
  • Salt ¼ teaspoon
  • Soy Milk warm (approx 100°F) 14 Tablespoons (207ml)
  • Dry Yeast 1 Tablespoon + ¼ teaspoon
  • Softened Vegan Butter 1 cup (226g)
  • For the Cheese Filling
  • Vegan Cream Cheese 1½ cup (336g)
  • Vegan Butter 2 Tablespoons (28g)
  • Confectioner's Sugar 10 Tablespoons (75g)
  • Cornstarch 3 Tablespoons (24g)
  • Vanilla Extract 1 teaspoon
  • For the Cinnamon Schmear
  • Light Brown Sugar ¼ cup (55g)
  • Vegan Butter Softened 4 Tablespoons (56g)
  • Cinnamon 2 teaspoons
  • For the Wash
  • Aquafaba ⅓ cup
  • Granulated Sugar 3 Tablespoons
  • For the glaze, ½ cup any jelly or jam melted with 2 Tbs water over low heat stirring constantly
  1. First prepare the dough by proving your yeast in the warm plant milk with a pinch of sugar, let it stand to frothy for about 5 minutes.
  2. In a stand mixer with the dough hook attachment combine all the dry ingredients including the sugar and mix well
  3. Add the proved yeast/milk mixer along with the soft vegan butter.
  4. Mix on low speed to incorporate then turn the mixer to medium speed and mix for 5 minutes (scrape the bottom and sides of the bowl to help it mix evenly) *You can mix this entire recipe by hand by kneading it all together on a lightly floured work surface to a soft pliable dough
  5. Turn the dough out onto floured surface and knead it by hand about 20 turns
  6. Place into a lightly oiled bowl, cover and rest in a warm spot for approximately 1 hour or until almost doubled in size.
  7. Meanwhile prepare the cheese filling by combining all the ingredients together in a large mixing bowl and mix by hand with a wooden spoon until smooth, reserve in the refrigerator until needed.
  8. Mix the cinnamon schmear also by hand in a medium bowl by blending all the ingredients together with a wooden spoon or spatula until smooth and to a whipped like consistency.
  9. Once the dough is risen, turn it out onto a floured work surface and press out the gasses while forming to a rectangle shape.
  10. Roll the dough to 18" X 12" approximately ¼" thick.
  11. Spread the cinnamon filling over the entire surface of the dough then fold the dough over in half from the long side. The resulting size of the dough will now be 18" X 6"
  12. Gently roll the dough to an even rectangle that is now 18" X 9" and cut strips along the short sides to 1" pieces.
  13. Dock a slit in the middle of each dough strip and form the snail shapes as shown in the video.
  14. Place the danish snails onto t a parchment lined sheet pan spaced 2" apart.
  15. Cover teh pans loosely with plastic wrap and set to a warm spot for approximately 30 minutes to 1 hour depending on the temperature of your room. The danishes will be fluffy and puffed.
  16. Once the danishes are proofed and puffy, start preheating your oven to 350°F
  17. Press an indent into the center of each danish and fill with 2-3 Tbs cheese filling.
  18. Brush the aquafaba sugar mixture over each danish and bake in a preheated 350°F oven for 25-30minutes or until golden browned.
  19. *A double sheet pan will prevent over browning on the bottoms
  20. Immediately out of the oven brush the hot melted jam over each danish.
  21. Serve as soon as possible, yeast pastry goes stale fast and is meant to be eaten the day they are made
It is best to serve yeast pastry the day they are made, as they stale quickly.

Store for up to 3 days in an airtight container at room temperature, or freeze for up to 1 month
Recipe by Gretchen's Vegan Bakery at