Vegan Cheese Danish
Be sure to read the notes for success above this recipe before beginning! The video tutorial is also a great visual reference for how to roll the dough & form the danish!
Ingredients
For the Dough:
- 4 cups All Purpose Flour (500g)
- ½ cup Granulated Sugar (100g)
- ¼ teaspoon Baking Powder
- 3 teaspoons Egg replacer
- ¼ teaspoon Nutmeg
- 1 teaspoon Cardamom
- ½ teaspoon Salt
- 14 Tbs Plant Milk approx 100°F (207ml)
- 3¼ teaspoons Dry Yeast
- 1 cup Softened Vegan Butter (226g)
For the Cheese Filling:
- 1½ cup Vegan Cream Cheese 336g
- 2 Tbs Vegan Butter 28g
- 10 Tbs Confectioner's Sugar 75g
- 3 Tbs Cornstarch 24g
- 1 teaspoon Vanilla Extract
For the Cinnamon Schmear:
- ¼ cup Light Brown Sugar 50g
- 4 Tbs Vegan Butter Softened 56g
- 2 teaspoon Cinnamon
For the Wash:
- ⅓ cup Aquafaba
- 3 Tbs Granulated Sugar
For the Glaze
- ½ cup any jelly or jam * I use apricot for a neutral color
- 2 Tablespoons water
Instructions
- First prepare the dough by proving your yeast in the warm (100°f) plant milk with a pinch of sugar, let it stand to frothy for about 5 minutes.
- In a stand mixer with the dough hook attachment combine all the dry ingredients including the sugar & the egg replacer and mix well
- Add the proved yeast/milk mixture along with the softened vegan butter
- Mix on low speed to incorporate then turn the mixer to medium speed & mix for 5 minutes (scrape the bottom & 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
- Turn the dough out onto floured surface & knead it by hand about 30 turns
- Place into a lightly oiled bowl, cover & rest in a warm spot for approximately 45 minutes to 1 hour or until almost doubled in size.
- Meanwhile prepare the cheese filling by combining all the ingredients together in a large mixing bowl & mix gently by hand with a wooden spoon until smooth, reserve in the refrigerator until needed.
- Mix the cinnamon schmear in an electric mixer or by hand in a medium bowl by blending all the ingredients together with a wooden spoon or spatula until smooth
- Once the dough has risen, turn it out onto a floured work surface & gently press out the gasses while forming it into a rectangle shape. that is 18" X 12" approximately ¼" thick.
- 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" *see video
- Cut strips along the short sides to 1" pieces.
- Dock a slit in the middle of each dough strip and form the snail shapes
- Place the danish snails onto a parchment lined sheet pan spaced 2" apart.
- Cover the pans loosely with plastic wrap & set to a warm spot for approximately 30 minutes to 1 hour depending on the temperature of your room. The danishes will be fluffy & puffed.
- Now start preheating your oven to 350°F
- Press an indent into the center of each danish & fill with 2-3 Tbs of the cheese filling.
- Combine the aquafaba & sugar together & whisk to loosen it up & dissolve the sugar then brush over each danish
- Bake in a preheated 350°F oven for 25-30minutes or until golden browned *A double sheet pan will prevent over browning on the bottoms
- While the Danish are baking heat the jelly/jam & water over low heat to melt
- Immediately out of the oven brush the hot melted jam over each danish.
- Serve as soon as possible, yeast pastry goes stale fast and is meant to be eaten the day they are made
Video
Notes
Storage Yeast pastry goes stale before it will go bad, so be sure to serve these the same day they are baked. They will stay fresh for an entire day loosely wrapped. Some people keep for 2-3 days & reheat before serving. Freeze for up to 1 month
Tried this recipe?Let us know how it was!