These Vegan Danishes Are So Simple

I tried making these vegan strawberry danishes the first time because I had a sheet of puff pastry sitting in the freezer and no plan for it. I didn’t expect much, but after one batch, I realized how easy they actually are. The only mistake I made was overfilling them—and they leaked everywhere.

Why This Recipe Works

Here’s the thing—danishes sound complicated, but using store-bought puff pastry makes it simple. What I figured out is that the balance matters: a light layer of dairy-free cream cheese, just enough strawberries, and a quick bake. Too much filling and everything spills out, too little and it feels dry.

Ingredient Notes

I use any dairy-free cream cheese I can find—Philadelphia plant-based or Violife both work well. For the strawberries, fresh is better because frozen ones release too much liquid.

If your puff pastry is frozen, let it thaw properly. I rushed this once and ended up with cracked dough that wouldn’t fold right.

How to Make It

Start by rolling out the puff pastry slightly on a floured surface. You don’t need to make it super thin—just smooth it out.

Cut the pastry into squares. I usually go for medium-sized pieces so they’re easy to handle.

In a bowl, mix the dairy-free cream cheese with sugar and a little flour. This helps thicken the filling so it doesn’t run everywhere while baking.

Place a spoonful of the filling in the center of each square. Add sliced strawberries on top, but don’t overload them. I learned that the hard way.

Fold the corners of the pastry slightly toward the center or leave them open—it works either way.

Brush the edges lightly with dairy-free milk so they brown a bit in the oven.

Bake until the pastry is puffed and golden. You’ll know it’s done when the edges are crisp and the bottom isn’t pale.

Let them cool for a few minutes before eating. The filling sets slightly as it cools.

Things I Learned the Hard Way

• Don’t overfill or the danishes will leak while baking.
• Fully thaw the puff pastry before using it.
• Cut strawberries into small pieces so they cook evenly.
• Bake long enough—the bottom should be crisp, not soft.

Storage & Serving Suggestions

These are best eaten the same day, but you can store them in the fridge for up to 2 days. Reheat in the oven for a few minutes to bring back the crisp texture. I don’t recommend microwaving—they get soft.

Lyna Recipes

Easy Vegan Strawberry Danish

Flaky puff pastry filled with dairy-free cream cheese and fresh strawberries—an easy vegan pastry ready in minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 danishes

Ingredients Method

Ingredients

  

• 1 sheet puff pastry thawed
• 130 g dairy-free cream cheese
• 15 g caster sugar
• 15 g flour plain or gluten-free
• 4 tablespoons dairy-free milk
• 1 cup fresh strawberries sliced

Method

 

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out puff pastry slightly and cut into squares.
3. Mix cream cheese, sugar, and flour until smooth.
4. Place a spoonful of filling in the center of each square.
5. Add sliced strawberries on top.
6. Fold edges slightly and brush with dairy-free milk.
7. Bake for 18–22 minutes until golden and puffed.
8. Cool slightly before serving.