Quick Vegan Blueberry Cream Cheese Danish with Puff Pastry (Gluten Free Option!)
These deliciously flaky and sweet vegan blueberry cream cheese Danish pastries are ready in 20 minutes and can easily be made gluten free!
Delicious vegan Danish pastries you’d think came from a bakery:
If you’ve gone vegan (and gluten free too!) and miss a good pastry, then you need to try these blueberry danish pastries.
They’re so buttery, flaky, and deliciously tender with a lush (yet so quick and easy) cream cheese custard filling and fresh blueberry jam! You’d honestly never know these blueberry cream cheese danishes didn’t come from a bakery.
Plus, they’re just so easy to make. You can either make your own puff pastry (with gluten free flour and vegan butter!) or use store bought vegan puff pastry, and you’ll have the perfect vegan pastries ready in under 25 minutes start to finish!
They go SO well with a good cup of coffee and with a slice of this vegan lemon pound cake too 🙂 You’re just going to love this vegan danish recipe!
These blueberry breakfast pastries are:
- Deliciously tender, sweet, and just slightly tangy
- Super easy to make for a fun Mother’s Day brunch or Easter breakfast!
- Tastes like they came from a bakery – the most perfect vegan pastry recipe!
- Just perfectly flaky and buttery- you’d never know they’re dairy free and vegan!
- So easy to customize to be gluten free
- Fun to make with different fillings (see below for ideas!)
How to fill blueberry Danish pastries:
Can I use store bought puff pastry?
Yes, that’s what I used here! I wanted this recipe to be super easy and approachable. The vegan puff pastry dough that I used here is by DuFour Kitchen.
How do I make these vegan Danish pastries gluten free?
I LOVE to make these vegan breakfast pastries with my gluten free puff pastry dough recipe. It’s so easy, and tastes way better than store bought. Plus you’d never know it’s gluten free!
If you don’t want to make your own rough puff pastry using my gluten free puff pastry recipe, Schar also sells a gluten free vegan puff pastry (though I haven’t tried it yet!).
Additional filling ideas:
If you don’t want to make these with blueberry jam and cream cheese, you can also fill these Danish pastries with:
- Fresh strawberries, blackberries, raspberries, or blueberries
- Vegan vanilla custard and crushed pistachios
- The vegan cream cheese filling and vegan lemon curd
- Vegan cream cheese and a square of chocolate
- Vegan nutella
- Pumpkin butter
- Vegan cherry pie filling
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
PrintQuick Vegan Blueberry Cream Cheese Danish with Puff Pastry (Gluten Free Option!)
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegan
Description
These deliciously flaky and sweet vegan blueberry cream cheese Danish pastries are ready in 20 minutes and can easily be made gluten free!
Ingredients
- 2 rectangles of store bought vegan puff pastry or 1 gluten free puff pastry dough recipe
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 3 tbsp granulated sugar
- 2 tbsp vegan heavy cream or vegan soy milk
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tbsp vanilla extract
- 1/2 tsp vanilla bean paste
- 1/2 cup (8 tbsp) blueberry jam
- Vegan egg wash (1 tbsp maple syrup + 1 tbsp soy milk or almond milk)
Instructions
- Make sure the puff pastry, if frozen, has been placed in the refrigerator at least overnight or has been sitting at room temperature for a few hours so that it can be rolled.
- Preheat the oven to 415F.
- In a bowl, mix together the vegan cream cheese, sugar, heavy cream, cornstarch, vanilla extract, and vanilla bean paste until it’s a consistent mixture. Set aside.
- On a piece of parchment paper, roll the puff pastry out to be 6×8 inches (if using store bought puff pastry, simply move ahead to slicing the puff pastry. It doesn’t need to be rolled further). Slice the dough in half lengthwise so that you have two 3×8″ rectangles. Then divide each rectangle into thirds so that you have eight 3×2″ rectangles total.
- Space the rectangles out on the parchment paper. Score the inside of the rectangles where you’ll place the filling, pressing just lightly into the dough and being sure not to slice all the way through (see photos). You’ll have a border around the rectangles where you’ll place the filling.
- Mix together the vegan egg wash ingredients, and brush the border of each pastry with the wash using a pastry brush.
- Spoon about 1-2 tbsp of cream cheese filling into the middle of each puff pastry rectangle, followed by 1 tbsp of blueberry jam.
- Carefully place the parchment paper onto a baking sheet, and bake the blueberry Danish pastries for 18-20 minutes, or until golden brown and puffed.
- Serve warm and enjoy! Drizzle with a simple powdered sugar and dairy free milk glaze if desired (I stir in another spoonful of vanilla bean paste for extra flavor!).
Notes
Please see blog post for all tips & tricks!
This is an easy and yummy recipe. I did use your puffed pastry recipe for this and it came out great. I also cooked down some fresh blueberries and mixed it with the blueberry jam for a richer blueberry pastry taste, like from the bakery.
Thank you for sharing this. I was a bit intimidated at first making my own puffed pastry but it really was super easy. Just takes a bit of time. Definitely best to make ahead.
Super yummy recipe! I’ve been craving danishes for so long but did not feel like going through a long recipe. This one was refreshingly easy and quick. I used store bought puff pastry and homemade blueberry jam.
They look absolutely BEAUTIFUL! Thank you so much for the review, and enjoy 🙂
These are soooo good!! I have been craving just a regular old pastry but have food allergies. These hit the spot and were super easy to make – thank you!
These are STUNNING!! Wow!! Thank you so much for sharing!! Enjoy!!