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Crispy, buttery sheets of dough wrap around a smooth plant-based cream cheese mixture, topped with juicy strawberries in these fancy Danish treats. These heart-shaped goodies mix the light crunch of puffy pastry with an incredibly silky middle, making a bakery-quality snack that's totally vegan.
I've brought these to so many breakfast get-togethers, and everyone's shocked when I tell them there's no dairy. The way the dough rises around that creamy center makes such pretty patterns that nobody even notices what's missing.
Key Components and Picking Pointers
- Plant-based puff pastry: Check for ones clearly marked "vegan" since many have butter in them
- Plant-based cream cheese: Go for the full-fat kind to get the creamiest result
- Ripe strawberries: Look for bright, firm ones without mushy parts
- Fine sugar: It mixes into the filling without any graininess
- Plant milk: Pick an unsweetened type so you can control how sweet everything is
Step-by-Step Making Process
- Step 1: Get the Dough Ready
- Let your puff pastry sit out about 5 minutes so it won't break when you unfold it. Heat your oven to 180°C (350°F) and put baking paper on two trays.
- Step 2: Flatten the Pastry
- Carefully open the pastry on a surface with a bit of flour. Use a rolling pin with light pressure to smooth any folds. Keep the dough cool but workable.
- Step 3: Make Heart Cutouts
- Take big heart-shaped cookie cutters and cut out as many hearts as you can. Put them on your trays with room between each one.
- Step 4: Make Borders
- Push gently with a smaller heart cutter to make shallow borders for your filling, but don't cut all the way through.
- Step 5: Mix Your Filling
- Stir together plant-based cream cheese, flour, and sugar until it's all smooth. Put it in a piping bag with a round tip or just grab a spoon for filling.
- Step 6: Cut Your Berries
- Clean and slice strawberries into thin pieces so they're ready to use before your dough gets too warm.
- Step 7: Put It All Together
- Fill the center of each heart with the cream cheese mix, leaving a little edge. Place strawberry slices in a pretty pattern on top.
- Step 8: Final Touches
- Brush the edges with plant milk and sprinkle with fine sugar to get a nice golden color when baked.
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I spent my childhood in my grandma's bakery, where I learned that getting the temperature right makes or breaks pastries. These vegan ones keep that same high-quality feel.
Pretty Presentation Tricks
Putting strawberries in a pretty fan shape makes them look extra fancy. Work fast to keep the dough cool, which helps it puff up better in the oven.
Getting The Timing Right
Think ahead - let your cream cheese soften a bit while keeping your dough in the fridge. This mix of temperatures gives you that perfect contrast in textures.
Ways To Enjoy
These treats go great with morning coffee or afternoon tea. Try eating them while they're still a bit warm for the best experience.
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After spending years getting vegan pastries just right, these Danishes hit the sweet spot between easy and fancy. They show that you can get the same delicate, layered goodness in plant-based baking as you can with the traditional stuff.
Frequently Asked Questions
- → Can I make these ahead of time?
- They're tastiest eaten the same day but will keep in the fridge up to 2 days. Let them warm up before eating.
- → Where can I find vegan puff pastry?
- Look for JusRol at big grocery chains like Sainsbury's, Tesco, and ASDA.
- → Can I use different fruit?
- Sure, try raspberries, blueberries or other small berries instead of strawberries.
- → How do I store leftover pastries?
- Pop them in a sealed container in your fridge and let them come to room temp before you eat them.
- → Can I make these without being vegan?
- Absolutely, just swap in normal cream cheese and regular milk instead of the plant stuff.