CheeseDanish the Sessir

Turn puff pastry into the most delicious vegan cream cheese danish recipe. Top with your favorite toppings - such as fruit or jam and serve for a special breakfast or brunch. Flaky, creamy, and so addicting!

For the Pastry:

🥐 17 ounces puff pastry sheets - 1 package
🥐 3 tablespoons aquafaba

Filling:

🥐 8 ounces dairy-free cream cheese
🥐 ¼ cup organic granulated sugar
🥐 1 teaspoon lemon juice
🥐 1 teaspoon vanilla extract
🥐 ¼ teaspoon almond extract - optional

Icing:

🥐 ½ cup organic powdered sugar
🥐 1 tablespoon unsweetened dairy free milk

For the Topping:

🥐 Fruit, fresh or canned pie filling
🥐 Jam or jelly


🥐 1. Remove puff pastry from freezer and thaw according to package directions.

🥐 2. Preheat oven to 400 degrees F

🥐 3. Line 2 baking sheets with parchment paper or a silicone mat.

🥐 4. In a small bowl mix aquafaba and 1 teaspoon water, set aside

🥐 5. In a medium bowl, beat cream cheese until smooth.

🥐 6. Add sugar, lemon juice, and extracts and beat until smooth.

🥐 7. Lay out puff pastry and cut each sheet into 4 squares. Place squares on prepared baking sheet.

🥐 8. Spoon 2 tablespoons cream cheese mixture evenly into the center of the pastry. Very slightly flatten the top of the cream cheese mixture.

🥐 9. Fold corners of puff pastry in to the center. Brush with aquafaba wash.

🥐 10. Bake for 16-18 minutes or until pastry is golden brown and puffed.

🥐 11. Cool on a wire rack.

Icing:

🥐 12. In a small bowl, whisk together powdered sugar and milk until smooth

🥐 13. Drizzle over Danish.

Serve:

🥐 14. To serve, add pie filling or jam to the center of the Danish, if desired.