Gluten Free Vegan Cheese Danish

Total time1 hr 2 min

Prep time25 min

Cook time22 min

Each of these danishes starts with a rich, tangy filling — vegan cream cheese whipped with cane sugar, vanilla, and a bright hit of lemon juice until it's completely smooth. That filling gets spooned into individually scored pastry squares, so each one bakes up with a defined golden border framing a soft, tangy center. A brush of plant-based milk and maple syrup before baking gives the edges that deep, burnished color and a subtle sweetness, while the middle stays set and slightly matte once it's out of the oven. Once cooled, a simple glaze of powdered sugar and plant-based milk gets drizzled over the top in thick ribbons, adding just the right amount of shine and sweetness. The result is a bakery-style breakfast pastry with crisp, flaky layers and a creamy, lemon-kissed center — a lovely make-at-home option for a gluten free brunch spread.

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Ingredients

8 servings

For the pastry

1 sheet (about 8 oz) vegan puff pastry, thawed
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For the filling

8 oz vegan cream cheese, softened
3 tbsp organic cane sugar
1 tsp vanilla extract
1 tsp lemon juice

For the egg wash

3 tbsp plant-based milk
1 tbsp maple syrup

For the glaze

½ cup powdered sugar
1–2 tbsp plant-based milk

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Beat the vegan cream cheese, organic cane sugar, vanilla extract, and lemon juice together in a mixing bowl with a hand mixer or stand mixer on medium speed until smooth and uniform, about 2 minutes.

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