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To appreciate the Vegan Strawberry Cream Danish, it's important to understand what a Danish pastry is. Originating from Denmark, Danish pastries are known for their rich, buttery texture and flaky layers. Traditionally, they are made with a yeast-leavened dough that is rolled and folded to create multiple layers. This results in a tender, airy pastry that can be filled with various sweet or savory fillings.

Vegan Strawberry Cream Danish

Discover the joy of baking with this Vegan Strawberry Cream Danish recipe that combines flaky pastry with a delicious strawberry cream filling. Perfect for brunches or a sweet treat, this plant-based delight uses wholesome ingredients like fresh strawberries, coconut cream, and almond milk to provide a guilt-free indulgence. Enjoy exploring vegan baking while creating this elegant dessert that’s sure to impress everyone at your table!
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Ingredients
  

For the Danish Pastry:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tsp instant yeast

1/2 tsp salt

1/2 cup almond milk (warm)

1/4 cup coconut oil (melted)

1 tsp vanilla extract

For the Strawberry Cream Filling:

1 cup fresh strawberries (hulled and sliced)

1/4 cup powdered sugar

1/2 cup coconut cream (chilled)

1 tbsp lemon juice

1/2 tsp vanilla extract

Pinch of salt

For the Topping:

Extra sliced strawberries

Almond slices (optional)

Powdered sugar for dusting

Instructions
 

Prepare the Danish Pastry Dough:

    In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. In another bowl, mix the warm almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms.

      Knead and Rise:

        On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape it into a ball and place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

          Make the Strawberry Cream Filling:

            In a medium bowl, use a hand mixer or whisk to combine the chilled coconut cream, powdered sugar, lemon juice, vanilla extract, and a pinch of salt until light and fluffy. Gently fold in the sliced strawberries. Set aside in the refrigerator to chill.

              Shape the Danish:

                After the dough has risen, punch it down on a floured surface and roll it out into a rectangle (about 1/4 inch thick). Cut the dough into squares (about 4x4 inches each).

                  Fill and Fold:

                    Place a generous tablespoon of the strawberry cream filling in the center of each square. Fold the corners of the square toward the center to seal the filling, pinching the corners together. Optionally, twist the corners together for a decorative effect.

                      Second Rise:

                        Place the filled Danish on a parchment-lined baking sheet. Cover with a cloth and let them rise for another 30 minutes while you preheat the oven to 375°F (190°C).

                          Bake the Danish:

                            Bake the Danish in the preheated oven for 20–25 minutes, or until they are golden brown.

                              Finish and Serve:

                                Once baked, allow them to cool slightly before dusting with powdered sugar. Decorate with extra sliced strawberries and sprinkle with almond slices if desired. Serve warm or at room temperature.

                                  Prep Time, Total Time, Servings: 1 hr 15 min | 2 hrs (including rise time) | 8 servings