Description
Flaky vegan puff pastry filled with dairy-free cream cheese and fresh strawberries, perfect for a special breakfast or Valentine’s Day treat.
Ingredients
Scale
- 1–2 sheets vegan puff pastry
- 130 g dairy-free cream cheese
- 15 g plain or gluten-free flour
- 15 g caster sugar
- 4 tablespoons dairy-free milk
- Fresh strawberries
Instructions
- Preheat the oven to 180°C fan and line two large baking trays with greaseproof paper.
- Unroll the puff pastry and smooth gently with a rolling pin, dusting with flour if sticky.
- Cut heart shapes from the pastry and lightly press a smaller heart into the center of each one.
- Mix the dairy-free cream cheese, flour, and sugar until thick and smooth.
- Pipe or spoon the filling into the center of each pastry heart.
- Top with sliced strawberries.
- Brush the pastry edges with dairy-free milk and sprinkle with sugar.
- Bake for 10–15 minutes until golden and flaky.
- Allow to cool slightly before serving, then dust with icing sugar if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Allow pastries to come to room temperature before serving.
- Best enjoyed on the day they are baked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 danish
- Calories: 220
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg