Vegan Danish with Blueberry Filling
This vegan danish features a crispy, buttery crust, and a delightful berry filling, topped with a vanilla infused glaze. It’s so indulgent!
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I love my healthy breakfasts, such as this green smoothie or this peanut butter granola with some cashew milk. This is my standard Monday through Friday breakfast.
But on the weekends? I like to throw out all the stops and make something super-indulgent, like this vegan danish recipe. Do you blame me? I mean, look at that flaky crust and all that berry filling. And don’t forget that vanilla glaze on top!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Cornstarch: Used to thicken the berries; arrowroot powder can be substituted.
- Blueberries: Fresh or frozen blueberries can be used.
- Sugar: Simple, granulated sugar is recommended.
- Yeast: Instant yeast was used, but active dry yeast works as well.
- Plant-based milk: Soy milk is recommended for its high-protein content resembling cow dairy; almond milk can be substituted.
- Vegan Sour Cream: Tofutti or any unflavored vegan sour cream can be used; plain, unflavored vegan yogurt is a suitable substitute.
- Flour: All-purpose flour is recommended for this recipe.
- Vegan butter: Use Earth Balance, Miyoko’s, or homemade vegan butter.
- Plant-based creamer: TOptions include oat milk creamer, Ripple half & half, etc. If not using vanilla-flavored creamer, consider adding ½ teaspoon vanilla extract to the glaze.
- Powdered sugar: Used for making the glaze or dusting the finished danish for a sweet finish.
- Vegan Pastry Glaze: made with melted vegan butter and plant-based milk. Here are even more vegan egg wash ideas.
How to Make Vegan Danish
The full recipe card is below, but here are some step-by-step instructions with images to help you make these danishes perfect every time!
- Make the dough: Combine wet and dry ingredients separately, then mix together until just combined with visible butter chunks. Chill for at least 4 hours.
- First Roll and Fold: Roll the dough into a rectangle and fold like a letter.
- Second and Third Roll and Fold: Repeat this process twice more, chilling for 30 minutes in between.
- Make the filling: While the dough chills, heat blueberries, sugar, and a cornstarch slurry until thickened. Cool the filling.
- Shape the Pastry: Roll the chilled pastry into a 12×8 rectangle.
- Shape and Fill: Cut the top two corners of the rectangle farthest away from you and cut in two small triangles on the other end. Spread cooled blueberry filling in the center. Then cut slanted strips along both sides.
- Braid, Bake, and Glaze: Shape the dough into braids and brush with vegan pastry wash. Bake until golden brown. Cool slightly, then drizzle with glaze and serve warm.
What Makes This Recipe Shine?
- A simple vegan danish pastry dough keeps this recipe easy to make and perfect for weekend indulgences
- Adding blueberry filling makes these danishes infused with flavor
- This process for rolling the dough creates layers of fat, making a perfectly flaky crust
Marly’s Tips
- You can change up the filling ingredients based on your preferences. For example, you can make vegan apple danish by using apple pie filling.
- If you’re after a blueberry cream cheese danish, add a layer of vegan cream cheese with the blueberry filling. Just make sure it’s a plain vegan cream cheese.
Storage Tips
Wrap danishes in plastic wrap to prevent them from drying out and store them in an airtight container. They will keep up to 5 days when stored properly. You can freeze pastries using the same process. Wrap them in foil or plastic wrap and then transfer them to a freezer-safe container or bag. They will keep in the freezer for up to 2 months.
Vegan Danish Dough
This recipe is a delicious vegan adaptation of Sally’s Baking Addiction’s pastry dough. It creates perfectly flaky and tender layers that hold the fruit filling beautifully.
Shortcut Option
Short on time? This recipe works amazingly well with store-bought puff pastry. Try it out with my Raspberry Chocolate Croissants recipe for a quick and delicious treat!
Are Danishes Vegan?
Danishes are not vegan because the pastry dough is made of eggs, milk, and eggs. However, you can find vegan bakeries that have vegan danishes or you can make them yourself at home.
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I love this vegan danish recipe so much and hope you will too!
Vegan Pastries
These vegan danishes are so good they will make you want to try even more vegan pastries. Here are some favorites:
Vegan Danish with Blueberry Filling
Ingredients
Blueberry Filling
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 ½ cups blueberries I used frozen
- 3 tablespoons granulated sugar
Pastry Dough
- ¼ cup warm water
- ¼ cup sugar, divided
- 2 ¼ teaspoons active dry yeast or one packet
- ½ cup plant-based milk room temperature
- ¼ cup vegan sour cream
- ½ teaspoon salt
- 2 ½ cups all purpose flour
- ¾ cup vegan butter cold and sliced
Vegan Egg Wash
- 1 tablespoon vegan butter melted
- 1 tablespoon plant-based creamer
Vanilla Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons vanilla plant-based creamer
Instructions
For the Blueberry Filling
- For the blueberry filling, stir together the cornstarch and water in a small bowl. Place the blueberries and sugar in a microwave-safe bowl. Pour the cornstarch mixture over the sugared berries and stir gently.
- Place the bowl in the microwave and heat it for one-minute intervals, stirring gently (and carefully) between each. Continue this until the sauce has thickened. Set it aside to cool. Then place in the fridge to cool while you prepare the pastry dough.
For the Pastry Dough
- In a small bowl combine the warm water, 1 tablespoon of the sugar, and the yeast. Stir to combine and then set aside to allow it to foam. Then add the remaining sugar, milk, and vegan sour cream. Mix well and set aside.
- Pour the salt and flour into a food processor. Add the cubed butter and pulse in short bursts for several seconds. Use a spatula to scrape the sides of the bowl. Repeat short bursts until the mixture has combined and the butter resembles crumbles the size of peas. It should be 10 to 15 pulses total.
- Next, pour the crumbly flour mixture into a bowl and drizzle the yeast mixture over the top. Stir the two together until just barely combined. You want to see large flecks of the butter showing through. This is what creates the best, flaky pastries. Tear off a piece of plastic wrap and lay it on the counter and then turn the dough on that piece of plastic wrap. Wrap up the dough and place it in the fridge to chill out for at least four hours or more.
- Rolling and Folding. After the dough has thoroughly chilled, it's time for the next step in the process, referred to as "rolling and folding". Pour a light layer of flour over a work surface. Keep some extra flour nearby because the dough is sticky and you're going to be using your hands with this.
- First Fold: Use a rolling pin to flatten the dough into the shape of a rectangle 15" long. Next, fold one end of the rectangle-shaped dough toward you and fold the other end over that (like you're folding a letter).
- Second Fold: Repeat that process by rolling it out into a 15" rectangle and fold both ends over like a letter.
- Third Fold: Repeat that process one more time for a total of 3.
- Chill the Dough: Cover the dough with plastic wrap and place in the fridge to chill for at least 30 minutes but preferrably up to 4 hours. I have left the dough in the fridge for up to 4 days before and it's been fine.
- Making Braids: Once the dough has chilled, remove it from the fridge and cut it in half. Return one-half of the dough to the plastic wrap and put it back in the fridge. With the remaining half, place it on a lightly floured surface and roll it out into the shape of a 12×8 rectangle.
- Next, use a knife to slice off the two corners of the rectangle farthest away from you and cut in two small triangles on the other end. (See the post for visual guide)
- Spread half of the cooled blueberry filling in the center of the dough before cutting slanted strips along both sides. Beginning at the bottom, "braid" the dough, sealing the piece at the bottom. Very carefully transfer the braid to a rimmed baking pan lined with parchment paper. Refrigerate for 10 to 15 minutes.
- Repeat these steps with the second half of the dough. When you're done, place that braid on a baking pan covered with parchment paper as well.
- Fold the bottom end up to "seal" the filling in. Place the second pan in the fridge as you preheat the oven.
- At this point preheat the oven to 400°F/200°C.
For the Vegan Egg Wash and Baking
- Prepare the vegan egg wash by stirring together the ingredients (You can use plant-based milk, but I find creamer is richer and helps the pastry brown better). Brush the top of both pastries with the vegan egg wash. Here's more on working with vegan egg wash.
- Place the danishes in the oven and bake for approximately 15 minutes or until the pastry edges have turned golden brown.
- When done, remove them from the oven and cool for several minutes.
For the Vanilla Glaze
- While the danish braids are cooling, prepare the glaze by stirring together the ingredients. Stir until combined.
- Drizzle the top of both danishes with the glaze, reserving some for individual slices. Serve slices slightly warm.
Recommended Equipment
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Notes
Substitutes
- Use coconut oil in place of vegan butter.
- For vegan sour cream, substitute an equal amount of vegan creamer combined with 1 teaspoon of apple cider vinegar. Set it aside for 5 to 10 minutes to thicken.
- Vegan creamer: I oftentimes use Silk Oat Creamer (vanilla flavored) or any variety of plant-based creamer such as Ripple half and half, etc.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2021.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
26 Responses to Vegan Danish with Blueberry Filling
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Haven’t made yet, bc I’m looking for a make ahead recipe. Is this dough freezable?
Hi Diana. I have not tried freezing the dough. I have frozen the baked pastries and they turned out fine. But everything about this recipe leads me to believe that the dough is freezable.
I tried it and it worked beautifully. I froze in two piece. Took them out and placed them in the fridge 24 hours before needing to use. Perfect. The dough was just as if I refrigerated it overnight. Making dough ahead and having it ready is the only way to go!
Thank you for this amazing and very easy to follow recipe! I’ve been a home baker for a long time but have been intimidated by Danish pastries for some reason. Not anymore! These were delicious and I’ll definitely be making it again. I didn’t have vegan sour cream or creamer, so I decided to use aquafaba, and it turned out just fine! I just added a bit of vanilla bean paste to the dough to remove any possible beany taste. So, I imagine this would be even better with the right ingredients!
Hi Sarah. Thanks so much for your note. I’m so glad you liked this danish recipe. And I like your idea of substituting aquafaba. Have you considered any different fillings? I think a vegan cream cheese filling would be so good!
This turned out so well and one I will definitely make again! Thank you for sharing this recipe~
Hi Shanese! I’m so glad you like this recipe and that you’re gonna make it again.
This was much easier to make than I thought it would be. Absolutely delicious!! I cannot believe I made such a fantastic pastry! Thank you so much for another amazing recipe!!
Thanks, Stacy. So glad you liked it!
This was INCREDIBLE…so easy! Thank you for such a delicious danish recipe!!
Hi Jessi. I’m so glad you liked this vegan danish recipe!
I’d like to use a lemon curd filling with your dough. Can I shape and bake this dough in a snail or found form instead and add the curd after it’s been baked?
This is a great question, Vanessa. I haven’t tried doing it this way but I think it should work. That said, why wouldn’t you want to bake the lemon curd with the danish? I think it would infuse into the crust more that way. It would be similar to my vegan lemon meringue pie.
Do you think chia seeds would be an okay replacement for the flax seed? I also have ener-g egg replacer I’d you think that would work instead?
Hi Christina! If you’re going to use chia seeds, I would definitely grind them first, just because I wouldn’t want the color of the seeds in the pastry. However, if you don’t mind that, the chia seeds will work.
I want to make it, but I don’t have mocha or raspberry extract. What can I sub for it?
Feel free to just use vanilla extract. You won’t get that same raspberry flavor, but it should still be very tasty!
I made this last night and it is amazing! and it leftover enough dough for me to make a mini-danish as well
CSC – You’re just like Clint Eastwood – you just made my day! So glad you liked the recipe!
This looks absolutely delicious I’ll take one please, thanks!
=)
I made this dough into rounds rather than a braid and filled with lemon curd after they baked. But I think I may have over processed the dough as they were on the dense side. Mine didn’t rise either; not sure if they were supposed to. Also wish I had golden flaxseed rather than the meal because the color wasn’t uniform. They were still tasty and I’ll try again.
This looks absolutely delicious I’ll take one please, thanks!
=)
This is such a beautiful Danish!! I love anything with a fruit filling.
Hope you are doing well Marly!
Thanks, Aggie! I agree – fruity filling is the best. Love seeing the updates on your sweet little boy. What a cutie!
This looks wonderful! I love blueberries and the glaze looks great as well…delicious! Thanks for sharing!
Thanks, Jodee. I have to admit they taste as good as they look!!