Vegan Danish with Blueberry Filling

This vegan danish recipe offers a flaky, buttery crust, and a delightful blueberry filling, and it’s all topped with a vanilla glaze. Blueberry pastry recipes are perfect for the weekend, especially if you have guests. No need to run to the coffee shop, have an elegant breakfast at home!

A vegan danish sits on a plate. It has blueberry filling and vanilla glaze on top.

I love my healthy breakfasts, such as this green smoothie or these peanut butter granola with some cashew milk. But every now and then, I like to throw out all the stops and make something super-indulgent, like this vegan danish recipe. I love that flaky crust and all that berry filling. And don’t forget that vanilla glaze on top!

Why This Recipe is a Winner

  • 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

What You Need

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.

Here are the ingredients you’ll need for this recipe:

  • Cornstarch — We’ll use cornstarch to thicken the berries. You can substitute arrowroot powder.
  • Blueberries — You can use fresh or frozen blueberries.
  • Sugar — Simple granulated sugar works best.
  • Yeast — I used instant yeast, but active dry yeast works, too.
  • Plant-based milk — I recommend soy milk because its high-protein content most resembles cow dairy. You can substitute almond milk.
  • Vegan Sour Cream — You can use Tofutti’s or just about any unflavored vegan sour cream. You can substitute plain, unflavored vegan yogurt.
  • Salt
  • Flour — I recommend all-purpose flour for this recipe.
  • Vegan butter — Use Earth Balance, Miyoko’s, or homemade vegan butter.
  • Plant-based creamer — There are many to choose from these days, including oat milk creamer, Ripple half & half, and more. If you’re not using a vanilla-flavored creamer, then you may want to add a ½ teaspoon or so of vanilla extract to the glaze.
  • Powdered sugar
  • Vegan Egg Wash — I use a mixture of melted vegan butter and plant-based milk. Here’s more about vegan egg wash.

How to Make Vegan Danish

  1. Make the blueberry filling by combining ingredients and heating it in a microwave until thickened.
  2. Combine the warm water, sugar, and the yeast and set it aside to allow it to foam.
  3. Stir in the remaining sugar, milk, and vegan sour cream to the yeast mixture.
  4. Pour the salt and flour into a food processor.
  5. Pulse in the butter in 10 to 15 short bursts until it resembles the size of peas.
  6. Pour the flour mixture into a bowl and gently stir in the yeast mixture.
  7. Wrap the dough in plastic wrap and place it in the fridge to chill for 4 hours or more.
  8. Roll the chilled dough into a 15″ rectangle and fold it over like an envelope. Repeat this 3 times.
  9. Cover the dough with plastic wrap and place it in the fridge to chill for 30 minutes to an hour.
  10. Cut the chilled dough in half. Roll each half into a 12×8 rectangle.
  11. Slice off the two corners of the rectangle farthest away from you and cut in two small triangles on the other end.
  12. Spread the cooled blueberry filling in the center of each rectangle.
  13. Cut slanted strips along both sides of the dough.
  14. Beginning at the bottom, “braid” the cut strips, sealing the piece at the bottom.
  15. Transfer the braided dough to a rimmed baking pan lined with parchment paper and refrigerate.
  16. Prepare the vegan egg wash by stirring together the ingredients.
  17. Brush the top of both pastries with the vegan egg wash. Here’s more on working with vegan egg wash.
  18. Place the danishes in the oven and bake for 15 minutes or until the edges have turned golden brown.
  19. When done, remove them from the oven and cool for several minutes then drizzle with icing.

Step One: Make the Pastry Dough

  1. 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.
  2. Add the remaining sugar, milk, and vegan sour cream. Mix well and set aside.
  3. 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.
  4. 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.
  5. Next, pour the crumbly flour mixture into a bowl and drizzle the yeast mixture over the top.
  6. 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.
  7. 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.

You can proceed with the next steps right away or feel free to let the dough sit for up to 3 or even 4 days in the fridge before proceeding.

Step Two: 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”. Here’s how to do it:

  1. 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.
  2. First Roll: Use a floured rolling pin to flatten the dough ball. Roll it out into the shape of a rectangle 15″ long.
  3. Fold one end of the rectangle shaped dough toward you and fold the other end over that (like you’re folding a letter).
    A collage of two images shows pastry dough rolled out alongside a ruler on the left. The image on the right shows the top part of that pastry dough folded over about a third of the way.
  4. Second Roll: Repeat that process by rolling it out into a 15″ rectangle and fold both ends over like a letter.
  5. Third Roll: Repeat that process one more time, but after this last time, wrap it in plastic wrap and place it in the fridge to chill out again for at least 30 minutes.
A collage of two images shows pastry dough folded over itself on the left. The image on the right shows a closeup of the dough folded over itself.

Step Three: Blueberry Filling

While the dough is chilling you can prepare your 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 it in the microwave and heat it for one minute intervals, stirring gently (and carefully) between each. Continue this until the sauce has thickened. Set aside to cool.

A collage of two images shows a hand holding a bowl and pouring a cornstarch mixture over sugared blueberries on the left. The image on the right shows the thickened cooked blueberry filing.

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.

Step Four: Make the Pastries

Now it’s time for the fun stuff, making the pastries.

  1. Once the dough has chilled again, remove from the fridge and cut it in half.
    A collage of two images shows a rectangle of dough cut in half on the left. On the right dough has been rolled out into a rectangle alongside a blue ruler.
  2. Return one half of the dough to the plastic wrap and put it back in the fridge.
  3. With the remaining half, place it on a lightly floured surface and roll it out into the shape of a 12×8 rectangle.
  4. 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 photo below).
    A collage of two images shows the dough cut with a thin strip of blueberry filling down the center on the left. The image on the right shows the same dough and filling, except thin strips have been cut out of the dough.
  5. Spread half of the blueberry filling in the center of dough before cutting slanted strips along both sides.
  6. Beginning at the bottom, “braid” the dough, sealing the piece at the bottom. Very carefully transfer the braid to a baking pan that has been covered with parchment paper. Set aside.
    A collage of two images shows an unbaked, beaded pastry sitting beside a bowl with a pastry brush on the left. The image on the right shows a spoon drizzling vanilla glaze over a baked danish.
  7. Repeat this process with the second half of the dough. When you’re done, place that braided pastry on a baking pan covered with parchment paper as well.

Step Five: Bake the Pastries

  1. At this point preheat your oven to 400°F/200°C.
  2. Fold the bottom end of the braid up to “seal” the filling.
  3. Allow the braid to rest for 15 to 20 minutes as you preheat your oven.
  4. Prepare the vegan pastry wash by stirring together the ingredients. Brush the top of both pastries with the pastry coating.
  5. Place the braids in the oven and bake for approximately 15 minutes or until that pastry has turned golden brown.
  6. When they’re done, remove them from the oven and cool for several minutes.
  7. Prepare the glaze by stirring together the ingredients.
  8. Allow to cool for at least 10 minutes. Drizzle the top of both danishes with the glaze, reserving some for individual slices too. Serve slices slightly warm.
A close-up of a braided danish shows the blueberry filling, golden crust of the pastry, and vanilla glaze that's been drizzled over the top.

Storage Tips

Wrap danishes in plastic wrap to prevent them from drying out and store it in an airtight container. It will keep up to 5 days when stored properly. You can freeze pastries using the same process. Wrap them foil or plastic wrap and then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2 months.

Vegan Danish Dough

I’m thankful for the step-by-step pastry instructions offered by Sally’s Baking Addiction. I highly recommend checking out her handy tips. What you see below is an adapted (and veganized version of her recipe).

You could always use a store-bought puff pastry to make a blueberry puff pastry danish. And, if you’re in a hurry, I would highly recommend the danish recipe using puff pastry. It simplifies things a lot. Besides, puff pastry is on my list of accidentally vegan products.

In fact, I used store-bought puff pastry with my Raspberry Chocolate Croissants and it worked just fine.

If you’re looking for more of a blueberry cream cheese danish recipe, feel free to add a layer of vegan cream cheese with the blueberry filling. Just make sure it’s a plain vegan cream cheese and not one that includes savory herbs.

A vegan danish has been cut into pieces, showing lots of blueberry filling.

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.

Vegan Pastries

These vegan danishes are so good, it will make you to try even more vegan pastries. Here are some favorites:

I love this vegan danish recipe so much and hope you will too!

A vegan danish sits on a plate. It has blueberry filling and vanilla glaze on top.

Vegan Danish with Blueberry Filling

This tender, delicious braided blueberry vegan danish is topped with a vanilla glaze. It's perfect for a sweet weekend breakfast treat!
5 from 7 votes
Course: Breakfast
Cuisine: European
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 16
Calories: 216kcal
Author: Namely Marly

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

Note: You can use Pepperidge Farm Puff Pastry if you’d rather not make homemade. Allow the dough time to thaw first.
For vegan creamer, I oftentimes use Silk Oat Creamer (vanilla flavored) or any variety of plant-based creamer such as Ripple half and half, etc.
If you don’t have a food processor, you can cut the butter into the flour by hand. Use a pastry knife or two butter knives in a scissoring motion until the butter is broken down into pea-sized bits throughout the flour.
If you don’t have vegan sour cream, you can 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. 
Refrigerating the dough at different intervals throughout this process is important to allow it to rest, preventing the gluten from activating too much and causing the butter to solidify.
You can substitute coconut oil for vegan butter.
Nutrition Facts
Vegan Danish with Blueberry Filling
Amount Per Serving
Calories 216 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Sodium 153mg6%
Potassium 70mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 465IU9%
Vitamin C 2.2mg3%
Calcium 16mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

20 Responses to Vegan Danish with Blueberry Filling

  1. Avatar thumbnail image for MarlyJodee Weiland Reply

    This looks wonderful! I love blueberries and the glaze looks great as well…delicious! Thanks for sharing!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Jodee. I have to admit they taste as good as they look!!

  2. Avatar thumbnail image for MarlyAggie Reply

    This is such a beautiful Danish!! I love anything with a fruit filling.
    Hope you are doing well Marly!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Aggie! I agree – fruity filling is the best. Love seeing the updates on your sweet little boy. What a cutie!

  3. Avatar thumbnail image for MarlyKeith Reply

    This looks absolutely delicious I’ll take one please, thanks!

    =)

  4. Avatar thumbnail image for MarlyKeith Reply

    This looks absolutely delicious I’ll take one please, thanks!

    =)

    • Avatar thumbnail image for MarlyVanessa

      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.

  5. Avatar thumbnail image for MarlyC.S.C. Reply

    I made this last night and it is amazing! and it leftover enough dough for me to make a mini-danish as well

    • Avatar thumbnail image for MarlyMarly

      CSC – You’re just like Clint Eastwood – you just made my day! So glad you liked the recipe!

  6. Avatar thumbnail image for Marlylillian Reply

    I want to make it, but I don’t have mocha or raspberry extract. What can I sub for it?

    • Avatar thumbnail image for MarlyMarly

      Feel free to just use vanilla extract. You won’t get that same raspberry flavor, but it should still be very tasty!

  7. Avatar thumbnail image for MarlyChristina Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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.

  8. Avatar thumbnail image for MarlyVanessa Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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.

  9. Avatar thumbnail image for MarlyJessi Reply

    This was INCREDIBLE…so easy! Thank you for such a delicious danish recipe!!

    • Avatar thumbnail image for MarlyMarly

      Hi Jessi. I’m so glad you liked this vegan danish recipe!

  10. Avatar thumbnail image for MarlyStacy Reply

    I never thought I’d make a homemade danish, but your recipe looked so irresistible and I found it easy to follow. And the results were delicious!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Stacy. So glad you liked it!

  11. Avatar thumbnail image for MarlyMary Reply

    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!!

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