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!
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
- Make the blueberry filling by combining ingredients and heating it in a microwave until thickened.
- Combine the warm water, sugar, and the yeast and set it aside to allow it to foam.
- Stir in the remaining sugar, milk, and vegan sour cream to the yeast mixture.
- Pour the salt and flour into a food processor.
- Pulse in the butter in 10 to 15 short bursts until it resembles the size of peas.
- Pour the flour mixture into a bowl and gently stir in the yeast mixture.
- Wrap the dough in plastic wrap and place it in the fridge to chill for 4 hours or more.
- Roll the chilled dough into a 15″ rectangle and fold it over like an envelope. Repeat this 3 times.
- Cover the dough with plastic wrap and place it in the fridge to chill for 30 minutes to an hour.
- Cut the chilled dough in half. Roll each half into a 12×8 rectangle.
- Slice off the two corners of the rectangle farthest away from you and cut in two small triangles on the other end.
- Spread the cooled blueberry filling in the center of each rectangle.
- Cut slanted strips along both sides of the dough.
- Beginning at the bottom, “braid” the cut strips, sealing the piece at the bottom.
- Transfer the braided dough to a rimmed baking pan lined with parchment paper and refrigerate.
- Prepare the vegan egg wash by stirring together the ingredients.
- 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 15 minutes or until the edges have turned golden brown.
- When done, remove them from the oven and cool for several minutes then drizzle with icing.
Step One: Make 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.
- 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.
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:
- 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 Roll: Use a floured rolling pin to flatten the dough ball. Roll it out into the shape of a rectangle 15″ long.
- Fold one end of the rectangle shaped dough toward you and fold the other end over that (like you’re folding a letter).
- Second Roll: Repeat that process by rolling it out into a 15″ rectangle and fold both ends over like a letter.
- 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.
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.
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.
- Once the dough has chilled again, remove 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.
- 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).
- Spread half of the blueberry filling in the center of 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 baking pan that has been covered with parchment paper. Set aside.
- 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
- At this point preheat your oven to 400°F/200°C.
- Fold the bottom end of the braid up to “seal” the filling.
- Allow the braid to rest for 15 to 20 minutes as you preheat your oven.
- Prepare the vegan pastry wash by stirring together the ingredients. Brush the top of both pastries with the pastry coating.
- Place the braids in the oven and bake for approximately 15 minutes or until that pastry has turned golden brown.
- When they’re done, remove them from the oven and cool for several minutes.
- Prepare the glaze by stirring together the ingredients.
- 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.
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.
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:
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I love this vegan danish recipe so much and hope you will too!
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
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.
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!!