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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!
Course Breakfast
Cuisine European
Diet Vegan, Vegetarian
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 16
Calories 216kcal


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


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 12x8 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.


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.


Calories: 216kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 153mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 465IU | Vitamin C: 2.2mg | Calcium: 16mg | Iron: 1.1mg