Flaky Vegan Fruit Danishes With Bright Seasonal Toppings

I made this Vegan Fruit Danishes for my dad’s holiday dinner last month. The fruit sat bright on top of the pastry, and my book club liked them.

Easy Vegan Fruit Danishes Recipe

This recipe yields a batch of flaky danishes filled with seasonal fruits such as berries, peaches, or apples. The preparation takes about 45 minutes, making it a quick and delightful option that serves 6 people.

Ingredients

• 1 sheet of vegan puff pastry, thawed
• 1 cup mixed seasonal fruits (berries, sliced peaches, or apples)
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon (optional)
• 1 tablespoon vegan butter, melted (for brushing)
• Powdered sugar for serving (optional)

Instructions

1. Prep the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Fruit Filling: In a bowl, combine the mixed fruits, maple syrup, cornstarch, vanilla extract, and cinnamon. Gently toss to coat the fruit evenly and set aside.
3. Prepare the Pastry: Roll out the thawed puff pastry on a lightly floured surface. Cut it into squares or rectangles, about 4×4 inches in size.
4. Assemble the Danishes: Place a spoonful of the fruit filling in the center of each pastry square, leaving space around the edges. Fold the corners toward the center to form a pocket, pinching the seams to seal.
5. Brush with Butter: Carefully brush the tops of the danishes with melted vegan butter for a golden finish.
6. Bake: Place the assembled danishes on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and flaky.
7. Serve: Allow to cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 6 danishes
• Calories: 180kcal
• Fat: 8g
• Protein: 2g
• Carbohydrates: 26g

I store the danish in an airtight container at room temperature for up to two days. The stay flaky, and I serve at room temperature.