Greetings beautiful people! today I will teach you how to make Vegan Cheese Danish pastries.
Cheese Danish: A Delicious Vegan Twist on a Classic Pastry
Cheese Danish is a beloved pastry that has been enjoyed for centuries as a sweet treat with its flaky layers, creamy filling, and deliciously tangy flavor. It has a rich history that can be traced back to Europe, particularly Denmark, where it originated as a traditional Danish pastry known as “Wienerbrød,” meaning Viennese bread. Over time, this delectable pastry has gained popularity around the world, and variations of Cheese Danish can now be found in bakeries and cafes in many countries. While the traditional recipe calls for dairy-based ingredients, a vegan version of Cheese Danish is now becoming increasingly popular, allowing plant-based eaters to indulge in this delectable pastry without compromising their dietary choices.
The history of Cheese Danish can be traced back to Denmark, where it originated in the 19th century as a luxury pastry that was enjoyed by the Danish royalty and nobility. The name “Wienerbrød” is actually a misnomer, as the pastry did not originate in Vienna, but rather was inspired by Austrian pastries that were introduced to Denmark by Austrian bakers. The Danish bakers, known for their culinary creativity, adapted the recipe and made it their own, creating the iconic flaky and buttery layers that are characteristic of Cheese Danish today.
Cheese Danish is typically made by layering a laminated dough, which is a type of dough that is folded with layers of butter, and then rolled out and folded multiple times to create the characteristic flaky texture. The dough is then filled with a creamy cheese filling, usually made with cream cheese, sugar, and vanilla extract, which provides a tangy and rich contrast to the buttery layers of the dough. The pastry is then typically shaped into a rectangular or circular shape, and may be topped with a simple glaze or a sprinkle of powdered sugar before baking. The result is a heavenly pastry that is both rich and indulgent, perfect for breakfast, brunch, or a sweet treat any time of the day.
The Danish people have a talent for making delicious pastries, fortunately for you… I like to veganize them!
In a vegan version of Cheese Danish, the dairy-based ingredients can be easily replaced with plant-based alternatives without compromising on taste or texture. For example, a plant-based margarine or vegan butter can be used instead of dairy butter to create the the dough. A variety of vegan cream cheese options are also available, made from ingredients such as cashews or soy, which can be used to create a creamy and tangy filling that is similar to the traditional cream cheese filling. These plant-based alternatives allow vegans and those with lactose intolerance to enjoy the same deliciousness of Cheese Danish without the use of animal products.
In addition to the dough and filling, the choice of sweeteners in a vegan Cheese Danish is also important. Traditional recipes often call for white sugar, but vegans can opt for alternatives such as maple syrup, agave nectar, or coconut sugar, which are plant-based and have a lower glycemic index. These sweeteners add a natural sweetness to the pastry, without the need for refined sugars, making it a healthier option for those who are conscious of their sugar intake.
The shaping of Cheese Danish can vary depending on personal preference and creativity.
Vegan Cheese Danish
Equipment
- 1 baking dish
- 1 mixer
Ingredients
The cakes
- 500 Grams Plain white flour
- 1/2 Cup warm water
- 1/2 Cup cooking oil
- 200 grams vegan yoghurt
- 7 grams dry yeast
- 1/3 cup Sugar
- 1 pinch salt
Filling
- 200 grams cashews (soaked overnight)
- 1/2 cup lemon juice
- 3 tbsp agave syrup
- 1/4 cup plant based milk
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
Syrup
- 2 cups water
- 1/2 cups lemon juice
- 1 cup sugar
Instructions
Preparing the dough
- To the mixer, add in sugar, water and yeast. Give it a stiry and set aside for 10 minutes until you see foam bubbles at the top
- add in the flour, oil, salt and vegan yoghurt
- turn on the mixer on low speed and let it spin for 10 minutes
- set it aside and allow the dough to rise until double in size (1 hour)
The filling
- to a food processor / blender add in cashews, lemon juice, vanilla, plant milk, zest and agave. Blend until creamy and smooth.
Putting together
- flour the surface and lay on the dough
- roll out the dough to 2 mil thick and slice a big square out of it.
- split that into equal smaller squares and place a heaped teaspoon of cream filling in the middle
- With a finger, wipe some plant based milk around the outer edges of the squares, the wet dough will become adhesive.
- Fold 2 opposite corners over each other to look like Cannoli
- transfer to a separate baking tray and brush with plant milk to make an 'egg wash'
Bake in 2 stages
- Stage 1: 5 minutes on 200*C or 390*F
- Stage 2: 10 minutes on 180*C / 360* F
Prepare the syrup
- to a pan add in the water, sugar and lemon juice
- bring to a boil
final step
- Brush the cakes with the syrup to get a golden shine on them
- The end result should look like this
- Finally serve with a sprinkle of powdered sugar
