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Saved 2/19/10 to Kitchen Challengers

Processor Cheese Danish (Vegan)

Wow. Ok, I have to tell you how scared I was to not only tackle making danishes, but try to make them vegan?! I thought I was a bit nuts, but dang it! They came out amazing! Impress your neighbors and wow the in-laws with your pastry chef-like skills by making this surprisingly easy danish. It's also quite versatile as far as filling goes...I chose cheese (used Tofutti brand "cream cheese"). Love them! The food processor part is really not that important--you could easily just use your mixer. I'll post the original recipe with my variations in parentheses.

Processor Cheese Danish (Vegan)

Processor Cheese Danish (Vegan)


1/4 C warm water
1/2 C milk, at room temperature (soy milk)
1 large egg, at room temperature (1 Tbs ground flax seed mixed with 3 Tbs water)
2-1/4 C white bread flour (all purpose flour)
1 pkg (1/4 oz) rapid-rise yeast
1 tsp salt
1 Tbs sugar
1 C unsalted butter, cut into thin slices (Earth Balance sticks)
1 Tbs sugar
Pinch of salt
1 C ricotta cheese (Tofutti cream cheese)
1 Tbs lemon zest (I used a lime)
1 large egg, beaten (again, 1 Tbs ground flax seed + 3 Tbs water)
3 Tbs unsalted butter, melted and cooled (Earth Balance)
1/3 C sugar
1/4 C water
1 large egg, beaten
2 Tbs milk
1/2 C confectioners' sugar
1-2 Tbs warm water
You choose which glaze you want. I did the sugar/water one.


Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2". Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don't overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days.

To turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20" square. (This was fairly easy--it rolls out very nicely).

Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.

Roll out again to a 20" square, repeating the steps above 3 times. Cut in half, wrap both pieces and put each in the refrigerator for 30 mins. (Just gently fold and wrap with plastic wrap--worked great).

So for the filling:

Combine the cheese, sugar, salt, lemon zest, egg, and butter. (I used the food processor)

Then you're ready!

First of all...the recipe is intended to make 6 large danishes. For the first batch I made 3 large ones and decided on the second batch to make smaller ones, which I personally thought worked much better.

So here's what the recipe says:

Roll out one of the pastry dough halves into a big rectangle (recipe doesn't specify exactly how big...) Divide into thirds and place a tablespoon of cheese filling on each piece of dough. Fold the opposite corners up  together and seal with a pinch.

Place on baking sheets prepared with waxed paper and brush with the sugar/water glaze. Let them rise until they double in size, about 1 1/2 hours; they should then feel like marshmellows. (Ok, yeah, these didn't rise at all for me). Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

I then made a lime icing (since I used lime zest) by combining about a cup of powdered sugar and then drizzled in lime juice, stirring and adding more juice to get the consistency I wanted. I then drizzled the danishes with the icing...

Now...for the second batch, I decided to do smaller pastries. Roll it out the same, just divide the dough into smaller squares and spread out the filling more.

I also didn't bother having them rise, since it didn't work the first time and the first batch still came out absolutely wonderful! I brushed them with the glaze and this time, they baked about 20 mins.

I'm telling you...they came out flaky and delicious!

I will certainly make these again!

girlA girlA 6 years 13 weeks
Ah....Good luck, that is!
girlA girlA 6 years 13 weeks
Goo luck! :cheer:
lauren lauren 6 years 13 weeks
Holy Moly! These look so great, I can't wait to give them a shot! YUM, so excited for the challenge!