Vegan Blueberry Cream Cheese Danish

Steps

1. 1

   Mix the dough

   • In a large bowl, whisk together flour (300 g), sugar (25 g), salt (6 g), and instant yeast (5 g).
   • Make a well in the center and pour in the warmed non-dairy milk (120 ml, 110°F / 43°C) and softened vegan butter (50 g).
   • Using a wooden spoon or the dough hook of a stand mixer, mix until a shaggy dough forms with no dry flour visible.

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   Ready when: All dry flour is incorporated; dough looks rough but cohesive

   Tip: Use milk that's warm but not hot (around 110°F / 43°C); if it's too hot, it will kill the yeast

2. 2

   Knead until smooth

   • If using a stand mixer, continue on medium speed for 8–10 minutes.
   • If kneading by hand, knead on the counter for 12–15 minutes.
   • The dough should be smooth, elastic, and slightly tacky to the touch, but not sticky.

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   Ready when: Dough springs back when poked; it's smooth, elastic, and barely sticky

   Tip: Don't over-knead; the dough will be further developed and strengthened during lamination

3. 3

   First rise

   • Shape the dough into a ball and place it in a lightly oiled bowl.
   • Cover with a damp kitchen towel or plastic wrap.
   • Let rise at room temperature (about 70°F / 21°C) for about 60 minutes until the dough is puffy and increases by about 50%, but is not yet doubled.

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   Ready when: Dough has expanded by 50%; when poked, it springs back slowly

   Tip: A shorter first rise is better for Danish dough than a full double; you want it puffy but still manageable

4. 4

   Prepare for lamination

   • Pat the risen dough into a rough 8×6-inch (20×15 cm) rectangle on a sheet of parchment paper.
   • In a separate work area, place the cold vegan butter (225 g) between two sheets of parchment paper.
   • Using a rolling pin, pound the butter with firm, even strokes until it forms a uniform 7×5-inch (18×13 cm) slab, about ¼ inch (6 mm) thick.
   • The butter should be cold and pliable but not cracking.
   • Return the butter slab to the refrigerator for 10–15 minutes.

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   Ready when: Butter is an even slab, cold but not rock-hard; dough is at room temperature

   Tip: The butter must be soft enough to fold without cracking but cold enough that it doesn't merge with the dough

5. 5

   Lock in butter (first fold)

   • Remove the dough from parchment and place on a lightly floured surface.
   • Roll out to a 12×8-inch (30×20 cm) rectangle.
   • Remove the cold butter slab from the fridge and peel away the top layer of parchment.
   • Invert the butter onto the center of the dough, leaving about 1 inch (2.5 cm) of exposed dough on all sides.
   • Peel away the remaining parchment from the butter.
   • Fold the exposed dough edges up and over the butter, sealing it in completely on all sides (like wrapping a package).
   • Gently roll the sealed packet out to a 12×8-inch (30×20 cm) rectangle.
   • Fold the dough in thirds like a business letter: fold the short right edge to the center, then fold the left edge over it.
   • You now have one complete 'book fold.' Wrap in plastic and refrigerate for 20 minutes.

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   Ready when: Dough is folded into thirds with butter sealed inside; dough is cool to the touch

   Tip: If you see butter starting to poke through, stop and chill for 10 minutes before continuing; this prevents the layers from merging

6. 6

   Second fold

   • Remove dough from the refrigerator.
   • Orient it so the fold opening faces to your left (this keeps folds even).
   • Roll out to a 12×8-inch (30×20 cm) rectangle again.
   • Fold in thirds (book fold): right third to center, then left third over it.
   • Wrap and refrigerate for 20 minutes.

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   Ready when: Dough is folded in thirds; you can see faint layers when you look at the edge

   Tip: Always orient the fold opening the same way to create even layers; rotating creates uneven folds

7. 7

   Third fold

   • Repeat the second fold: remove from fridge, orient with fold opening to the left, roll to 12×8 inches (30×20 cm), fold in thirds.
   • Wrap and refrigerate for 20 minutes.
   • After this fold, you have completed three 'book folds,' which creates 27 layers of laminated dough.

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   Ready when: Dough shows clear, delicate layers at the edge

   Tip: Three folds are sufficient for Danish pastry; more folds risk breaking down the butter layers

8. 8

   Rest before shaping

   • Remove the dough from the refrigerator and let it rest at room temperature for 15–20 minutes.
   • It should be cool but no longer stiff and brittle; it should bend and roll without tearing.

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   Ready when: Dough is cool but pliable; it bends without cracking

   Tip: Don't let it warm up too much; if the dough becomes soft and the butter starts to show, return it to the fridge for 5 minutes

9. 9

   Cut and shape pastries

   • On a piece of parchment paper, roll out the dough to a 16×8-inch (40×20 cm) rectangle, about ¼ inch (6 mm) thick.
   • Using a sharp knife, cut the dough into 8 rectangles (each about 4×4 inches / 10×10 cm).
   • Place each rectangle on a parchment-lined baking sheet, spacing them 2 inches (5 cm) apart.
   • Using your fingertips, gently press down the center of each pastry to create a shallow well, leaving a ½-inch (1.25 cm) border on all sides.
   • Lightly score each corner of the rectangle with the back of a knife to encourage the corners to puff up during baking.

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   Ready when: 8 evenly-sized rectangles with shallow wells in the center and scored corners

   Tip: Press gently to create the well; pressing too hard will break the delicate laminated layers and prevent good puff

10. 10

    Final riseOven 400°F / 205°C

    • Cover the pastries loosely with plastic wrap or a damp kitchen towel.
    • Let them proof at room temperature (about 70°F / 21°C) for 60–75 minutes until visibly puffy and increased by about 50%.
    • You can gently poke one; it should spring back slowly.
    • In the last 15 minutes of proofing, preheat the oven to 400°F (200°C).

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    Ready when: Pastries are visibly puffy; a gentle poke springs back slowly

    Tip: Over-proofed pastries collapse in the oven; slightly under-proofed is better than over-proofed

11. 11

    Fill and glaze pastries

    • While the pastries proof, make the filling: In a bowl, whisk together vegan cream cheese (200 g), 2 tbsp (30 ml) maple syrup, and 1 tsp (5 ml) vanilla extract until smooth.
    • Gently fold in ¾ cup (about 120 g) of the fresh blueberries, crushing them slightly as you fold (this prevents them from rolling out during baking).
    • If using cornstarch, mix it in with the cream cheese before adding berries.
    • Make the egg wash by whisking 1 tbsp (15 ml) aquafaba with 1 tbsp (15 ml) water until frothy.
    • When pastries are proofed, lightly brush each one with the egg wash using a pastry brush.
    • Spoon about 1.75 tbsp (25 g) of the cream cheese-blueberry mixture into the well of each pastry, filling it gently and not overfilling.
    • Top each pastry with 3–4 of the remaining whole fresh blueberries.

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    Ready when: Each pastry is filled with no spillage and topped with 3–4 whole berries

    Tip: Don't overfill; the filling can leak out the sides during baking and burn on the sheet. Fill only the central well

12. 12

    Bake until goldenOven 400°F / 205°C

    • Place the baking sheet(s) in the preheated 400°F (200°C) oven.
    • Bake for 18–22 minutes until the pastries are puffed and the top is light to deep golden brown.
    • The bottoms should be deep golden and crispy.
    • The berries on top may caramelize slightly.
    • Do not open the oven door before 15 minutes have passed.

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    Ready when: Pastries are puffed and golden brown on top; bottoms are deep golden and crispy; berries are slightly caramelized

    Tip: If the pastries are browning too quickly, tent loosely with foil for the last 5 minutes. If pale at 18 min, bake 2–3 minutes longer

13. 13

    Cool on rack

    • Remove the baking sheet from the oven and let the pastries cool on the sheet for 5 minutes (they will continue to firm up slightly).
    • Using a spatula, transfer each pastry to a cooling rack.
    • Let cool for about 10 minutes until they are warm but no longer steaming.

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    Ready when: Pastries are still warm, no longer steaming, structure is firm

    Tip: Cool on a rack, not on the sheet, so the bottoms don't get soggy from steam

14. 14

    Apply maple glaze

    • While the pastries are still warm but not hot, whisk together 3 tbsp (45 ml) maple syrup, 1 tbsp (15 ml) water, and ½ tsp (2 ml) vanilla extract until smooth.
    • Using a small spoon or piping bottle, drizzle the glaze over the cooled pastries in thin lines, letting it pool slightly in the centers.
    • Let the glaze set for 10 minutes before serving.
    • The glaze will firm up slightly as it cools.

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    Ready when: Glaze is smoothly drizzled, has set slightly, and is no longer wet or dripping

    Tip: Glaze while pastries are still slightly warm so it adheres well; don't wait until they're completely cold or the glaze won't stick