Ingredients
Method
Prepare the Puff Pastry:
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- Allow the puff pastry sheet to sit at room temperature for about 5 minutes to make it more pliable.
- On a lightly floured surface, gently roll out the puff pastry to smooth any creases.
- Using a heart-shaped cookie cutter, cut out heart shapes from the pastry and place them onto the prepared baking tray.
- With a smaller heart-shaped cutter, press lightly into the center of each larger heart to create an indentation, being careful not to cut all the way through. This will help form a border for the filling.
Prepare the Cream Cheese Filling:
- In a mixing bowl, combine the dairy-free cream cheese, gluten-free plain flour, and caster sugar. Stir until the mixture is smooth and well combined.
Assemble the Danishes:
- Spoon a small amount of the cream cheese mixture into the center of each puff pastry heart, spreading it gently within the indented area.
- Place a few slices of fresh strawberries on top of the cream cheese filling.
Bake:
- Lightly brush the edges of the puff pastry hearts with dairy-free milk to encourage a golden-brown finish.
- Sprinkle a little caster sugar over the entire pastry for added sweetness and a slight crunch.
- Bake in the preheated oven for 15-20 minutes, or until the pastries have puffed up and turned golden brown.
Serve:
- Remove from the oven and allow the danishes to cool slightly on a wire rack.
- Enjoy them warm or at room temperature.
Notes
- For extra sweetness, drizzle the baked pastries with vegan vanilla icing or powdered sugar.
- To prevent soggy pastry, avoid overloading with strawberries—just a few slices per Danish will do.
- If using frozen puff pastry, let it thaw in the fridge for a few hours before rolling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.