Vegan Pumpkin Cream Cheese Danish

Posted by in Breakfast, Christmas, Cooking, Pumpkin, Sweets, Thanksgiving | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Saturday!!

 

 

 

 

 

 

 

If there is one concept I’m forever enamored with, it’s vegan danishes! Since I discovered that ready made pastry dough is actually vegan, I’ve been on a mission to explore everything you can do with it and the options are endless! While I don’t push any store bought product as I make everything from scratch, I love the idea that I can go to the market and pick up a pack to create effortless sweets such as this Pumpkin cream Cheese Danish!

 

What’s fab about danishes, is that they sound fancy, look fancy, but are honestly one of the easiest concepts I can think of!

 

 

 

 

 


 

What I love about this particular danish is, everything! It’s easy, affordable, packs tons of pumpkin flavor, cream cheesy, topped with pecans, you can candy them for more flavor, great for entertaining, perf for fall and can be made in minutes!

 


 

 

If you love effortless vegan concepts and all things pumpkin, then you have to check out these vegan Pumpkin Cream Cheese Danish’s!

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

Easy

Affordable

Flavorful

Pumpkin Candied Pecans

Perf for fall

Perf for entertaining

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 
 

 

 

Yields 5 danish's per sheet

Pumpkin Cream Cheese Danish

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

    Dough:
  • frozen vegan pastry dough
  • Filling:
  • 1 cup pumpkin filling
  • 1 1/2 tsp pumpkin spice
  • 2 tbsp cane sugar
  • 1 tsp vanilla
  • 1 tbsp corn starch
  • Cream Cheese Topping:
  • 2 tbs Follow Your Heart vegan cream cheese, cold
  • 1/3 cup powdered sugar
  • 1 tbsp almond milk
  • 1/2 tsp vanilla
  • Other:
  • 1/2 cup chopped toasted pecans (optional)

Instructions

  1. Preheat the oven to 375. Allow the pastry dough thaw out.
  2. Make the filling: in large bowl combine the ingredients, removing any lumps from the corn starch.
  3. Sprinkled the thawed out dough lightly with flour. Roll dough to make the square even and a little larger. With a pizza cutter create long strips. Connect the ends of two strips together and press. Twist the strips from the middle going outward and create a circle with them use one of the strips to create a bottom. They don't have to be sealed together. they will come together when you bake.
  4. Fill the dough in the center with the pumpkin filling and bake for 20-25 minutes until golden brown. Remove from oven and allow to cool. Combine the icing ingredients and drizzle over the slightly cooled danish's and top with toasted pecans.
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http://www.eatdrinkshrink.com/breakfast/vegan-pumpkin-cream-cheese-danish

 

 

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. This recipe seems quick and easy for those days you have little time, but I too like to cook from search could you share how you would create this from sratch?
    • Hi Deb! I love to make everything from scratch, but making traditional pastry dough is long and drawn out as laminating the dough is time consuming. Readers typically gravitate towards easy, but I'm happy to look into homemade pastry dough. I believe you can find a standard recipe online and you would simply use vegan butter.

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