Vegan Raisin Danish Pastry

Indulge in the flaky, buttery layers of this Vegan Raisin Danish Pastry, a plant-based twist on the classic bakery favorite. Crafted with velvety vegan margarine, warm almond milk, and a touch of cinnamon-spiced raisins, this recipe combines rich flavors with perfect layers of golden, crispy pastry. Utilizing a simple folding technique, these pastries achieve a stunningly light and flaky texture without any dairy. Finished with a drizzle of sweet vanilla icing, these danishes are perfect for breakfast, dessert, or an elegant snack with coffee or tea. Easy to make and irresistibly delicious, this recipe is a must-try for anyone craving a vegan-friendly treat!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 50 grams Granulated sugar
• 7 grams Instant yeast
• 5 grams Salt
• 150 milliliters Unsweetened almond milk
• 200 grams Vegan margarine, softened
• 100 grams Raisins
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla extract
• 100 grams Powdered sugar
• 2 tablespoons Water

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt.

Step 2

Gently heat the almond milk in a saucepan until warm to the touch, about 37°C (98°F).

Step 3

Add the warm almond milk and 50 grams of softened vegan margarine to the dry ingredients. Mix until a dough forms.

Step 4

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Step 5

Place the dough in a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour, or until doubled in size.

Step 6

On a lightly floured surface, roll out the dough into a rectangle approximately 30x45 cm (12x18 inches).

Step 7

Spread the remaining 150 grams of vegan margarine evenly over two-thirds of the dough.

Step 8

Fold the unbuttered third of the dough over the middle third and then the remaining third over the top (like folding a letter).

Step 9

Turn the dough 90 degrees and roll it out again to the original size, then repeat the folding process two more times for optimal flakiness.

Step 10

After the final fold, wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 11

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 12

Roll out the chilled dough into a rectangle about 30x45 cm (12x18 inches).

Step 13

In a small bowl, mix the raisins, cinnamon, and vanilla extract.

Step 14

Spread the raisin mixture over the dough evenly.

Step 15

Roll the dough tightly into a log from one long edge, then cut into 2 cm (0.75 inch) thick slices.

Step 16

Place the slices on the prepared baking tray, cut side down. Lightly flatten each slice with your palm.

Step 17

Bake in the preheated oven for 15-20 minutes until golden brown and crispy.

Step 18

Cool on a wire rack.

Step 19

For the icing, mix powdered sugar with water until smooth and drizzle over the cooled pastries.

Step 20

Serve and enjoy your Vegan Raisin Danish Pastries!

Nutrition Facts

Serving size	903.1 grams (903.1g)

Amount per serving	% Daily Value*
Calories	3281

Total Fat 162.10g	208%
Saturated Fat 29.30g	147%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 3381mg	147%
Total Carbohydrate 426.30g	155%
Dietary Fiber 14.80g	53%
Total Sugars 214.10g
Protein 33.20g	66%

Vitamin D 56IU	279%
Calcium 396mg	30%
Iron 15mg	81%
Potassium 1167mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 4.0%

Carbs: 51.7%