Vegan Berry Rhubarb Danish

Posted by in Breakfast, Cooking, Desserts | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Saturday!!

 

 

 

 

 

 

 

If there is one concept that I always overlook, it’s an indulgent breakfast. I typically stick to the standard avocado toast or a smoothie, but I love to break away from the redundant routine and go for something a little on the sweeter side!

 

One of map personal favorite things is actually a danish! From a distance it sounds intricate and complex, but they are one of the easiest things to produce as frozen pastry dough is actually vegan! I discovered that over a year ago and since then I’ve been seeing pastry dough concepts pop up everywhere.

 

Now we know I’m all for making everything from scratch, but if you’ve ever made pastry dough, it’s the most arduous and exhausting task. It’s one of my least favorite workshops I had while attending NYU. That being said, I’m all about some easy ready made pastry dough! lol

 

 


 

What I love about this concept is, everything! It’s heavy on the fresh fruit, features orange juice for sweetness instead of sugar, almond extract which is my favorite, surprisingly quick, easy, has minimal ingredients, holds up for days, and will make you look like a pastry chef at your next brunch!

 


 

If you love effortless indulgent vegan brunch concepts, you’re going to love this recipe for Berry Rhubarb Danishes!

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

Quick

Easy

Flavorful

You can skip the icing for less added sugar

Perf for any season!

Non vegan approved 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Recipe Tutorial 

 

 

Print
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Vegan Berry Rhubarb Danish


  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x

Ingredients

Scale

Filling: 

  • 2 cups sliced strawberries (you can use raspberries too)
  • 1 cup chopped rhubarb
  • 1/2 cup orange juice
  • 2 tsp corn starch
  • 2 tbsp maple syrup (optional)
  • 1 tsp vanilla extract
  • 1 sheet pastry dough, defrosted. 

Topping: 


Instructions

  1. Filling: In a pan over medium heat add the strawberries and rhubarb, cook for 3-5 minutes until soft. Combine the orange juice and corn starch, whisk until dissolved. Pour over the fruit and simmer for an additional 5 minutes.
  2. It should thicken. Remove form heat and add the optional maple syrup and vanilla extract. Set aside. 
  3. Preheat oven to 400. Allow the pastry dough to come to room temperature. Unfold, roll out a lil with a rolling pin. Take a knife or pizza cutter and slice into strips. Take 2 strips and combine the ends by pressing together. Start to twist the dough from the middle and loop them around in a circle. The last end bring thru the center to create a bottom. Fill with about 2 tbsp of filling.
  4. Coat all the tops with vegan butter. Bake for 15 to 20 minutes or until golden brown. Combine powdered sugar, almond extract, almond milk and whisk until smooth. Drizzle over the top and garnish with toasted almonds. 

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

 

 

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  1. 31 Sweet Vegan Rhubarb Recipes for a Fresh Spring Dessert - Plantcake - […] 20. Berry Rhubarb Danish […]

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