Danish Pastry Strawberry
Enjoy the deliciousness of this classic Danish pastry cake with crispy layers, soft inside, and fresh sweet strawberry filling in a 100% plant-based version! Made from layered dough with vegan butter, resulting in a beautiful flaky texture when bitten, filled with homemade strawberry jam and fresh fruit pieces, Then, it's drizzled with a thin, sweet glaze. Without eggs or dairy, this cake retains the fragrant aroma of butter, the balance of sweet and sour fruit flavors, and its mouth-watering appearance. Perfect for a special breakfast, tea time or even a beautiful dessert!
Shared by Fela
Time
70 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 250 grams of high protein wheat flour
- 30 grams of powdered sugar
- One teaspoon of instant yeast
- 1/2 teaspoon salt
- 120 to 130 ml warm vegetable milk
- 30 grams of soft vegan butter
- 150 grams cold vegan butter (for coating)
- 4 to 5 tablespoons strawberry jam
- 100 grams of fresh strawberries, cut into pieces
- 50 grams of powdered sugar + 1 teaspoon of lime juice (for the glaze)
👩🍳 Instructions
- 1
Make the base dough: mix the flour, sugar, yeast, and salt. Add the warm milk and softened butter, and knead until the dough is smooth and elastic. Let it rest for 30 minutes, then flatten it into a rectangle, add cold butter in the center, fold it like an envelope, and chill it in the refrigerator for 20 minutes. Repeat the folds 3 to 4 times to create layers.
- 2
Shape the pastry: Roll out the dough to a thickness of 0.5 cm and cut into squares or rectangles. Place the jam and strawberry slices in the center, folding the edges slightly toward the center to form a hollow. Let it sit for another 20 minutes until it rises.
- 3
Bake: Brush the surface with a little vegetable milk and bake in a preheated oven at 180°C for 20 to 25 minutes, until golden brown and nicely coated. Remove and let cool.
- 4
Decorate and serve: drizzle with powdered sugar glaze, add fresh strawberries on top and serve, a beautiful dessert is ready to be enjoyed!