The Complete Idiot's Guide to Vegan Baking - Donna Diegel [26]
Variation: For individual Danish or pastries, divide dough into 12 to 16 equal-size pieces. With a rolling pin, roll smaller pieces of dough into squares or circles. Continue with the rest of the recipe, omitting the braiding. Reduce baking time to 20 to 25 minutes, or until pastries are firm and golden brown.
BAKER’S BONUS
For variety, you can make this long Danish braid using cherry, lemon, pineapple, peach, raspberry, or strawberry pie filling.
Cheese Danish
These sweet dough pastries, filled with vegan cream cheese and drizzled with vanilla icing, are simply delicious.
Yield:
12 to 16 pastries
Prep time:
30 to 60 minutes
Bake time:
20 to 25 minutes
Serving size:
1 piece
1 batch Mock Danish Dough
(recipe earlier in this chapter)
1 batch Cream Cheese Filling
(recipe in Chapter 22)
2 TB. soy milk
2 tsp. water
2 tsp. agave syrup
½ cup vegan confectioners’ sugar
1 tsp. pure vanilla extract
1. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. Divide Mock Danish Dough into 12 to 16 equal-size pieces. With a rolling pin, roll pieces of dough into approximately 5x5x¼-inch thick squares. Place roughly 2 tablespoons Cream Cheese Filling in middle of each dough piece. Fold each corner into each other on top of pastry, pinching each to seal, and making a pocket. Place on the prepared baking sheet, leaving enough room for pastry to spread.
3. Lightly cover Danishes with plastic wrap and let rise in a warm place until nice and puffy, not quite double in size, being careful not to disturb Danishes or expose them to any drafts.
4. Preheat the oven to 350°F.
5. Just before baking, brush Danishes lightly with soy milk. Bake for 20 to 25 minutes or until golden brown and pastries feel firm. Allow to cool for 5 minutes.
6. While Danishes cool, in a small bowl, mix water and agave syrup. Using a pastry brush, gently brush agave wash lightly over Danishes.
7. In a separate small bowl, mix confectioners’ sugar and vanilla extract until smooth. When Danishes are completely cool, drizzle with icing. Let icing dry before covering lightly with plastic wrap. Filled and iced Danishes are best eaten the same day, and do not lend themselves to freezing. Store leftovers in the refrigerator.
BAKER’S BONUS
Individual unbaked Danishes can be frozen and baked later. Form the individual Danishes, and lay them out on a parchment-lined baking sheet. Do not top them with fillings or brush them with agave syrup or icing before freezing. Freeze solid, layer between parchment or waxed paper, and place in zipper-lock bags. Before baking, place frozen Danishes on prepared baking sheets, and let thaw completely. Allow them to fully rise as directed, top with fillings, and bake according to the recipe. Finish off with agave syrup and icing.
Raspberry Danish
Swirl this sweet Mock Danish Dough into round “snails,” bake with a homemade raspberry pie filling, and drizzle with lemon icing for a deliciously easy pastry.
Yield:
12 to 16 pastries
Prep time:
30 to 60 minutes
Bake time:
20 to 25 minutes
Serving size:
1 piece
1 batch Mock Danish Dough
(recipe earlier in this chapter)
2 TB. soy milk
2 cups Raspberry Pie Filling (recipe
in Chapter 22), or canned rasp-
berry pie filling
2 tsp. water
2 tsp. agave syrup
½ cup vegan confectioners’ sugar
1 TB. fresh lemon juice
1. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.
2. Divide Mock Danish Dough into 12 to 16 equal-size pieces. With your hands, and on a lightly floured surface, roll dough into a rope about 8 or 9 inches long. With one hand pushing and one hand pulling, twist dough. Pinch one end and hold it down while you spin rope around to make a spiral circle. Pinch tail end under to seal. Repeat with remaining pieces. Place on prepared baking sheet, leaving enough room for pastry