Imagine, flaky, buttery crescent roll dough stuffed with sweet cream cheese and gooey fruit pie filling and then covered with a sugary glaze. What could be better for dessert — or breakfast — with a cup of hot coffee? These cherry cheese danishes look like they came right out of a bakery, but they’re actually super-easy to make.
Put the vegan cream cheese and 1/3 cup sugar in a mixing bowl and beat with hand mixer until creamy
Open 2 canisters of vegan crescent rolls, but do not unroll. Cut each container of dough into 6 slices then flatten with a cup. Slightly curve the sides to make mini bowls.
Fill one-half of the mini dough bowl with cream cheese filling and the other half with store-bought or homemade fruit pie filling.
Bake until golden brown, about 18 minutes.
Make the glaze by combining confectioners’ sugar with a tiny bit of non-dairy milk. Wait until the danishes are completely cooled before applying.
Cherry Filling (yields ¾ cup jam):
1 generous cup dark cherries, pitted
2 Tbsp. lemon juice, approximately juice from ½ a lemon
½ cup cane sugar
In a medium saucepan combine pitted cherries, lemon juice, and cane sugar. Cook over medium heat, stirring frequently breaking up the cherries as you stir. Use a potato masher to mash cherries once or twice during the cooking process. Cook until the cherry jam thickens, about 13 minutes. Set aside to cool.
Vegan Cream Cheese
1 cup cashews, soaked overnight, rinsed, and drained
1/4 cup unsweetened coconut flakes, soaked for around 15 minutes, drained
1 tablespoon sweet white miso
1/4 cup fresh lemon juice
1/2 teaspoon agave nectar
Add all ingredients to the bowl of a food processor and process until very smooth. You’ll need to stop the machine and scrape the sides every few minutes. This will get smooth– it just takes time and patience.
Line a mini-loaf pan or other small/shallow dish with a couple of layers of cheese cloth. Scrape the cheese into the dish, pressing down so that the cheese gets into the corners. Press down the cheesecloth over the top, place in the refrigerator and place something heavy on top of the cheese/cheesecloth.
Let the cheese rest in the fridge for over 24 hours.
Carefully remove the cheese from the pan. Take off the cheesecloth.
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