So we’re back with yet another delicious vegan pastry recipe. Here at The Rose & Bean, we love to show that the only thing difference between a meat-eater diet and a vegan diet, is the cruelty. We still get to eat everything we ate before, just cruelty free.
These pastries are the perfect example of this. Flaky and buttery, tightly rolled with glacé cherries and raisins, topped with sweet icing and a final glacé cherry. Feed these to any meat eater and they would never guess that they’re vegan, guaranteed!
These use the same pastry as we used in our croissant recipe and our vanilla custard almond crown recipe. I’ve said this before and I’ll say this again, don’t get put off by the number of steps. It’s mostly just waiting around and not as difficult as it might seem at first. And seriously, it’s well worth it!
You’ll also need to ensure that you are using a high fat butter; avoid any dairy-free spreads or margarines, as the recipe simply won’t work as well. Miyokos Kitchen vegan butter is a great option if you’re somewhere you can purchase this. Otherwise, we have a vegan butter recipe, so make this first if you can’t find a good vegan alternative in store.
Finally, I’d recommend you head on over to the vegan croissant recipe first and download our step-by-step photo recipe guide. Follow this up to step number 15, which will help you to create the dough.
Good luck and we hope you enjoy!
Want photo instructions? We have a recipe card for our vegan croissants which you can follow for the pastry for this recipe.
Vegan Cherry and Raisin Danish Pastry
- For the pastry
- 260ml water
- 14g fast-action yeast (2 sachets)
- 500g plain flour
- 10g salt
- 40g caster sugar
- 360g vegan butter (we made our own, please read the above post for our recommendations)
- Splash of non-dairy milk
- To garnish
- 150g glacé cherries, chopped (keep 14 cherries whole, set aside)
- 250g raisins
- 1tsp cinnamon
- 100g caster sugar
- 50g icing sugar
- 20g vegan butter
- Step 1 Start by creating your pastry (photo instructions available from our croissant recipe). In a large bowl, put your water, 40g sugar and yeast and stir together
- Step 2 Add your flour, salt and 100g of vegan butter and knead until it all comes together (mix it in the bowl first before tipping out and kneading). If you have an electric whisk with a dough hook, you can use this
- Step 3 Cover the dough with cling film, place in the fridge, and leave for 8 hours or overnight
- Step 4 Once you’ve placed your dough in the fridge, take the remaining 260g of vegan butter and place between two pieces of parchment paper or into a sandwich bag
- Step 5 With a rolling pin, flatten the butter until it becomes a square shape that is roughly 7×7 inch (ideally, measure it with a tape measure to be sure). Wrap in cling film and place back in the fridge and leave until your dough is ready (you need to be working with the butter cold but not rock solid, so ensure it stays in the fridge until needed, and then work quickly)
- Step 6 Once your dough has been left for at least 8 hours, remove from the fridge and place on a lightly floured worktop
- Step 7 With a rolling pin, roll into a rectangle that is 14×7 inches in size
- Step 8 Take your slab of butter and place it in the middle of your dough
- Step 9 Fold the two ends of the dough to meet in the middle over the butter slab, and make sure the butter is sealed by pushing the dough together all around the edges
- Step 10 Turn the dough so that the join is now straight in front of you, not lengthways. Starting from the middle, roll your pastry out into a long rectangle, till it’s roughly 22×7 inches in size (do not roll back on yourself, always come back to the middle and roll out towards the edges)
- Step 11 Now it’s time for your first fold. Take one end of your dough and fold about two thirds of the way down, then take the other end, and fold it on top, so that you’ve folded the dough into thirds and you’re left with a rough square shape
- Step 12 Wrap your dough into cling film (make sure it’s well wrapped as this stops it from drying out) and put in the fridge for 30 minutes to 1 hour
- Step 13 Remove from the fridge and place it so that the folded end of your dough (the part like the binding of a book) is on your left
- Step 14 Roll your dough again until it’s 22×7 inches (step 10), then repeat step 11 (the fold), wrap in cling film and place in the fridge for 30 minutes. Repeat this again (make sure fold is on left, roll and fold), wrap in cling film, but this time place in the fridge for 60 minutes
- Step 15 After your dough has been in the fridge for its third and final time, remove from the fridge and on a lightly floured surface, roll out to about 24×9 inches
- Step 16 In a separate bowl, mix together 100g caster sugar and 1tsp of cinnamon
- Step 17 In another bowl, melt your 20g vegan butter in the microwave
- Step 18 With a brush, brush your dough with the melted butter, and then sprinkle generously with your cinnamon sugar
- Step 19 Next, cover the dough with your raisins and chopped glacé cherries, ensure they are evenly distributed and well covered
- Step 20 Starting from the shortest side, tightly roll your pastry all the way to the end
- Step 21 With a sharp knife, cut off both ends for a clean finish
- Step 22 Now, cut your pastry into 14 equal sized pieces
- Step 23 Place your cut pastries onto a baking sheet, making sure that the pastry edge is tucked underneath so that it does not unravel
- Step 24 Lightly cover with baking parchment and leave to rise for about an hour and a half in a cool place
- Step 25 Pre-heat your oven to 180 degrees fan
- Step 26 After your pastry has been left to rise, place in the oven for 15-20 minutes, until golden brown
- Step 27 Remove from the oven and leave to cool
- Step 28 In a separate bowl, place your icing sugar and then taking a tablespoon at a time of warm water, mix that in until you have a thick, runny consistency
- Step 29 Once your pastries are cool, drizzle the icing on top, and finish with a glacé cherry
- Step 30 Serve!