Vegan Cherry Cheese Danish Tarts
Servings 6 people
- 1 sheet puffed pastry thawed
- 12 tbsp vegan cream cheese
- 12 tbsp prepared cherry pie filling
- 4 tbsp vegan butter or refined coconut oil for brushing the edges of the pastry
- 4 tbsp powdered sugar for dusting
Preheat your oven to 400F and line a baking sheet with parchment paper or a baking mat.
Cut one sheet of puffed pastry into six equal rectagnles and place them on the baking sheet. Then add two tablespoons of cream cheese and two tablespoons of prepared cherry pie filling to the center of each pastry. If you would like to made a design on the edges with the back of your fork after filling each pastry, now is a great time to do that, but this step is optional (see my example in the post).
Brush the edges of each pastry with melted coconut oil or vegan butter.
Bake for 15-20 minutes. 15 for a less "crispy" crust and 20 for more brown around the edges.
Let cool for ten minutes. Dust each pastry with powdered sugar and serve.
*To make these tarts, I used Pepperidge Farm’s Frozen Puff Pastry Sheets. They come in packs of two, I used one and saved the other for later. For the prepared cherry pie filling, I used Lucky Leaf brand, but if you’re feeling particularly adventurous, you can always make your own or sub for fresh or frozen fruit (certainly a healthier option).
*If you want to make these the night before, I suggest baking them for 15 minutes on 400F and then baking them for 5 minutes the next morning on 400F. They'll come out perfect.
*Leftovers will save in an airtight container in the fridge for up to 5 days.
Serving: 1Serving | Calories: 108kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 116mg | Fiber: 2g | Sugar: 6g | Calcium: 19mg | Iron: 1mg