Vegan Danish Pastry (Wienerbrød)

Danish pastry (Wienerbrød) is a multilayered, laminated sweet pastry in the viennoiserie tradition. The inspiration for them came from a trip a Danish baker took to Vienna back in the 19th century. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry. The traditional Danish pastry is highly recognized work in Denmark and it’s almost a whole culture of itself.

600 g gluten-free puff pastry
1 cup rosehip marmalade (or peach, apricot jam)
1 cup cashew frosting (recipe from GOURMET RAW CAKEBOOK) add 1 tbsp freeze dried raspberry for flavour and color if desired.

Vegan egg wash
4 tbsp almond milk to brush
1 tbsp olive oil
1 tbsp coconut oil melted
1 tsp agave or maple
1 1/2 tbsp coconut sugar

200 ml full fat coconut milk
30 g agave or maple
25 to 30 g tapioca flour
1/4 tsp turmeric
1 tbsp lemon zest
1/4 ground tsp tonka beans or vanilla

For topping
Freeze dried lingonberry powder or raspberry powder
Melted chocolate re-shaped in small rounds (optional)


  1. Preheat the oven to 220°C and line a large baking sheet with parchment paper. Then set aside.
  2. Carefully unroll the thawed puff pastry. Use a 3-inch, round cookie cutter to cut out each of the pastries, then take a slightly smaller 2 ¾ inch cookie cutter of another shape and press it softly into the centre of the first circle. Place the pastries onto the lined baking sheets. I made 6 pastries.
  3. In a medium pot, bring the 2/3 cup of canned coconut milk to a simmer. Meanwhile, fill a glass or bowl with 1/3 cup of water and add the tapioca and a pinch of turmeric. Whisk well until well combined and no lumps. Pour the tapioca water slurry into the pot, stirring constantly with a whisk. Then add the agave and tonka and let the custard simmer for about 1 minute, stirring frequently. Turn off the heat, set the saucepan aside
  4. In a small bowl, mix vegan egg wash mixture. Brush each pastry with the egg wash. Place a round weight in the holes of pastry.
  5. Transfer to the prepared baking sheet and bake on the lowest rack for around 17 minutes, or until golden brown. Then remove the weight.
  6. Whisk your custard well until no lumps, if you need transfer it to a blender or with an immersion blender, mix well until smooth. Then add 1 tbsp to the center of each pastry.
  7. Then add around 1 tbsp of the rosehip marmalade on the top of custard.. Optionally, add around 2 tsp of jam and sprinkle each with a little coconut sugar.
  8. Meanwhile make your cashew frosting and pipe on the pastry. Sprinkle some freeze dried lingonberry powder if desired.

This post is sponsored by lankilde og søn – the maker of high quality danish and nordic flags