Fresh blueberries, a dollop of homemade vegan lemon curd, and wrapped in flakey puff pastry dough, these blueberry lemon danishes are heavenly. Recently, I watched a pastry folding tutorial and was amazed at the beautiful designs you can make! Take this as a warning, you will be seeing a lot more because I want to make every design and we’ve still got lots of free time on our hands.
Plus, look at how darling they are! They would be perfect for brunch, a bridal or baby shower, or just to snack on and feel fancy!
Making blueberry lemon danishes
Not only are these vegan pastries charming, but they are also absolutely delicious! Oh, and did I mention they are so easy to make too? Don’t get me wrong, I love to bake and make everything from scratch. But, I also know that sometimes it’s just not worth the time to make every part of a dessert from scratch! That’s why these blueberry lemon danishes are made with vegan puff pastry dough.
These pastries are simple to make because the dough is made for you. Just allow it to thaw and cut into 6 even sections. Then put a dollop of homemade vegan custard in the middle of each, and sprinkle a few fresh blueberries on top.
Next, take two corners and pinch them together in the center. Seal the corners together with a little bit of water and brush the tops of each pastry with aquafaba (chickpea water).
Why we love blueberry lemon danishes
These danishes are simply a must try! We love them because they are:
- full of citrus flavor
Where to buy vegan puff pastry dough?
Traditionally, puff pastry dough is made with butter but, it is pretty easy to find a frozen pastry dough that is vegan. I used Pepperidge Farm Puff Pastry Dough and you can find that at most supermarkets.
Tips to working with puff pastry dough:
1. Thaw with Care
Thaw the dough at room temperature for 30 to 40 minutes, following the guidelines on the box. Don’t unfold the sheet until the dough is thawed, otherwise, you’ll crack or tear the pastry. But don’t panic if it happens; you can repair it by dampening your fingers and lightly pressing the dough together.
2. Keep It Chilled
Puff pastry dough should be cold to the touch but a bit bendy when you’re working with it. If you’re going to use several sheets, work with one at a time and keep the rest in the fridge, covered with plastic wrap, to prevent the pastry from drying out.
3. Roll It Right
To keep the pastry from sticking to your work surface, lightly dust it with flour. Use a light touch when you’re rolling it out so you don’t flatten the dough too much. You want all those flaky layers to be able to rise up tall for the ultimate puffy pillows!
5. Avoid Overload
Less is more when it comes to adding very moist fillings to puff pastry, as the results can get soggy rather than crispy. That is why it’s best to work with cold, thick lemon custard that has been chilled in the fridge.
6. Pretty It Up
Make your pastries extra beautiful by brushing it with an “egg” wash before baking. Aquafaba is the water from a can of chickpeas and works perfectly as an “egg” wash.
How to store leftover pastries?
I have to be honest, these have the best texture right out of the oven. They are crispy and flakey with a gooey lemon filling. But, if you do have some leftover, make sure they have cooled completely and seal them in an airtight container. They will stay good for 3 days in the fridge. When you’re ready to enjoy them pop them back in the oven for 5-8 minutes to reheat and bring back some of that crunch!
For more recipes with vegan lemon curd check out:Print
Flakey puff pastries, filled with tart lemon custard, and sprinkled fresh blueberries. These blueberry lemon danishes are perfect for your next brunch!
- 1 sheet of puff pastry dough
- 3/4 cup of blueberries
- 3 Tbsp. vegan lemon curd
- aquafaba* for brushing dough
- powdered sugar optional
Vegan Lemon Curd:
- 1/3 cup fresh lemon juice
- 1/4 cup water
- 1 tsp. lemon zest
- 4 Tbsp. butter
- 2/3 cup sugar
- pinch of salt
- tiny pinch of turmeric for color
- 1 tsp. gar gum or cornstarch
- 1/4 tsp. vanilla extract
- 1/4 tsp. lemon extract optional
- Make homemade vegan lemon curd and allow it to cool in the fridge for 2 hours. Or make homemade lemon curd and place in the freezer for 30-40 minutes while the dough unthaws.**
- Take the dough out of the freezer and place it on the counter while you make the vegan lemon curd for 30-40 minutes.
- Preheat the oven to 350 degrees.
- While the dough is still cold but moldable, unfold it and roll over it twice with a rolling pin to even out creases.
- Cut the dough into 6 even sections.
- Place the dough sections on a parchment-lined baking sheet. In each section place 1 tsp. lemon curd and sprinkle with fresh blueberries. Make sure not to overfill, less is more here!
- Take two opposite corners of the rectangle and pinch them together in the middle to seal.
- Brush the dough with aqaufaba liquid.
- Bake the danishes for 10-15 minutes until golden brown.
- Sprinkle with powdered sugar and enjoy!
* aquafaba is the water from the can of chickpeas. It’s optional here and helps brown the puff pastry dough because it acts like the “egg” wash.
** Using cold vegan lemon curd that is more firm will keep your pastries from getting soggy. Alternatively, you could use store-bought.
- Serving Size: 1
- Calories: 299
Keywords: danish, bluberry, lemon