The one thing your holiday table needs? A braided vegan danish. Not only is it delicious, but it will also have your guests thinking you’re a kitchen pro 😉
Author:Sweet Simple Vegan
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hour
~1 lb. plain pizza dough or pastry dough (I used pizza)
5 oz. vegan cream cheese, softened (I used Kite Hill for oil-free)
1 1/2 tsp maple syrup (optional as I left it out, see notes)
1/4 cup + 1 tbsp jam of choice (I used raspberry for color but also recommend guava)
1/4 cup roughly chopped walnuts
1/4 cup almond milk, for brushing
Remove dough from the refrigerator, and allow it to come to room temperature.
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Roll the dough out into a 1/4″ thick rectangle roughly about 8×12″, then cut the edges off to be sure each edge is straight. Place the dough onto the lined baking sheet.
Using a sharp knife*, cut strips into the sides of the dough at a downward slope. You can either discard of the top piece of the dough or save it with the other scraps for another recipe. See a step by step how to in the photos above.
Spread in the cream cheese and jam, then sprinkle it with walnuts.
Fold the bottom flap up, sealing the sides. Take the first strip of pastry on the right and cross it over, then seal the end by pressing it into the other side. Repeat this on alternating sides until you are left with 2 strips of dough (see photos for reference).
Tightly tuck the last two strips over, trying your best to seal the end (like the first bottom piece we folded over). Brush with almond milk.
Carefully place onto a baking sheet.
Bake for 40 minutes or until golden.
Cool and top with icing of choice 🙂 I made a simple icing with vegan powdered sugar and water.
Use a sharp knife to ease the cutting so that you don’t have to press down hard and risk scratching your baking sheet.