- 2 tubes crescent rolls
- 4 oz vegan cream cheese
- 1/4 cup sugar or xylitol
- 1/2 tbsp lemon juice
- 1/4 tsp pure vanilla extract (optional)
- 1/2 cup Homemade Cherry Pie Filling or store bought pie filling
- 1/3 cup pure maple syrup or agave
First make the filling by blending the cream cheese, sugar, lemon juice, and optional vanilla until smooth. I recommend using a food processor or beaters for smoothest results. If making homemade pie filling, prepare it now as well. Preheat the oven to 350 F, and open the crescent roll containers. Slice widthwise into twelve sections. Press wells into the centers of each section. Make the wells as deep as you can, to allow room for more filling. Brush the surface of the rolls with agave, then place about a tablespoon of cream cheese filling into each well. Top with a few teaspoons of pie filling. Bake on a lined or greased tray for 18 minutes. Let cool. Drizzle remaining cream cheese icing on top of the vegan Danish. Enjoy for breakfast or dessert.View Nutrition Facts
Serving: 1Danish | Calories: 180kcal | Carbohydrates: 19g | Protein: 2.5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg