Mango and vegan cream cheese Danish

These were the best, and so easy to make! They were lovely with the mango, but I also look forward to trying them throughout the season as all the various fruits become ripe.

Serving Size: 2

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1/2 mango, peeled and thinly sliced
• 1/2 cup plain soy yogurt
• 1 generous Tbs. cashew butter
• 1 Tbs. powdered sugar
• 1 tsp. sugar for dusting (optional)

Directions:

To make the soy cream cheese:

1. Put the 1/2 cup soy yogurt in a cheese cloth and drain for 10 minutes (or squeeze out the water if you are short on time).
2. Put the drained soy yogurt in a small bowl.
3. Add the cashew butter and stir well.
4. Add the powdered sugar and again mix well.

1. Preheat the oven to 220 (C) or as indicated on the puff pastry package.
2. Remove 2 sheets of puff pastry and allow to thaw.
3. Meanwhile, slice the mango in half, peel and slice the half into thin slices.
4. Place the thawed puff pastries on a cooky sheet with parchment baking paper.
5. Place 1 tablespoon of the soy yogurt cheese diagonally along the middle of each sheet.
6. Carefully lay the mango slices on top of the soy cheese.
7. Using a bit of water….fold each of the other diagonal points over and secure with a bit of water.
8. Brush the tops of the pastries with water and dust with a bit granulated sugar.
9. Bake for 15-20 minutes or until puffed and golden brown.
10. Allow to cool slightly off and enjoy.