- 1 box 12 oz plant-based puff pastry dough
- 1 tbsp plant-based butter
- 1 wheel of GOOD PLANeT Pepper Jack Wedges
- 2 tbsp of your favorite plant-based milk
- 1/8th cup cane sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/4 cup powdered sugar
- 1/8 cup plant-based milk
- 1 tsp of lemon juice
MADE WITH GOOD PLANeT
Pepper Jack Snackable Wedges
Thaw out your dough flat on a baking dish and preheat oven to 400 degrees F.
On a low heat stovetop mix GOOD PLANeT Pepper Jack Wedges with the 2 tbsp plant-based milk and stir until smooth. This should be similar to a cream cheese texture.
Mix in your cane sugar, vanilla extract, and lemon juice.
Cut your puff pastry dough into squares that are 4×4 in.
Place a dollop (roughly 2 tbsp) of the filling mixture on the center of each square and fold in the corners in.
Heat the plant-based butter and apply a thin layer of it to the folded corners of your puff pastry.
While your pastries are cooking whisk together the powdered sugar, 1/8th cup plant-based milk, and lemon juice for your icing until smooth.
Let the Danishes cool, then drizzle with the icing and enjoy!