This is a recipe for Danish Treacle Tarts I made up as I went along, as with lots of my bakes I see an ingredient and it develops into something new. This one began its life as a loaf of unsliced Newburn bread (please note this has egg whites in it, you’ll need an egg free version to make this vegan), I’d bought two as they were reduced in Sainsbury’s and the second had gone in the freezer. You may have already worked this out but gluten free unsliced loaves do not freeze well and when you defrost them they tend to disintegrate. It didn’t both me, I had a few okay slices with marmalade for breakfast and then wondered what I could turn the rest of the loaf into.

I had a roll of Jus-Rol Gluten Free Puff Pastry in the fridge that I’d not decide what I was going to do with it yet and then somehow I came to the conclusion; Danish Treacle Tarts. I was a bit worried about how this would turn out, I am….was….a huge fan of Danish pastries. This recipe had a lot to live up to. I’m pleased to report that it was a great success, don’t get me wrong, it’s NOT a Danish pastry you get from the bakery, but it hits the spot when the cravings take hold!


5 from 4 votes
Danish Treacle Tarts
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A quick and simple way to make gluten free, vegan danish pastries using Jus Roll puff pastry

Servings: 4
  • 1 packet Jus-Rol Gluten Free Puff
  • 100 g gluten free bread crumbs to be vegan make sure you use an egg free bread e.g. B Free
  • 100 g golden syrup
  • 1 tsp lemon juice
  • 1 tsp golden caster sugar
  • 1 tbsp dairy free milk
  1. Take your puff pastry and cut into 4 equal size squares (you could ave trimmings for another bake, maybe make jam tarts at the same time and add a lattice top to them) Set the squares aside until needed.

  2. In a saucepan heat the golden syrup and lemon juice and add your bread crumbs. Take off heat and set aside to cool slightly.

  3. Cut your puff pastry squares as shown below and add the golden syrup and crumb mixture, fold the two corners over to create the criss-cross effect.

  4. Mix the milk alternative and sugar together and brush over the tops of the puff, this will aid the pastry to brown a little.

  5. Pop in a preheated oven set at 200C/Gas 5 for 20mins

  6. If you like make a little icing drizzle to decorate your danish the same day (as if I needed to say that!)

Check it out! I’ve shared with these other blogs