Gluten Free Cheese Danish
This Gluten Free Danish recipe is full of good stuff. If you love Cheese Danish, you must give this easy gluten free pastry recipe a try!
Ingredients
- 2 cups gluten free flour blend * see note
- ¼ cup tapioca starch
- ⅛ teaspoon salt
- 10 tablespoons butter
- 2 teaspoons yeast
- 1 teaspoon sugar For the yeast
- ⅓ cup sugar
- ½ cup warm milk (*feel free to use non-dairy milk)
- 3 eggs (*note, one is for the egg wash and two for the dough)
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
Icing:
- 1 ½ tablespoons lemon juice
- 1 cup powdered sugar
- For Filling:
- 8 ounces cream cheese room temperature
- 1 egg yolk
- 1 tablespoon sugar
For Rolling Dough:
- extra flour for when the dough gets sticky
Instructions
- In a small bowl, add the yeast, one teaspoon sugar, and warm milk. Allow sitting for 10 minutes to let it get frothy.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a medium-sized bowl, add all of the wet ingredients. Pour in the frothy yeast mixture and whisk to blend.
- Pour the wet ingredients, including 4 of the tablespoons of butter melted, into the dry ingredients and mix.
- Place plastic wrap onto a cutting board. Sprinkle with flour.
- Put the dough to the cutting board. Sprinkle the top of the dough with more flour. Use a rolling pin or your hands to press it flat to 3/4 inch thick. Use as much flour as needed to prevent it from being sticky. At any time you can refrigerate the dough to help.
- Add chunks of butter and then fold the dough onto itself. Roll flat again.
- Add more butter chunks and roll again. You will keep repeating this process so that you have lots of butter layers. This is what makes your pastry dough flaky. It is a bit time consuming but it is worth it!
- Repeat this process until you use all of the butter. Again, you will want to refrigerate the dough a bit between each butter layer. Cold butter works a lot better in making flaky layers.
- Make the cream cheese layer by adding room temperature cream cheese, the egg yolk, and sugar to a mixer and whip until creamy.
- Roll your dough to 1/2 to 3/4 inch thickness. Use a cookie cutter to cut out circles, or another shape.
- Place the danish dough rounds in a warm place to rise for 45 minutes.
- Use your fingers to press down the dough in the center of the circle. Add one spoon full of the cream cheese mixture and jam to each center.
- Preheat the oven to 350º F.
- Beat an egg in a small bowl. Use a brush to spread the egg onto the exposed dough of each pastry.
- Bake for 18-20 minutes until done. Allow cooling.
- Make the icing with the powdered sugar and lemon juice to a bowl. Feel free to add more lemon juice to get the right consistency. Drizzle onto each Danish.
Video
Notes
- I have tested this recipe with Cup4Cup and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used milk but dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Use a biscuit cutter or large circle cookie cutter to cut out your circles so the Danish are all the same size.
- Use any jam flavor you like!
- These pastries will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 216kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 127mgPotassium: 55mgFiber: 2gSugar: 12gVitamin A: 429IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.