• 2 cups gluten free flour blend
  • 1/4 cup tapioca starch
  • 1/8 teaspoon salt
  • 10 tablespoons butter
  • 2 teaspoons yeast
  • 1 teaspoon sugar For the yeast
  • 1/3 cup sugar
  • 1/2 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 vanilla
  • 1 teaspoon lemon juice
  • 1 1/2 tablespoons lemon juice
  • 1 cup powdered sugar
For Filling:
  • 8 ounces cream cheese room temperature
  • 1 egg yolk
  • 1 tablespoon sugar
For Rolling:
  • extra flour for when the dough gets sticky


  1. In a small bowl, add the yeast, one teaspoon sugar, and warm milk. Allow sitting for 10 minutes to let it get frothy.
  2. In a large bowl, add the dry ingredients and whisk to blend.
  3. In a medium-sized bowl, add all of the wet ingredients. Pour in the frothy yeast mixture and whisk to blend.
  4. Pour the wet ingredients into the dry ingredients and mix.
  5. Cover the bowl with plastic wrap and allow to rise for one hour.
  6. Place plastic wrap onto a cutting board. Sprinkle with flour.
  7. 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.
  8. Add chunks of butter and then fold the dough onto itself. Roll flat again.
  9. 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!
  10. 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.
  11. Preheat the oven to 350F degrees.
  12. Make the cream cheese layer by adding room temperature cream cheese, the egg yolk, and sugar to a mixer and whip until creamy.
  13. Roll your dough to 1/2 to 3/4 inch thickness. Use a cookie cutter to cut out circles, or another shape. 
  14. 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.
  15. Beat an egg in a small bowl. Use a brush to spread the egg onto the exposed dough of each pastry.
  16. Bake for 18-20 minutes until done. Allow cooling.
  17. 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.
Recipe source: fearlessdining


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