Gluten free Cheese Danish

27 Apr

Last week, I was craving a cheese danish. At work, somebody brought in something that smelled sweet and divine and for some reason my brain screamed “OH! We need a danish!” Funny the things you crave when you can’t just pop out to the store and buy it.

So, as usual, I started with a search that brought me quickly to the Baking Beauties website. It seems she always has what I’m looking for lately. While she used GF blueberry pie filling, I was craving a cream cheese filling. So I hopped on to foodnetwork’s website and Ina Garten had just what I was looking for in her Easy Cream Cheese Danish recipe.

This  morning, I finally had some time to try out the recipe and while it’s missing the flakiness of a traditional wheat flour-based danish, the flavor is good and they were very easy to make. I put some almond extract together with a couple of heaping tablespoons of powdered sugar and drizzled that over the top. I’m sure this would be just as good with the pie filling Jeanine used, or even with your favorite jam… Oh, I just had a thought of orange marmalade. That would be very nice.

I’ve you’ve been missing a pastry-like sweet treat for a relaxing Sunday morning, this might be just the recipe to try.

GLUTEN FREE CHEESE DANISH

Ingredients:

Filling

  • 4 ounces cream cheese, at room temperature
  • 2 1/2 Tablespoons sugar
  • 1 extra-large egg yolk, at room temperature
  • 1 tablespoon ricotta cheese
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • zest from one lemon
Dough
  • 2 tablespoons shortening or coconut oil
  • ¼ cup honey or agave nectar
  • 1 egg
  • 1 tablespoon yeast (I used SAF instant)
  • ½ cup sour cream
  • ¼ cup potato starch
  • ¾ cup cornstarch
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ teaspoon vinegar
Method:
  1. Preheat oven to 350 degrees F and line a sheet pan with parchment or grease it liberally.
  2. For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!
  3. For the dough, combine all ingredients in a mixing bowl and mix well to remove all lumps.
  4. Place approximately 1/4 cup of dough in a small oval on greased baking sheet. I like to use a “disher” or other scoop to contain the mess.
  5. Dip a teaspoon in cold water and, working from the middle of a scoop of dough, use the back of the spoon to create a depression in the middle of the pile of dough. As you do this, the dough will spread out into a nice roundish shape. They don’t need to be perfectly round or oval, but make sure there is a nice indentation to hold the filling and keep the edge higher so it doesn’t leak out while baking.Repeat until dough is used.
  6. Now take about 1 tablespoon of the cheese mixture (or your favorite jam or pie filling) and spoon it into the middle of each danish.
  7. Bake for approximately 15 minutes, until golden brown.
  8. While danishes are baking, you can prepare the icing. Use powdered sugar and a small amount of liquid to make a drizzling  icing, or prepare your favorite icing making it thin enough to drizzle over the cooled danish. You can use water, almond or other extracts, lemon, orange, or other juices. Start with about 1/4 teaspoon liquid to two heaping tablespoons sugar and mix very well before adding more liquid almost drops at a time. It doesn’t take much liquid to thin powdered sugar.
  9. When danishes are finished remove from oven and let cool a little bit. Then drizzle icing over each one.
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