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Gluten-Free Strawberry Cream Cheese Danishes

Two halves of a flaky pastry filled with cream cheese and strawberry jam, showcasing the layers of a Gluten-Free Strawberry Cream Cheese Danishes.
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Follow this detailed recipe to create flaky, bakery-style gluten-free strawberry cream cheese danishes at home. This guide covers making the dough, the rich filling, and assembly.

Ingredients

Scale
  • 1 cup (240ml) warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 1/2 cups high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (for lamination)
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon zest
  • 1 cup strawberry preserves or thick strawberry jam
  • 1 egg, beaten (for egg wash)
  • 1/4 cup powdered sugar mixed with 1 tablespoon milk (for optional glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the remaining 1/4 cup sugar, egg, melted butter, and vanilla extract. Add the yeast mixture. Gradually mix in the gluten-free flour blend, baking powder, and salt until a soft dough forms.
  3. First rest: Cover the dough and let it rest at room temperature for 30 minutes.
  4. Laminate the dough: Turn the dough out onto a surface lightly dusted with gluten-free flour. Roll the dough into a rectangle, about 1/2 inch thick. Scatter the cold, cubed butter evenly over two-thirds of the dough surface. Fold the dough like a business letter (fold the unbuttered third over the center, then fold the remaining buttered third over that).
  5. Chill and turn: Wrap the dough tightly and refrigerate for 30 minutes. After chilling, roll the dough out again into a long rectangle. Fold it into thirds again. Repeat this chilling and folding process two more times, chilling for 30 minutes between each set of folds (total of 3 turns). This builds the flaky layers.
  6. Prepare the filling: While the dough chills for the final time, beat the softened cream cheese with 1/4 cup powdered sugar and lemon zest until smooth. Set aside.
  7. Shape the danishes: Roll the chilled dough into a large rectangle, about 1/8 inch thick. Cut the dough into 3-inch squares. Place the squares on a parchment-lined baking sheet.
  8. Fill the danishes: Score a border about 1/2 inch from the edge of each square without cutting all the way through. In the center of each square, place a spoonful of cream cheese mixture, followed by a spoonful of strawberry preserves on top of the cream cheese.
  9. Bake: Brush the edges of the dough with the beaten egg wash. Preheat your oven to 375°F (190°C). Bake for 18 to 22 minutes, or until the pastry is golden brown and cooked through.
  10. Glaze (optional): Let the danishes cool slightly on a wire rack. Drizzle with the simple powdered sugar glaze if desired.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best structure. If your blend lacks it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • Gluten-free dough is delicate; handle it gently during rolling and folding to prevent tearing. Chilling between turns is crucial for texture.
  • For a make-ahead option, assemble the danishes completely, cover them, and refrigerate them overnight. Brush with egg wash and bake in the morning, adding 3-5 minutes to the bake time if starting cold from the refrigerator.

Nutrition

Find it online: https://eatableempress.com/gluten-free-strawberry-cream-cheese-danishes/