Gluten-Free Cheese Danish

Gluten-Free Cheese Danish

Oh My Gosh!!! Gluten-Free Cheese Danish that is yummilicious! Homemade and tastes better than the real thing. Well, if memory serves me correctly. It’s been a very, very long time since I’ve had cheese danish. I actually sat on the couch savoring every bite and thought to myself…”this is what cheese danish tastes like, right?” I really couldn’t remember. But it wouldn’t matter, it was simply delicious. The cake is plain and moist that compliments the cheese filling nicely with the sweet flavor of vanilla icing.

I could have eaten the entire danish myself, but I needed a second opinion and had to wait for the SO to get home. It was so hard waiting. It kept luring me over to take just another little bite. Oh! So good!

This is a definite must! It was even good the two days later….yes, two days. Now, I think I need to make another one…. and sign-up for more Ballet Physique classes. With extra yumms always brings extra calories. And so worth it!

Gluten-Free Cheese Danish

Gluten-Free Cheese Danish
Author: 
Cook time: 
Total time: 
 
Ingredients
  • For the Dough:
  • ¼ cup warm water
  • 1 envelope (2 ¼ teaspoons) instant yeast
  • ½ cup sour cream
  • 4 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup sugar
  • ¼ teaspoon Kosher salt
  • 1 ¾ cups gluten-free all-purpose flour (I used Pamela’s Artisan Flour Blend)
  • 1 teaspoon xanthan gum (only if all-purpose flour doesn’t have)
  • For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 6 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 egg white
  • For the Icing:
  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
Instructions
  1. For the Dough:
  2. In a small bowl combine warm water and yeast, set aside.
  3. In the bowl of a stand mixer combine sour cream, butter, eggs, vanilla extract and sugar. Mix until well combined.
  4. Add flour and xanthan gum (if needed), mix until smooth.
  5. Scrap the side of the bowl and add yeast mixture, mix until well combined.
  6. Cover bowl with plastic wrap and set aside to let rise for 40-60 minutes or until doubled in size.
  7. For the Filling:
  8. Using a stand mixer, beat together cream cheese, sugar, egg whites, lemon juice, vanilla extract and salt until smooth.
  9. Refrigerate until ready to use.
  10. For the Icing:
  11. Whisk together powdered sugar, butter, sour cream and vanilla extract until well combined.
  12. Add milk and whisk well.
  13. Set aside until ready to use.
  14. Assembly:
  15. Preheat oven to 375 degrees F and spray a baking sheet with non-stick cooking spray.
  16. Transfer dough onto baking sheet and gently form into a 3-inch wide log, dust your hands lightly with flour to prevent sticking.
  17. Set aside and let rise for 10-15 minutes.
  18. Once the dough is slightly puffed, gently press an indent down the length of the center of the log using your fingertips. (Create a well for the cheese filling)
  19. Spread the cream cheese filling evenly inside the indent.
  20. Bake 375 degrees F for 20 minutes, until golden. Let cool for 10 minutes before drizzling icing.
  21. Drizzle icing using a pastry bag. Serve warm.
 This post was shared with Waste Not Want Not.

2 Comments

Post a Comment