This Easy Gluten-Free Cheese Danish is your passport to delicious, flaky pastries without the gluten! Perfect for a weekend treat or a special occasion breakfast, this recipe demystifies gluten-free baking, delivering that signature sweet and tangy cream cheese filling everyone loves.
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Key Ingredients for Easy Gluten-Free Cheese Danish
- 1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- ½ cup almond flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- 1 large egg, lightly beaten
- 2-3 tablespoons ice water
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Zest of ½ lemon (optional, for extra brightness)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Optional: Powdered sugar or a simple glaze for topping
How to Make Easy Gluten-Free Cheese Danish
Get ready to bake a delightful treat! This Easy Gluten-Free Cheese Danish recipe is wonderfully simple to follow, ensuring a delicious and satisfying result without the fuss. In about 30 minutes of prep time, you’ll have warm, flaky pastries filled with creamy goodness.
Step-by-Step Instructions
- Prepare the Gluten-Free Pastry Dough: In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers.
- Incorporate Wet Ingredients: In a small bowl, whisk together the lightly beaten egg and 2 tablespoons of ice water. Make a well in the center of the flour and butter mixture and pour in the egg and ice water. Gently mix with a fork or spatula until just combined, adding the remaining tablespoon of ice water if the dough seems too dry. Be careful not to overmix. The dough should come together but might be a bit shaggy.
- Chill the Dough: Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough allows the gluten-free flours to hydrate properly and makes it easier to handle.
- Prepare the Cream Cheese Filling: While the dough is chilling, prepare the filling. In a medium bowl, beat together the softened cream cheese and ¼ cup granulated sugar until smooth and creamy. Beat in the egg yolk, vanilla extract, and lemon zest (if using) until well combined. Set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Roll and Shape the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a rectangle, approximately 10×14 inches and about ¼ inch thick. If the dough is sticky, dust your rolling pin and surface lightly with gluten-free flour.
- Cut and Fill the Pastries: Cut the dough rectangle into 6 equal squares. You can adjust the size if you prefer smaller or larger pastries. Place the squares on the prepared baking sheets, leaving some space between them.
- Assemble the Danish: Spoon about 2 tablespoons of the cream cheese filling into the center of each dough square, leaving a border of about ½ inch around the edges.
- Fold the Edges: Gently fold in the edges of each dough square to partially enclose the filling, creating a rustic, open-faced pastry. Press the edges lightly to seal.
- Egg Wash: In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the exposed pastry edges generously with the egg wash. This will give them a beautiful golden brown sheen.
- Bake: Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is set.
- Cool and Serve: Let the Easy Gluten-Free Cheese Danishes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a simple glaze if desired.
Why You’ll Love This Easy Gluten-Free Cheese Danish
You’ll adore this Easy Gluten-Free Cheese Danish for its wonderfully flaky, tender pastry that beautifully cradles a rich, sweet, and tangy cream cheese filling. Unlike some boxed gluten-free options that can be dry or lack flavor, this homemade version offers an authentic pastry experience that’s incredibly satisfying. The subtle hint of lemon zest, though optional, truly elevates the creamy filling, making each bite a delightful contrast of textures and tastes.
Furthermore, creating these delightful danishes at home is surprisingly cost-effective. You’ll save a significant amount compared to purchasing similar pastries from a specialty bakery, all while enjoying the satisfaction of baking from scratch. They’re a perfect example of how you can achieve bakery-quality results in your own kitchen, making them an ideal choice for weekend brunches, special breakfasts, or simply a delightful afternoon pick-me-up. Give this Easy Gluten-Free Cheese Danish a try – your taste buds will thank you!
Storing and Reheating Tips
- Room Temperature: Store cooled Easy Gluten-Free Cheese Danishes in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but will remain decent for a short period.
- Refrigeration: For longer storage, place cooled danishes in an airtight container and refrigerate for up to 4 days. The pastry may soften slightly.
- Reheating Room Temperature Danishes: To revive the crispness, gently reheat individual danishes in a toaster oven on a low setting for 2-3 minutes, or in a conventional oven at 300°F (150°C) for 5-7 minutes until warmed through.
- Reheating Refrigerated Danishes: Reheat refrigerated danishes using the same methods as above, but they may require an additional minute or two to heat through.
- Freezing: Wrap individual cooled danishes tightly in plastic wrap, then in aluminum foil or place in a freezer-safe bag. Freeze for up to 2 months. To reheat from frozen, remove the foil and plastic wrap, and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the pastry is crisp.
Final Thoughts
This Easy Gluten-Free Cheese Danish is a testament to how delicious and achievable gluten-free baking can be. Embrace the simple joy of creating these warm, comforting pastries for yourself and your loved ones. Dive in and enjoy every delightful, cheesy bite!
Easy Gluten-Free Cheese Danish
This Easy Gluten-Free Cheese Danish is your passport to delicious, flaky pastries without the gluten! Perfect for a weekend treat or a special occasion breakfast, this recipe demystifies gluten-free baking, delivering that signature sweet and tangy cream cheese filling everyone loves.
Ingredients
Equipment
Method
- In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky layers.1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum), ½ cup almond flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup unsalted butter, cold and cut into small cubes
- In a small bowl, whisk together the lightly beaten egg and 2 tablespoons of ice water. Make a well in the center of the flour and butter mixture and pour in the egg and ice water. Gently mix with a fork or spatula until just combined, adding the remaining tablespoon of ice water if the dough seems too dry. Be careful not to overmix. The dough should come together but might be a bit shaggy.1 large egg, lightly beaten, 2-3 tablespoons ice water
- Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough allows the gluten-free flours to hydrate properly and makes it easier to handle.
- While the dough is chilling, prepare the filling. In a medium bowl, beat together the softened cream cheese and ¼ cup granulated sugar until smooth and creamy. Beat in the egg yolk, vanilla extract, and lemon zest (if using) until well combined. Set aside.8 ounces cream cheese, softened, ¼ cup granulated sugar, 1 egg yolk egg yolk, 1 teaspoon vanilla extract, ½ lemon zest of ½ lemon (optional, for extra brightness)
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a rectangle, approximately 10×14 inches and about ¼ inch thick. If the dough is sticky, dust your rolling pin and surface lightly with gluten-free flour.1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- Cut the dough rectangle into 6 equal squares. You can adjust the size if you prefer smaller or larger pastries. Place the squares on the prepared baking sheets, leaving some space between them.
- Spoon about 2 tablespoons of the cream cheese filling into the center of each dough square, leaving a border of about ½ inch around the edges.8 ounces cream cheese, softened, ¼ cup granulated sugar, 1 egg yolk egg yolk, 1 teaspoon vanilla extract, ½ lemon zest of ½ lemon (optional, for extra brightness)
- Gently fold in the edges of each dough square to partially enclose the filling, creating a rustic, open-faced pastry. Press the edges lightly to seal.
- In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the exposed pastry edges generously with the egg wash. This will give them a beautiful golden brown sheen.1 large egg, beaten with 1 tablespoon water
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is set.
- Let the Easy Gluten-Free Cheese Danishes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a simple glaze if desired.Powdered sugar or a simple glaze for topping
Notes
Best enjoyed fresh. Can be stored at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in toaster or conventional oven to revive crispness. Freeze for up to 2 months.