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 10x14 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.
