Gluten Free Cheese Danish Pastries
These gluten free cheese danish pastries are flaky, creamy, and totally bakery-worthy. Perfect for a weekend breakfast or brunch treat everyone will love.
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Equipment
- pastry cutter
Ingredients
For the Dough
- 2 cups Gluten Free 1-to-1 Baking Flour
- 3 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Cold Unsalted Butter, cubed
- 1/2 cup Cold Whole Milk
- 1 large Egg
- 1 tsp Vanilla Extract
For the Filling
- 8 oz Cream Cheese, softened
- 1/4 cup Granulated Sugar
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
For the Glaze
- 1 cup Powdered Sugar
- 1 1/2 tbsp Whole Milk
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper. In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together cold milk, egg, and vanilla extract. Pour into the flour mixture and stir until a soft dough forms. Turn dough out onto a surface dusted with gluten free flour.
- Make the filling by beating cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Divide dough into 8 equal portions. Flatten each into a rough 4-inch round and place on the prepared baking sheet. Use the back of a spoon to create an indent in the center of each round and fill with 1 to 2 tablespoons of the cream cheese filling.
- Bake for 16 to 18 minutes until the edges are golden and the filling is set. Let cool on the pan for 10 minutes.
- Whisk powdered sugar and milk together until smooth and drizzle over the warm pastries. Serve once the glaze sets.
Servings: 8 pieces
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g
Calories: 433kcal
Cost: $10