Print

Gluten-Free Strawberry Cream Cheese Danishes

A close-up of a flaky Gluten-Free Strawberry Cream Cheese Danish filled with cream and jam, drizzled with icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flaky, bakery-style gluten-free danishes filled with sweet strawberry and tangy cream cheese.

Ingredients

Scale
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon xanthan gum (if your blend does not contain it)
  • 1/2 teaspoon salt
  • 1/4 cup ice water, plus more if needed
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup strawberry jam or preserves
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon milk or water (for glaze)

Instructions

  1. Prepare the Dough: In a large bowl, combine the gluten-free flour blend and salt. If your blend lacks xanthan gum, mix it in now. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.
  3. Make the Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
  4. Roll the Dough: On a lightly floured surface (use extra GF flour), roll the chilled dough into a large rectangle, about 1/8 inch thick. For flakiness, fold the dough into thirds like a business letter, turn it 90 degrees, and roll it out again into a rectangle. Repeat this folding and rolling process two more times, chilling the dough for 15 minutes between each set of folds.
  5. Shape the Danishes: Roll the dough one last time to about 1/4 inch thickness. Cut the dough into 4-inch squares. Score a border about 1/2 inch from the edge of each square without cutting all the way through. Prick the center area lightly with a fork.
  6. Fill and Bake: Place about 1 tablespoon of the cream cheese mixture in the center of each square. Top the cream cheese with about 1 teaspoon of strawberry jam. Brush the scored edges with the beaten egg wash.
  7. Bake at 400°F (200°C) for 18 to 22 minutes, or until the pastry edges are golden brown and puffed.
  8. Glaze: While the danishes cool slightly, whisk together the powdered sugar and milk/water until smooth. Drizzle the glaze over the warm danishes.

Notes

  • For a dairy-free option, substitute the cream cheese with a firm, plain dairy-free cream cheese alternative.
  • If your dough becomes too sticky during rolling, chill it for 10 minutes before continuing.
  • Using very cold butter is key to achieving a flaky texture in gluten-free pastry.
  • You can use fresh, sliced strawberries instead of jam, but toss them lightly with 1 teaspoon of sugar first.

Nutrition

Find it online: https://flavorvista.com/glutenfree-strawberry-cream-cheese-danishes/