Gluten Free Cheese Danish - Bob's Red Mill Blog
Gluten Free Cheese Danish
Recipes on December 21, 2015 by

Gluten Free Cheese Danish

I had this revelation one day when I was thinking about food I hadn't had in awhile. I really hope I'm not the only one that daydreams randomly about food. Please tell me you all do this too. Food really brings back so many memories for me (and for so many others I'm sure). Oddly, as I was thinking about foods from my past, I realized that since my kids have been gluten free for a large part of their lives, there are quite a few things they have never tried. One thing in particular came to mind recently . . . cheese danish.

I not talking about homemade either. While my family did cook, I was the baker (even as a kid) and I was not quite that adventurous as a child. When I say cheese danish, I'm talking about the kind you buy in a box over by the bagged doughnuts. I know, this is not the end of the world, however cheese danish is pretty darn delicious, and I wanted my boys to have the opportunity to try it. So, into the kitchen I went to see if I could replicate a childhood favorite of mine to maybe create some delicious food memories for my boys as well. Not only did they love this, but they have asked for it multiple times since that first time I made it. Lucky for them, it comes together quite easily, so I've made variations a few times.

Don't let the process scare you with this recipe. Most people shy away from yeast, but this really is easy and if you prep the ingredients the night before, you can have cheese danish ready for your family before they even get out of bed. This would be perfect for the holiday season when your house has guests getting up at different times throughout the morning. If you double the recipe, you can have one with just cheese and one with cheese and fruit. I made an extra pastry with sautéed apples with sugar and flour for a little variety. Served up with freshly brewed coffee is our favorite way to enjoy this on a slow relaxing winter morning.

Gluten Free Cheese Danish

Danish:

Cheese Filling:

  • 8 oz Cream Cheese or Dairy Free Alternative like Daiya or Tofutti
  • 1/2 cup Powder Sugar
  • 1 Extra Large Egg Yolk
  • 1 tsp Vanilla

Egg Wash:

  • 1 Extra Large Egg White
  • 1 Tbsp Water

Glaze:

  • 1 cup Powdered Sugar
  • 1/2 tsp Vanilla
  • 1-2 Tbsp Vanilla Almond Milk

Step 1

Line a large baking sheet with parchment paper.

Step 2

In a large stand mixer, combine the flour through baking powder. Heat the milk and butter in the microwave to 100°F. Turn the mixer on low and add the warm milk mixture to the flour using a dough hook. Next add the vinegar, vanilla, and 2 eggs. Mix on medium speed for 5 minutes. Allow the dough to rest for 15 minutes.

Step 3

In a small mixing bowl, combine the cream cheese, powdered sugar, egg yolk, and vanilla. Mix until thoroughly combined.

Step 4

Pour the dough onto the parchment lined baking sheet, keeping 3/4 to 1 cup aside for the top. Spread dough to the size and shape you want, leaving a little lip on the edges; about 1/4 inch in the center and 1/2 inch on the sides. Spread the cream cheese mixture over the top of the dough. Place dots of the remaining dough over the cream cheese mixture. Using a knife, swirl the dough into the cream cheese mixture going longways and then across the pastry. Mix the egg white and water. Then brush the pastry with the egg wash mixture and sprinkle with remaining tablespoon of sugar on the top. Place the danish in a warm place for 15 minutes. Preheat your oven to 400°F. Bake the danish for 20-25 minutes or until golden brown. Allow to cool for 10 minutes

In a small bowl, combine the powdered sugar, vanilla, and almond milk (1 tablespoon at a time) and mix well to make the glaze. Drizzle the glaze over the slightly cooled pastry.

Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter.

27 Comments

  1. Cynthia
    When do you add the yeast? Is it when you add the warm milk?
    Reply
    1. Sarena Shasteen
      The yeast goes in with the flour and other dry ingredients. This recipe is really easy so adding it to those ingredients just simplifies things.
      Reply
  2. Beverly
    Can I substitute arrowroot for the cornstarch?
    Reply
    1. Sarena Shasteen
      Hi Beverly, I haven't tried arrowroot in this recipe, but I can't see why it wouldn't work. If you try it, will you let us know how it goes?
      Reply
  3. Rebecca Craven
    My 17 year old son has Celiac (diagnosed 3 & 1/2 years ago) and a few days ago asked me to find GF Oreos and cheese danish, as these were among the things he misses the most lately. While I knew to buy Glutino chocolate creme sandwich cookies to replace Oreos, I wasn't sure where I would find cheese danish. I made this recipe for him today and it is a hit! I found that the longer it sits and cools (1/2 hour or so) the more flavor the cream cheese has. Also I was timid about spreading the pastry out and didn't use the entire jelly roll pan, however next time I will take it all the way to the edge. I made the edges a little thick, but it's better instead to have cream cheese on as much of it as possible. The middle tastes more convincing than my thick bread-like edges. Thanks so much for the great recipe Sarena! I can't wait to try variations like cherry creamcheese and apple cinnamon! It's going to be a hit on holidays especially!
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Thanks, Rebecca! We're so happy to hear that :) Thank you for trusting us with your health.
      Reply
  4. Sergio
    I’m looking forward to trying this recipe, as cheese danishes are my absolute favorite pastry. Although it may seem intuitive to add the yeast, cornstarch and sugar along with the flour and baking powder to mix the dry ingredients, it would be helpful to mention that on step 2 of the recipe for those of us who are doing this for the first time. Thanks
    Reply
  5. Arnie mazza
    so step 2 it says combine flour through seems to be unclear to mean and others what doesyou mean by this. could you correct or rewrite what you mean and send
    me corrected instructions.
    PS. you ever use cottage cheese
    Reply
    1. Whitney Barnes
      Hi Arnie! "In a large stand mixer, combine the flour through baking powder." By this it means to combine the list of ingredients in order starting with flour and ending with baking powder. In this recipe that would include flour, cornstarch, raw sugar, instant yeast, and baking powder before proceeding with the recipe. I hope that clears up the instructions for you! We have not tested this recipe with cottage cheese.
      Reply
  6. Melissa Lemme
    I made this yesterday. Lemme tell ya, this was a wonderful treat! WE have not had a cheese danish in years. My son liked it so much we are having it tomorrow night for his birthday *cake* I am wondering how well this recipe doubles?
    Reply
  7. Evelyn
    Do you think this will work with a difference gluten free mix? I have one from Trader Joes that has different ingredients than Bob's Red Mill - it doesn't have xanthum gum and doesn't have sorghum flour. Also, I don't have a mixer so will be doing this by hand. Any/all advice is welcome!
    Reply
    1. Whitney Barnes
      Hi Evelyn, that's not something we've tested; however, I would suggest the addition of xanthan gum. It will help bind together your ingredients and achieve the best texture. Let us know how it turns out!
      Reply
  8. Evelyn
    Hi - I made this and added xanthem gum. It turned out ok - the flavor and texture is good but the dough is very thick. I followed your recipe (mixing by hand) but it was not possible to "pour" the dough at all (as it says above). It was so dry I added several tablespoons of almond milk, one at a time, to moisten it more, and had to bake it almost twice as long for the to cook. Next time I'm thinking of adding more liquid - maybe even an egg - to moisten and lighten up the dough. Please offer any other suggestions. Thanks!
    Reply
  9. Miriam Bitner
    Can this recipe be made without a stand mixer? Could I use a hand mixer or mix it by hand?
    Reply
    1. Whitney Barnes
      Hi Miriam! Yes, this recipe would work with a hand mixer as well.
      Reply
  10. Dorothea Socea
    Hi, I lost a favorite easy danish recipe I was going to try with GF flour since I haven’t made it in ages (15+ years cince my celiac diagnosis)... I just found your recipe this evening and am excited to try it, it sounds like it will be a better solution than adapting my original which had the flour and butter rest in the freezer for half an hour. I really cannot remember what the ratio of the pastry ingredients was either and was quite sad to think I might never taste anything close it it again. My recipe does call for an almond flavored meringue filling which I plan to use instead of your cheese filling. Thank you for coming up with an easy pastry base! Happy Thanksgiving
    Reply
  11. Melissa
    How do you prep for this the night beforehand?
    Reply
    1. Whitney Barnes
      Hi Melissa, we haven't tested this prepped the night beforehand. As there is yeast in the dough it would rise significantly more if left overnight (which is not ideal). To save time in the morning I would recommend putting together the cheese mixture before and laying your ingredients out but we recommend mixing, baking, and eating in the same day.
      Reply
  12. Nancy Perry
    Just made this in an 11x7 glass baking dish and it came out great! Thanks so much for this wonderful recipe. I have been craving cheese danish since being diagnosed with Celiac a few months ago. Thanks Again!
    Reply
  13. Lexie
    Is there a substitute for instant yeast I can use? No stores around me have instant yeast!
    Reply
    1. Whitney Barnes
      Hi Lexie, unfortunately we haven't tried this recipe without the yeast.
      Reply
  14. Valerie D
    This recipe is amazing. You are truly gifted in GF baking. Thank you. VJ
    Reply
  15. Erin Spiker
    A print option for this recipe would be nice
    Reply
  16. Barbara R
    Will this work with regular cow's milk instead of almond milk?
    Reply
    1. Whitney Barnes
      Yes - that should work just fine.
      Reply
  17. CHRISTINA LINGUIDI
    CHRISTINA LINGUIDI
    Would this work to make individual round cheese danishes with an open center for the filling?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Yes, you could shape these individually. Sounds delicious!
      Reply

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