Gluten-Free Cream Cheese and Raspberry Danish

Make a gluten-free dough, form it into individual pastries, and fill them with dollops of cream cheese filling and raspberry jam. Drizzle the baked pastries with a non-dairy glaze made with confectioners’ sugar and almond milk.

Serves: 12Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 cup sorghum flour
  • 1 cup arrowroot starch
  • 1½ tsp. baking powder
  • 1 tsp. xanthan gum
  • 3½ Tbsp. granulated sugar, divided
  • ½ tsp. salt
  • ⅓ cup butter
  • ⅔ cup plus 2 Tbsp. almond milk, divided
  • ½ tsp. almond extract
  • 4 oz. cream cheese, softened
  • ¼ cup raspberry jam
  • 1½ cups confectioners’ sugar

Directions

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together sorghum flour, arrowroot starch, baking powder, xanthan gum, 2 tablespoons granulated sugar, and salt. Using a pastry blender, cut in butter until it resembles very small peas throughout the dry ingredients. Make a well in the center and stir in ⅔ cup almond milk and almond extract until you have a thick, workable dough.
  • Divide the dough into 12 balls. Place the balls of dough about 1" apart on the baking sheet. Using a heavy glass, gently flatten each ball. Using a spoon, make a round indentation in the center of the dough.
  • In a small bowl, mix together cream cheese, 1½ tablespoons granulated sugar, and 1 tablespoon almond milk. Fill indentations with a teaspoon of the cream cheese mixture. Top the cream cheese with a teaspoon of raspberry jam.
  • Bake for 10–12 minutes, until lightly browned along the edges. Allow pastries to cool on the baking sheet for 15–20 minutes.
  • In a small bowl, mix together confectioners’ sugar and remaining tablespoon almond milk. Drizzle over cooled pastries.

Recipe Information

Serves: 12

Ingredients

  • 1 cup sorghum flour
  • 1 cup arrowroot starch
  • 1½ tsp. baking powder
  • 1 tsp. xanthan gum
  • 3½ Tbsp. granulated sugar, divided
  • ½ tsp. salt
  • ⅓ cup butter
  • ⅔ cup plus 2 Tbsp. almond milk, divided
  • ½ tsp. almond extract
  • 4 oz. cream cheese, softened
  • ¼ cup raspberry jam
  • 1½ cups confectioners’ sugar

Directions

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together sorghum flour, arrowroot starch, baking powder, xanthan gum, 2 tablespoons granulated sugar, and salt. Using a pastry blender, cut in butter until it resembles very small peas throughout the dry ingredients. Make a well in the center and stir in ⅔ cup almond milk and almond extract until you have a thick, workable dough.
  • Divide the dough into 12 balls. Place the balls of dough about 1" apart on the baking sheet. Using a heavy glass, gently flatten each ball. Using a spoon, make a round indentation in the center of the dough.
  • In a small bowl, mix together cream cheese, 1½ tablespoons granulated sugar, and 1 tablespoon almond milk. Fill indentations with a teaspoon of the cream cheese mixture. Top the cream cheese with a teaspoon of raspberry jam.
  • Bake for 10–12 minutes, until lightly browned along the edges. Allow pastries to cool on the baking sheet for 15–20 minutes.
  • In a small bowl, mix together confectioners’ sugar and remaining tablespoon almond milk. Drizzle over cooled pastries.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat9g
Saturated Fat5g
Cholesterol25mg
Sodium200mg
Total Carbohydrate43g
Dietary Fiber2g
Sugars25g
Protein2g