Cranberry Cream Cheese Danish + Giveaway {Gluten free}

Posted by Jackie on Dec 10, 2013

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Being a charity fundraiser blogger has a lot of upsides.  You get to work with amazing people who want to help make the world a better place, companies who want to raise awareness of issues that sometimes get overlooked (like child hunger and African droughts), and other bakers looking to make a difference.  It was my lucky day when Share Our Strength (an organization near and dear to my heart) contacted me to see if I'd like to participate in their #BakingADifference campaign, a partnership with Karo Syrup and Fleischmann's Yeast to raise money for No Kid Hungry.  Of course, I agreed in a heartbeat!  My task: to create a new twist on a classic recipe.  My answer: danish.

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It seems at every breakfast you go to, there's some form of danish on the table.  What's better for the holidays than cranberry cream cheese danish?  The cranberries and cream cheese make such a great flavor combo, and the vanilla glaze on top adds the perfect amount of sweetness to every bite.  The great part is, it's all homemade, and gluten free to boot!  {If you don't need the gluten free version, simply replace the gf flours with all purpose flour, omit the xanthan gum, and you're good to go! Or, for a simpler version, use store-bought puff pastry...}

This holiday season, bring a little danish to the breakfast table...

Oh, and before I forget, the Baking A Difference campaign is sponsoring a giveaway just in time for the holidays!  We're giving away a box of great things, including Karo Syrup (pecan pie, anyone?), Fleischmann's yeast (perfect for this danish recipe!) and Simply Homemade baking mixes, plus some goodies from Sur La Table and Crate & Barrel!

To enter the giveaway, leave a comment below answering the following question:

What's your favorite way to make the holiday season special?

I'll choose my favorite comment, and announce the winner on Monday, December 16th!  {Only US entries, please!}  Good luck, and happy baking...

Cranberry Cream Cheese Danish

Makes 6-8 servings

 Ingredients:

Danish Roll

  • 2/3 cup rice flour
  • 1/3 cup tapioca starch
  • 3/4 cup cornstarch
  • 1/2 cup potato starch
  • 1 packet Fleischmann's active dry yeast
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 3/4 cup milk (dairy or non-dairy)
  • 1/3 cup Karo Syrup (or honey)
  • 1 egg
  • 1/3 cup oil (vegetable or coconut)

Filling

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • Juice of 1/2 lemon
  • 1 cup cranberry jam (homemade or store-bought)

Glaze

  • 1/2 cup powdered sugar
  • 1-1/2 tablespoons milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Instructions:

Danish Roll

In the bowl of a standing mixer, combine the rice flour, tapioca starch, cornstarch, potato starch, yeast, salt and xanthan gum.  Mix on low until combined.

Add the milk, corn syrup/honey, egg and oil, and mix on medium speed until a dough is formed. Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 45-60 minutes.  {While the dough is rising, make the filling.}

Filling

In the bowl of a standing mixer, beat the cream cheese, sugar, and lemon juice on medium speed until combined.  Keep the cream cheese filling at room temperature while the dough finishes rising.

Glaze

In a small bowl, whisk together the powdered sugar, milk and vanilla extract until pourable. Refrigerate until ready to use on the baked danish.

Assembly:

Once the dough has risen, preheat the oven to 350° and lightly grease a baking sheet.

Turn the dough out onto a lightly floured surface, and use a floured rolling pin to roll the dough into a large rectangle.  Spread the cream cheese filling on top of the dough with a spoon.  Then, top the cream cheese filling with the cranberry jam.

Starting with the long side furthest from you, start rolling the dough slowly towards you until you've formed the danish roll.  Carefully transfer the danish roll to the greased baking sheet.  Use a sharp knife to make 7-8 cuts across the danish roll.  Bake at 350° until lightly golden, about 25-30 minutes.  Transfer the baking sheet to cool completely, then drizzle with the vanilla glaze, and enjoy!

Original recipe by La Casa de Sweets

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