One of the things my boys served me for breakfast on Mother's Day was Cheese Danish from my favorite bakery. I love Cheese Danish, but have never made my own. WD hasn't enjoyed any danish pastries since he's gone gluten-free, so I thought it was high time to rectify that situation. I set about to make some Raspberry Danish as well as some cheese ones(my fave.)
I started by proofing 1 package of active dry yeast in 1/2 cup of 115 degree milk for 5 minutes. To that, I added 2 eggs plus 1 egg yolk, 1/2 tsp apple cider vinegar, and 1/4 cup vanilla flavored agave nectar. I was wandering around HomeGoods the other day and came across various bottles of flavored agave nectar, I brought home several flavors. You never know what you might find at HomeGoods.
In a separate bowl, I whisked together 1/2 cup potato starch, 1/4 cup tapioca flour, 1/2 cup brown rice flour, 1/2 cup sorghum flour, 1/4 cup sweet rice flour, 1/2 tsp xanthan gum, and 1/8 tsp salt. I combined the dry ingredients to the wet in my mixer bowl.
I added 1 stick of butter to the dough 1 tablespoon at a time with the beater going.
The dough will be very wet and sticky. Turn it out on a board, or your counter, liberally dusted with sweet rice flour. Shape it into a ball, and place in an oiled bowl.
Place the bowl in a warm spot to rise. In an hour it will have doubled in size. Turn it out onto your floured counter.
Gently roll it out to a 14x10 rectangle.
Dab 3 tbsps of softened butter over 2/3 of the rectangle.
Fold it up into 1/3s like an envelope.
Roll it out into a roughly 18x8 rectangle.
Using a pizza cutter, cut the dough into 10 diamond shapes. With your fingers, press down the center of each diamond. This indent will be for the filling.
For the cheese filling, I beat together 1/4 brick of cream cheese with 3 tbsps honey. For the raspberry filling, I beat together 1/4 brick of cream cheese with 2 tbsps raspberry agave nectar, and topped this schmear with a generous tsp of raspberry jam.
I brushed some eggwash along the edges of the pastry and after letting them rise for another 45 minutes, popped them in a 350 oven for 30 minutes.
After pulling them from the oven, I placed them on a cooling rack and drizzled them with a glaze of 1 cup powdered sugar, 1/2 tsp vanilla, and enough milk to make it a drizzling consistency.
Thanks for popping in and baking with me. I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.