Cream Cheese Raspberry Danish

By weavincanuck

Ingredients

• 1 cup sorghum flour
• 1 cup arrowroot starch
• (or 2 cups Jules GF flour)
• 1 1/2 tsp baking powder
• 1 tsp Xanthan gum
• 3 1/2 tablespoons sugar, divided
• 1/2 tsp salt
• 1/3 cup butter or shortening
• 2/3 cup plus 1 tbsp almond milk
• 1/2 tsp almond extract
• 4 ounces cream cheese
• 1/4 cup raspberry jam

Preparation

Step 1

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.

2. In a large bowl whisk together flour, baking powder, xanthan gum, 2 tbsp sugar and salt. Using a pastry blender, cut in butter or shortening until it resembles small peas. Make a well in the center of the dry ingredients and add 2/3 cup almond milk and almond extract. Stir into the dry ingredients until you have a thick, workable dough.

3. Divide the dough into 12 balls. Place the balls of dough about 1 inch apart on the baking sheet. Using a heavy glass, gently flatten each ball and using a spoon, make a round indentation in the center of the dough.

4. In a small bowl mix together the cream cheese, 1 1/2 tbsp of sugar, and 1 tbsp of almond milk. Add 1 tsp of the cream cheese mixture to each Danish. Then add 1 tsp of raspberry jam on top. Bake pastries for 10-12 minutes until lightly browned along edges.

5. Allow pastries to cool 15-20 minutes.

6. To make a quick glaze, mix together 1 cup confectioner's sugar with 2 tbsp almond milk. Drizzle over cooled Danish.