blueberry cream cheese danish (grain free, scd diet)

this homemade, rustic blueberry cream cheese danish is a delicious breakfast companion, brunch or dessert item, that is versatile in style and flavour.

Following my cookie recipe binge, I knew I needed something that was, well, definitively ~not~ a cookie. But I still haven’t gone back to the muffin recipes yet, and thus, I decided to really try something different, and the blueberry cream cheese danish was born! Well, not exactly quickly– it took a bit of trial and error, and then, eventually I decided to do some recipe stealing (of my own recipes, lolol). I went back to my cheese bagelach recipe, borrowed the recipe for the dough, and that eventually turned into the recipe below (!)

And if you have no idea what a “cheese bagelach” is (and you’re like what words are those even/is that English???) then you should definitely check out the recipe– it’s a Jewish bakery staple, at least in Montreal, and it’s basically a cheese-only danish in a horseshoe shape (don’t ask me why). But sometimes you want fruit in your danish, amirite or amirite?!

It’s worth also noting that I do have an apple cheese danish recipe. But I love danish so I’m not mad at adding this blueberry flavour to my (/your) repetoire. In fact, danishes were one of my favourite *things* ever growing up, which is why I probably have re-created so many danishes from my childhood already. 

I think I reminisce about my childhood enough on this blog, so I won’t go too deep into my danish memories. And really, I don’t think anyone wants me too, it’s basically just me eating my danishes/requesting/begging my mom to buy me danish whenever we went in smelling-distance of a bakery.

Now THESE danishes on the other hand– they’re SCD diet friendly, of course, with a cream cheese filling that’s made with 24-hour-dripped SCD yogurt, although, this could be subbed with dry curd cottage cheese, or in fact, *real* cream cheese if you’re not on the SCD diet at all, or else, you can do thick, greek yogurt. So plenty of replacement options if needed for your diet (or perhaps, not needed!).

The dough is made with both coconut flour, almond flour and the elusive dry curd cottage cheese. Again the DCCC could be subbed for 24-hour-dripped SCD yogurt if you can’t find any near you/have an overwhelming amount of yogurt to use (hey, it happens to the best of us).

Finally, this danish calls for a cup of blueberry jam. I’ve included my go-to blueberry jam recipe below if you need to whip up the jam first, of course it’s also SCD and super versatile — you’ll hav extra jam leftover to use on yogurt or in other baking pursuits. However, you could of course sub in your preferred jam for this recipe– if you have a large jar of strawberry jam, why not try that instead of blueberry? I expect the results would be similarly delicious.

If you do try this recipe, I’d love to know how it turned out. Drop me a comment below, or follow me slash DM me on Instagram @grainfreee.

A few related recipes if you’re looking for some more bakery-style treats:

• APPLE CHEESE DANISH (coconut flour + almond flour)
• HOMEMADE CHEESE BAGELACH (coconut flour + almond flour)
• APPLE CARAMEL SQUARES (almond flour)
• APPLE CINNAMON GALETTE (coconut flour + almond flour)
• CHERRY PIE COOKIES (almond flour)

blueberry creamcheese danish: ingredients

danish dough

• 1/2 cup of coconut flour + 4 tbsp 
• 6 tbsp of almond flour
• 1/2 cup of dry curd cottage cheese
• 2 eggs + 1 egg yolk
• 1/3 cup of honey
• 1/3 cup of melted coconut oil or butter
• 1/2 tsp of baking soda
• 1 tsp of pure vanilla extract

blueberry filling

• 1 cup of blueberry jam (if you don’t have any jam and want to whip some up, here’s a quick recipe to do so: 3 big cups of frozen blueberries, 4 tbsp honey, squeeze of lemon or orange, bring to boil on medium heat (approx 10-15 mins), and then turn down to simmer on low for 45 mins. remove from heat add 1 tsp of gelatin.)

creamcheese filling

• 3/4 cup 24-hour dripped SCD yogurt (should resemble creamcheese-esque consistency, or thick like greek yogurt — you can use greek yogurt if you are not on the scd diet!)
• 1/4 tsp vanilla extract
• 1/8 cup honey
• 1 egg yolk

blueberry creamcheese danish: how to

danish dough

1. In a food processor, begin with mixing the dry ingredients together, and then proceed to blend in the wet ingredients until well combined.
2. Remove dough from the food processor and freeze for an hour or two, until cold and firm.

creamcheese filling

1. Mix all the ingredients together in a small bowl, until well combined. Set aside.

prepare your danish

1. Once the dough is good and cold, remove from the freezer and separate into two balls; however one should be larger than the other, just under 3/4 of the dough for one ball and the rest for the other. Place the smaller ball of dough back in the freezer to keep it cold while you make your bottom layer for the danish. (Step-by-step photos below).
2. Now you’ll want to set up your space so you have one layer of parchment paper beneath the dough, and one to place on top of the dough, as you roll out the dough in between the layers of parchment paper. You’ll want to create a large oval or rectangular shape with the dough (as you can see, mine was some sort of shape in between oval and rectangle), approximately 9 inches in length, or a bit longer. Peel up the edges of the dough, which will facilitate adding your top layers of dough later (so that it is not sticking down to the parchment paper too much).
3. Once the dough is fully rolled out, make sure to delicately move your bottom layer of parchment paper (which the rolled out dough is lying on) onto your large baking sheet. You’ll prepare the rest of the danish directly on the baking sheet.
4. Now, slather the cream cheese filling across the dough bringing it almost to the edges of the dough, but leave a small edge of dough.
5. Add your layer of blueberry jam on top of the cream cheese filling.
6. Now, bring back out your other, smaller ball of dough from the freezer.
7. For this one, you’ll want to manipulate it with your (clean) hands — as you twist the dough into long lines and place the dough atop the filling, connecting the lines to the outer edges of your bottom layer, the edges which should (already) be slightly pulled up.
8. For this one, you’ll want to manipulate it with your (clean) hands — twist the dough into long lines and place the dough atop the filling, connecting the lines to the outer edges of your bottom layer, the edges of which should (already) be slightly pulled up. Now, do not fear if the dough breaks as you twist it– the “look” of this danish is rustic and thus a bit “messy.” You can connect the dough by adding pieces here and there so that the lines fully connect from one side to another if you are having trouble making one line of dough that’s long enough to connect by itself. There are also no right number of ‘lines’ to make with your dough criss-cross effort, as you can tell, mine had 7 horizontal lines and 2 vertical lines– you can do 3 vertical lines and 8 horizontal lines; whatever works for the shape of your danish.
9. Once you’ve placed all your criss-cross layers of dough atop your danish, place the danish in a preheated oven at 350 and bake for 27-30 minutes, until the danish dough is just turning golden brown.
10. Allow the danish to cool a bit before slicing it up into desired pieces/shapes. However it is delicious fresh and warm, you can also store in fridge or freezer for longer-term, and enjoy a slice cold. Place in an air-tight glass container, in between layers of parchment paper.

Search

Search