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BLUEBERRY CREAMCHEESE DANISH (GRAIN FREE, SCD DIET)
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blueberry cream cheese danish

this homemade, rustic blueberry cream cheese danish is a delicious breakfast companion, brunch or dessert item, that is versatile in style and flavour.
Course: Breakfast, Dessert
Servings: 10 danish
Author: grainfreee.com

Ingredients

Danish dough

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

Blueberry filling

  • 1 cup 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 cream cheese-esque consistency, or thick like greek yogurt (you can use greek yogurt if you are not on the scd diet!)
  • 1/4 tsp pure vanilla extract
  • 1/8 cup honey
  • 1 egg yolk

Instructions

Danish dough

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

Creamcheese filling

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

Put your blueberry cream cheese danish all together now

  • 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 on my website).
  • 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).
  • 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.
  • 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.
  • Add your layer of blueberry jam on top of the cream cheese filling.
  • Now, bring back out your other, smaller ball of dough from the freezer.
  • 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.
  • 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.
  • 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.