mango cheese danish (grain free, scd diet)
a homemade danish that's grain free and refined sugar free, made with a honey-sweetened dry curd cottage cheese filling and a mango jam.
Servings: 8 danish
Ingredients
mango jam
- 1 cup frozen or fresh mango if frozen, microwave until softened
- 1/4 cup honey
- squeeze of lemon
cheese filling
- 1/2 cup dry curd cottage cheese sub in thick, greek yogurt - if SCD, strain your yogurt for 24 hours
- 1 egg yolk
- 1/2 tsp pure vanilla extract
- 2 tbsp honey
danish dough
- 1/2 cup + 4 tbsp coconut flour
- 6 tbsp almond flour
- 1/2 cup dry curd cottage cheese sub in thick, greek yogurt - if SCD, strain your yogurt for 24 hours
- 2 eggs + 1 egg yolk
- 1/3 cup honey
- 1/3 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
Instructions
mango jam
- blend the softened mango until pureed in the food processor.
- add in honey and lemon, blend.
- remove from food processor and transfer puree to a pot, simmer on stovetop until thickened, 10-15 minutes. start at medium heat and turn down once it begins it to bubble.
cheese filling
- in a clean food processor, place all your ingredients and blend until smooth and combined.
- remove the filling from the food processor, transferring to a small bowl and setting aside in fridge or freezer. clean food processor out once again as you need to use it one last time!
danish dough
- in a clean food processor, begin with mixing the dry ingredients together, and then proceed to blend in the wet ingredients until well combined.
- remove dough from food processor and form into ball/log wrapped tightly in parchment paper. place in freezer for at least two hours, until it's very cold and firm-- i tend to make the dough the day before i want to make my danishes and leave the cheese + dough in the freezer overnight so they're both very easy to manipulate the next day.
put your mango cheese danishes all together now
- once the dough and everything is ready, take a piece of parchment and place it atop your baking sheet, you can work directly on your baking tray if you don't want to have to lift up these danishes too much before baking (although they are delicate prior to baking, they are moveable still!).
- rip off a piece of your dough and roll it into a small circle shape, approx 3-4 inches wide/long, and then press down in the middle of the circle to create a small indentation, while still leaving an edge around the circle that is raised.
- inside the indented part of your circle, you'll spoon in your cheese filling (it will be liquid-y but it will harden when baked), and then add a dollop of mango jam in the middle.
- now, with the edge of your dough, you can press it in a bit, and proceed to use a fork to press down along the edges of the dough to create your little lines all around the edges of the danish.
- repeat this process until dough is all done, i made approx eight danishes total. you may have extra jam, which you can add to the top of the danish after or even include to serve with the danish, if you do.
- bake the danishes in a preheated oven at 350 for 25 minutes, until the edges are slightly golden brown.
- remove from and oven allow to cool completely. do not attempt to move the danishes until they are completely cooled.