Strawberry And Cream Cheese Danish (Dairy Free)

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• Step 1

  Heat the milk and butter until they reach 120-130 Degrees F.

• Step 2

  Mix all other ingredients of the dough, and slowly add the butter-milk while the mixer is set on low.

  Make sure to fit your mixer with the dough hook. If you don't have a mixer or dough hook, just use a larger than needed bowl and floured hands.

• Step 3

  Mix until the dough is smooth and elastic.It may feel slightly sticky, but don't fret, as this is what you want. If it is too dry, add 1tsp water at a time until smooth.

  If it is too wet, add 1tsp flour at a time until smooth.

• Step 4

  On a floured surface, knead the dough for 5-7 minutes until it is buttery-smooth and elastic.

  Oil a bowl and place the dough in it, covered, for an hour or until doubled in size.

• Step 5

  Tick Tock, Tick Tock......

• Step 6

  After the hour is up, lightly oil a sheet pan or cookie sheet and roll the dough out on it.

  With the greatest finesse, mark the dough in thirds but do not cut it through! Just a mark.

• 

  Step 7

  On the end thirds, cut the dough in 1 inch strips as the doodle to the left shows in red lines.

• Step 8

  While letting that rest, take the fruit and blend well. Transfer to a saucepan and add the sugar.

  When it begins to bubble, take it off of the heat.
  Mix the cornstarch with a bit of water and add it to the mix, stirring well and fast to eliminate clumps. Set aside to let cool for a few minutes.

• Step 9

  While you wait, take the dairy free cream cheese and make it nice and soft by either microwaving it, or mixing it with a spoon. Slather it on the middle, uncut part of the dough.

• Step 10

  When the fruit is cooled, pour it over the cream cheese. Be careful you don't get it on the part of the dough that you cut into strips.

• 

  Step 11

  Fold the ends of the dough in about an inch, and then proceed to fishtail the dough as the photo shows.

• Step 12

  Wrap the dough and let rise 1 hour in a warm area.

• Step 13

  Keep looking over at the dough for the whole hour because you just can't wait to bake it and eat it.
  No, actually...Don't. This makes it take longer...

• Step 14

  Take that delicious looking pastry, rip the cellophane off of it, and toss it into the 375 Degree F oven for 15 minutes, or until golden brown.

• Step 15

  While you wait, mix up the glaze in a little bowl to brush onto it when it comes out of the oven.

• Step 16

  Yup, more waiting. I hope you, unlike me, can keep yourself from staring at the oven and salivating over the delicious aromas.

• Step 17

  Oh boy, it's baked!

  Take it out, turn off the oven, and set aside to cool for a few minutes...Or, just drizzle the glaze onto it now and carefully brushing the drippings back up to the top of the pastry.

• Step 18

  When the glaze starts to solidify, the danish is ready to eat. Slice off a generous helping (it's not fatty, do the math for the calorie count and fat content if you want) and enjoy sweet success.

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