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Dairy-free and Gastroparesis friendly
Before I go on to the recipe, I would like to take a moment to make people aware of Gastroparesis.

Gastroparesis is a condition where the stomach is paralyzed, and makes it difficult to eat food. Imagine not being able to eat; this is Gastroparesis.

But there is no cure yet found, and there are many types of this new condition. I am one of these people who suffers from Gastroparesis, and I am fighting for a cure.
If you would like to help or learn more, please visit

Now get out your bowls and aprons, it's cooking time!
You will need:
1 1/2 t Yeast
1/2 C Dairy free milk (Do not use soy, as soy makes baked goods dense)
1/2 Stick of dairy free butter
1/8t Salt
1 Small egg
1/4C Sugar
4-4 1/2C All-Purpose flour

For the filling:
2-2 1/2C Strawberries (or fruit of choice)
1/2C Dairy free cream cheese (Tofutti is amazing)
1/4C sugar
1T Corn starch (or substitute)

For the glaze:
3T, heaping, Powdered sugar
1T Honey
1t water

Posted by Julie Published See Julie's 3 projects »

  • 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.

  • How to bake a pastry. Strawberry And Cream Cheese Danish (Dairy Free) - Step 7
    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.

  • How to bake a pastry. Strawberry And Cream Cheese Danish (Dairy Free) - Step 11
    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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