https://www.cutoutandkeep.net/projects/strawberry-and-cream-cheese-danish-dairy-free • Posted by Julie
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 http://www.g-pact.org/gastroparesis.html 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
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 http://www.g-pact.org/gastroparesis.html 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
Heat the milk and butter until they reach 120-130 Degrees F.
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.
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.
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.
Tick Tock, Tick Tock......
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.
On the end thirds, cut the dough in 1 inch strips as the doodle to the left shows in red lines.
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.
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.
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.
Fold the ends of the dough in about an inch, and then proceed to fishtail the dough as the photo shows.
Wrap the dough and let rise 1 hour in a warm area.
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...
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.
While you wait, mix up the glaze in a little bowl to brush onto it when it comes out of the oven.
Yup, more waiting. I hope you, unlike me, can keep yourself from staring at the oven and salivating over the delicious aromas.
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.
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.