Peach & Cream Cheese Danish    

Product: All-Purpose Gluten-Free Flour Blend 

Servings per recipe: 12 

Nutritional Information per serving:  

Ingredients: 

For the puff pastry  

• 2 cups Just About Foods All-Purpose Gluten-Free Flour Blend, plus more for dusting 
• 1 teaspoon Just About Foods Xanthan Gum 
• ½ teaspoon salt 
• 4 tablespoons cold butter, cubed 
• ¾ cup cold water 
• 7oz cold butter 

• 2 tablespoons turbinado sugar 
• 1 egg 
• 1 tablespoon water 

For the peaches 

• 3 peaches, pitted and sliced  
• 1 teaspoon of sugar 
• The juice of ½ lemon  

For the cream cheese filling 

• 8 oz cream cheese, softened 
• 2 tablespoons icing sugar 
• 1 teaspoon vanilla extract  

For the glaze 

• ½ cup icing sugar 
• ½ tablespoon vanilla extract 
• 2 tablespoons milk  

Instructions: 

To make the base dough for the puff pastry, combine All-Purpose Gluten-Free Flour, salt, and Xanthan Gum in a large bowl. Add the cubed butter and rub the flour into the butter with your hands until the mixture resembles wet sand. Add cold water little by little until a dough forms, but you may not use all the water. 

Form the dough into a ball, wrap it in plastic wrap, and place it in the fridge until needed. 

To make the butter rectangle, place 7 ounces of cold butter between two sheets of parchment paper, and pound it with a rolling pin to form a 4×4-inch square. Wrap the butter rectangle in plastic film and chill it in the freezer until firm. 

Remove the dough from the fridge and press and roll it until it’s smooth. Use a rolling pin to roll it into a 6-inch round and place the butter rectangle in the middle of the dough. Make 4 score marks in the dough, away from the butter, to create 4 flaps. Fold the flaps over the butter, as if closing a cardboard box. 

Sprinkle the rectangle with flour and roll it into a rectangle that is about 1/2 inch thick and about 3 times as long as it is wide. Fold the rectangle in thirds, making sure to constantly flour the surface you are working on and the rolling pin. 

Roll the rectangle into a long rectangle, the same size as before folding it, and fold it again in thirds. Wrap the dough with plastic wrap and place it in the freezer or the fridge until firm. Repeat these steps 4-6 times more. Be careful not to overwork the dough and keep it cold, or the butter will melt, and you will lose the layers. 

To make the cream cheese filling, combine cream cheese, vanilla, and icing sugar in a medium-sized bowl until a smooth and creamy paste forms. For the peaches, toss the peach slices with sugar and lemon in a separate bowl. 

Preheat the oven to 400°F and line two baking sheets with parchment paper. 

To form the base of the Danish, cut the puff pastry in half lengthwise, working with one half at a time. Roll the chilled puff pastry over a floured surface into a 1/4-inch-thick rectangle. Cut the rectangle into 6 equal rectangles and place them on one prepared baking sheet. Score the rectangles with a knife, creating a small rectangle like a frame, and poke holes in the smaller rectangle with a fork. 

Add two tablespoons of the cream cheese filling over the poked rectangle and 2-3 slices of peach over the cream cheese mixture. 

Repeat for the other half of the puff pastry. Make an egg wash by combining one egg with 1 tablespoon of water. Brush the egg wash around the outer edge of the puff pastry and sprinkle turbinado sugar over it. 

Bake for 20-25 minutes or until golden brown. Remove from the oven and cool to room temperature. 

Mix the ingredients for the glaze and glaze the pastries before serving. Enjoy!