Gluten-Free Cheesecake Danish

Puff Pastry

• 2 sheets of store-bought gluten-free puff pastry. My favorites are Sprouts Farmers Market brand and Sweet Loren's.

For the filling

• 8os cream cheese, softened

• 1/4 cup granulates sugar

• 1 large egg yolk

• 1tsp lemon juice

• 1tsp vanilla extract

Berry Assembly

• 4oz blueberries

• 6oz strawberries

• Egg wash (1 egg beaten with 1tbsp water)

• Optional- powdered sugar for dusting / powdered sugar + milk for glaze

Prepare the filling:

• In a medium bowl or stand mixer, cream together the softened cream cheese and sugar. Add in the egg yolk, lemon juice, and vanilla extract and mix until smooth and creamy. Set aside.

Prepare your berries:

• Wash and dry blueberries and strawberries. (This recipe also works well with other ripe berries! Ounce measurements are a suggestion, but you can use more of less as needed.) Slice your strawberries, and set them aside with the blueberries.

Building the danishes:

• Cut each sheet of your thawed puff pastry into equal triangles (4-6 triangles depending on the size of your sheets). Lightly score a smaller rectangle inside each one, about 1/4 - 1/2 inch from the edge (this creates a border that will puff up while baking).DO NOT cut all the way through. 

• Spoon about 2 tablespoon of the cream cheese mixture into the center of each pastry square. Spread slightly within the inner border.

• Top each with your preferred berries (a small handful for each pastry will do)

• Lightly brush the edges with egg wash

• Bake according to puff pastry package instructions.

Finishing Touches:

• Allow the danishes to cool slightly. Dust with powdered sugar or drizzle with a simple glaze (powdered sugar + a splash of milk) for extra sweetness. Enjoy warm or at room temperature!