Gluten Free Cream Cheese Pastry Recipes

GLUTEN FREE CHEESE DANISH

Steps:

• In a small bowl, add the yeast, one teaspoon sugar, and warm milk. Allow sitting for 10 minutes to let it get frothy.
• In a large bowl, add the dry ingredients and whisk to blend.
• In a medium-sized bowl, add all of the wet ingredients. Pour in the frothy yeast mixture and whisk to blend.
• Pour the wet ingredients, including 4 of the tablespoons of butter melted, into the dry ingredients and mix.
• Place plastic wrap onto a cutting board. Sprinkle with flour.
• Put the dough to the cutting board. Sprinkle the top of the dough with more flour. Use a rolling pin or your hands to press it flat to 3/4 inch thick. Use as much flour as needed to prevent it from being sticky. At any time you can refrigerate the dough to help.
• Add chunks of butter and then fold the dough onto itself. Roll flat again.
• Add more butter chunks and roll again. You will keep repeating this process so that you have lots of butter layers. This is what makes your pastry dough flaky. It is a bit time consuming but it is worth it!
• Repeat this process until you use all of the butter. Again, you will want to refrigerate the dough a bit between each butter layer. Cold butter works a lot better in making flaky layers.
• Make the cream cheese layer by adding room temperature cream cheese, the egg yolk, and sugar to a mixer and whip until creamy.
• Roll your dough to 1/2 to 3/4 inch thickness. Use a cookie cutter to cut out circles, or another shape.
• Place the danish dough rounds in a warm place to rise for 45 minutes.
• Use your fingers to press down the dough in the center of the circle. Add one spoon full of the cream cheese mixture and jam to each center.
• Preheat the oven to 350º F.
• Beat an egg in a small bowl. Use a brush to spread the egg onto the exposed dough of each pastry.
• Bake for 18-20 minutes until done. Allow cooling.
• Make the icing with the powdered sugar and lemon juice to a bowl. Feel free to add more lemon juice to get the right consistency. Drizzle onto each Danish.

THERMOMIX ® RECIPE

Steps:

• Put chopped butter and cream cheese into bowl and press briefly on turbo a few times to combine.Add flour and gum to the bowl and knead for 2 minutes.Turn pastry out and chill pastry in fridge for 20 minutes.Roll out on your mat until pastry is about 1/2 cm.Line pie dish with pastry addyour chosen filling and bake at 180 C for about 20 minutes. You may want to put a top on your pie, there should be enough pastry with this recipe to do that. I filled this one with caramelised onion and goats cheese.

GLUTEN-FREE CREAM CHEESE PIE CRUST

Steps:

• Combine dry ingredients in a medium bowl.
• Cut butter and cream cheese into flour mixture until you have pea-sized pieces or smaller. (Dough can't really be overworked since there is no gluten).
• Sprinkle with 2 tbsp ice water and stir together with a fork until dough starts to form a ball. Use more water if needed to get dough to form. Don't let it get too wet though.
• When ball starts to form, bring dough together with hands and knead slightly to get a uniform texture. Pat into a disk.
• If you want to roll the crust, let the disk chill in the refrigerator at least one hour, or up to 24 hours. Roll between sheets of parchment paper to desired size. Because of the high butter content keep dough and rolling pin cold for best results.
• You can use the dough without chilling if you want to simply press into shape. If you press it too thin or make a whole, simply patch it by pressing it back together or adding a bit more dough and pressing it inches This is what I usually do to form a bottom crust for a pie. I don't often make a top crust because I hate rolling them out and crimping them to the bottom.
• Fill pie as desired and bake according to the directions for the type of pie you are making. You can blind bake the crust by baking at 350°F for 30-35 minutes, or until lightly browned. Let cool and fill.

CREAM CHEESE PASTRY - GLUTEN FREE

Steps:

• Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
• Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
• Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
• Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
• Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
• The pastry cases I have cooked at fanforced 180°C for about 30 minutes.

GLUTEN FREE DANISH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
• Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
• Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.

CREAM CHEESE DOUGH

Steps:

• In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.
• Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.
• Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.