4 Tbsp vegetable shortening--reserve 1 Tbsp for top
¾ cup pineapple juice
¾ cup milk of choice
2¼ tsp guar or xanthan gum
¼ tsp powdered pectin
Filling
1½- 2 cups raspberry jam or jelly
1½-2 cups mascarpone cheese (omit or use Vegan cream cheese for dairy free)
Instructions
Heat ¼ cup of milk to 100 degrees. Add yeast and set aside for 5 minutes or until foaming.
Mix all dry ingredients for the dough. Combine yeast, juice, 3 Tbsp shortening and remaining milk.
Mix ingredients by hand for at least 5 minutes to help activate gum.
Lightly dust parchment paper with extra flour and gently press out dough to form a rectangle approximately 14x18 inches. Use a rolling pin to make an even layer.
Cut length wise into 16 equal stripes with a floured pizza cutter. Cover dough unused dough with plastic wrap to avoid drying out.
Slowly peel away each strip and form a circle. Tug in the tail underneath to stop unraveling. Repeat with remaining dough and cover finished disks with plastic wrap.
Fill the center of each disk with approximately 1 Tbsp of cheese. Slightly flatten cheese and create a well in the center for the jelly. Add 1 Tbsp of raspberry jelly.
Melt remaining shortening and lightly brush the sides of each danish.
Bake at 400 degrees for 10-12 minutes or until just beginning to turn golden brown. Centers will be wet and bubbly.
Allow to cool on a wire rack and set for at least 5 minutes.
Notes
The dough can dry out quickly so be sure to cover any unused dough with plastic wrap to help. The filling will melt down a bit and spread. Trust me when I say you only need about 1 Tbsp of filling for each. My jelly was really thick so I ended up pressing it down just a bit to flatten before baking.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/cheese-danish-raspberry-gluten-free-egg-free-dairy-free/