Do you love pastries? If so you’ll love a Raspberry Cheese Danish (gluten free and egg free). Whether you like plain mascarpone cheese, blueberry or raspberry filling, these danishes would be a great breakfast treat.
These raspberry and cheese danishes are probably as good as you can get without egg or wheat for binders. I even made a few without the cheese and they were pretty AWESOME if I may say so myself. If you are allergic to dairy, you could simply omit the cheese. There are also dairy free cream cheese substitutes like Tofutti or Daiya cheese spreads. Just be sure to read all the ingredients to see if they meet your allergy needs.
I have to tell you, the boys had no idea what to think of these at first. ( I should probably mention they’ve never eaten a danish before.) All they saw was the jelly and immediately assumed it was a donut of some sort. Either way they ate every. last. crumb.
These are in no way healthy but you’re aren’t talking about health when consuming a real donut or danish. They are a treat. A treat to be reserved for special occasion…
Like an upcoming Mother’s Day???…(hint to any dads reading this)
Of course, these take some work. As fellow allergy mom, I suspect you’d be making these for the family instead of dad. No offence to dads. I just know my husband is a deer in headlights with the concept of baking.
And did I mention they freeze extremely well?
I hope you enjoy!
- 3 cups gluten free basic white blend
- 1 packet yeast (I use Red Star)
- 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
- 1½- 2 cups raspberry jam or jelly
- 1½-2 cups mascarpone cheese (omit or use Vegan cream cheese for dairy free)
- 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.
Some other things you may like:
Gluten Free Blueberry Danish- egg free dairy free-option
Raspberry Bars- gluten free vegan raw
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
Did I misread or the recipe doesn’t use pineapple juice?
This recipe does use pineapple juice but any similar juice could be use.
Would orange be OK? I’m allergic to pineapple.
Susan, you may use any type of juice you can tolerate. 😀
Hi Laura! These look great! My 2 1/2 year old son also has multiple food allergies, so it’s always tough finding treats that he can have. It has been quite a journey for sure!
I have two questions. What do you use for the drizzle on top? There weren’t any instructions in the recipe for that. Also, you mentioned that these freeze well. Any tips?
Thanks!
Hi Laura-
Thanks for coming up with these great recipes! My family is loving all the goodies:)
I’d like to make and freeze for Easter brunch. Do I just thaw them out on the counter? Any suggestions appreciated!
Thanks so much!
Hi Christine, You can thaw them in the counter or in the refrigerator. It’s best to not glaze these ahead of time if you are planning on freezing or else the glaze will ‘melt’ when thawing. You can even gently rewarm oven for a few minutes. Wishing you a Happy Easter!
Is there anything to replace the pectin?
Hi Ashley,
I have not personally tried using psyllium husk powder for this recipe, but it might work. The pectin adds a ‘gel’ structure similar to psyllium, chia seed and gelatin– all act differently but have similar results. Good luck and let me know how things turn out!