My favorite childhood treat was cherry cheese danish from the local Kosher bakery in town.  Every time I went with my mom to the bakery, she bought me a freshly baked danish.  I remember biting into the soft and buttery pastry and the pure joy of reaching the sweet cream-cheese center.  I don't eat much cheese danish these days, but I can't imagine not being able to treat myself to one if I was really in the mood.  That is why I created this delicious danish dough with Blends by Orly Manhattan Blend.  Play around with alternative delicious fillings including fruit compote and custard.

Orly's Gluten Free Cheese Danish

Danish Pastry:
1 Recipe Gluten Free Danish Pastry
Extra flour for dusting
Egg-wash- 1 large egg - lightly beaten

8 oz (230 g) cream cheese
1 large egg yolk
3 tbsp (45 g) sugar
2 tsp lemon zest

Recipe Serves 8

Heat: Pre-Heat your oven to 350 degrees.

Mix: In a bowl add cream cheese, sugar and egg yolk, mix until well blended.  

Roll: Sprinkle your counter with some gluten free flour. Using danish dough, roll dough out to approx 1/4″ thickness. and cut into 5″ squares. Place your cheese filling in the center of the square. You can also fill the center with half cheese and half fruit preserves.  Divide filling equally between the 8 pastries.  Brush the border of the squares with the egg wash.  Fold over and pinch together the 2 opposite corners. Place them on a parchment lined baking sheet and brush the tops with the egg wash.  

Proof and Bake: Let the cheese danish sit in a warm and moist area for 45 min covered with a warm wet towel to let the yeast dough rise.   For letting the dough rise, I like to set my oven to warming mode (about 90-100 degrees F or 40 degrees C) and let the dough proof for about 30 minutes, until it almost doubles in size and becomes soft to the touch.  Bake them for about 25 minutes or until golden in color.