Berry Cream Danish
A tender, bakery-style Danish with creamy vanilla filling. Lightly sweetened and finished with fresh fruit, these are made for slow mornings and simple indulgence.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour, while spooning may under-measure.
Sweeteners Matter Too. Sweeteners significantly affect the texture of baked goods. For best results, we recommend Homestead Sweetener or traditional sugar.
- Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
- Granulated Sugar: 200g per cup
- Substitutions may affect tenderness, structure, and overall texture. For best results, substitute by weight.
WORKING THE DOUGH
Allowing the dough to rest before shaping improves texture and makes handling easier. Use damp hands when shaping the pastries. A deeper center well helps hold more filling while maintaining a defined edge.
INGREDIENTS
Makes 6–8 Danish pastries
DOUGH
- 2 cups (250g) Artisan Bread Flour
- ⅓ cup (47g) Homestead Sweetener
- 1¼ cups (300g) milk
- ¾ cup (180g) egg whites
- 1 teaspoon (5g) apple cider vinegar
- 1 teaspoon vanilla extract
FILLING
- 1 cup soft cream cheese
- ½ cup (70g) Homestead Sweetener
- 1 egg
- 2 teaspoons milk
- 1 teaspoon vanilla or almond extract
- Sliced berries, fruit, or jam
INSTRUCTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together milk, egg whites, vinegar, and vanilla.
- Add Artisan Bread Flour and Homestead Sweetener. Mix until combined.
- Cover and rest for 15 minutes.
- Stir again until a soft dough forms. Press and fold gently with a spatula to firm slightly.
- Divide into 6–8 portions.
- With damp hands, shape into balls and place on the prepared baking sheet.
- Press each ball flat to about ½ inch thickness. Create a deep center well while keeping the edges slightly thicker.
- In a small bowl, mix cream cheese, sweetener, egg, milk, and extract until smooth.
- Spoon filling into each center and top with berries, fruit, or jam.
- Brush edges lightly with egg yolk mixed with a small amount of milk.
- Bake for 26–30 minutes, until the edges are golden.
- Cool completely before dusting with powdered sweetener or drizzling with glaze.
FROM THE FORAGE KITCHEN
Made with Artisan Bread Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
