Wednesday, April 22, 2015

Danish Pastry

It was once again my son Matthew who has requested I "figure out" breakfast pastry! Here is my version of Danish Pastry dough that can be used to make any pastry, from Lemon Drop Cream to Bear Claws. Enjoy!

DOUGH
3/4 cup GF oat flour, packed firmly
3/4 cup brown rice flour
3/4 cup millet flour
1-1/4 cups cornstarch or potato starch
1 cup tapioca starch
1/3 cup cane sugar
2 tablespoons plus 3/4 teaspoon baking powder
4 teaspoons Xanthan gum
2 teaspoons sea salt
1-1/4 cups milk of choice, or water
2 eggs, or 2 teaspoons egg replacer powder
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup earth balance, diced and frozen

1. Combine all dry ingredients in an airtight container and shake vigorously. Pour into food processor bowl or large bowl; set aside.
2. Using the food processor on pulse mode, add frozen earth balance to form pea-sized shaggy dough. If not using a food processor, cut frozen fat into dry mix using a pastry cutter.
3. Combine wet ingredients, being sure to thoroughly beat the egg.
4. Add wet to dry and mix just to form dough.
5. Turn dough out onto gf-floured surface and roll to 1/4" thick.
6. Cut dough into desired shapes; place on parchment lined baking sheets; set aside to rise.

FILLING
1 cup cottage cheese or pureed white beans (if canned, rinse well before processing)
1/4 cup cane sugar
1 egg yolk, or 1/2 teaspoon xanthan gum
1 teaspoon vanilla extract
1/4 sea salt
2 tablespoons tapioca flour

1. Prepare the filling by combining cottage cheese, sugar, egg yolk, vanilla, sea salt, and tapioca flour in food process and process until smooth.
2. Using a tablespoon, place cheese mixture into center of each pastry; shape pastry around filling to prevent the filling from spreading all over and off the pastry.
3. Place in preheated 450 degrees F oven on the center rack and bake for 12-15 minutes. Remove from oven to cooling rack.

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