Cherry Cream Cheese Spelt Danish

As promised! The Cherry Cream Cheese Spelt Danish you’ve been waiting for.

It’s been years since I’d had a Danish so I’m extremely excited to have this recipe in my arsenal now. I’ve made it several times just for fun. And, for my son. 🙂

I won’t drag this out too much but I will give you a couple notes about ingredients and processes.

• I used organic, sprouted spelt flour for this recipe. I’ve been trying to incorporate it more into our diet because it is an ancient grain and I can tolerate it to a certain degree.
• Spelt doesn’t rise like wheat does. Basically, it’s just resting and absorbing the water. That being said, I usually allow it to rest for about 30-45 minutes. It’s pretty forgiving. I’ve left it rest for over 2 hours and it was still great.
• When shaping the danishes, I divided the dough in 1/3 and 2/3 portions. I rolled out the 1/3 portion thin and cut twelve 3″ circles with a circle cutter. I placed them on parchment, six on each pan. Then, I divided the 2/3 portion into twelve equal balls. I rolled them out into long strips (about 18″ long), I brushed the circles with water and formed two rings on the outside edge of the base with the strips, one circle inside the other circle. If you look closely at the photo you can see the ends of the strips.
• Those strip edges are what’s going to hold the cheese mixture in. It forms a well so it doesn’t run out.

• I DID NOT bake the danishes with the cherry pie filling in it. They are baked with only the cheese mixture. The cherry pie filling and the icing are added after they cool.

This is a more involved recipe than I usually like but it’s worth it in the end. If you have any questions about the process, or come up with an easier way to form them, please let me know!

You’ll need this recipe for the cherry pie filling!

Cherry Cream Cheese Spelt Danish

 

Author:

www.mrfarmersdaughter.com

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Ingredients

• {One recipe for cherry pie filling}
• For Dough:
• ½ cup warm water (120˚)
• ¼ cup sugar
• 2 tsp. yeast
• 1 egg, large
• 1½ Tbls. oil (avocado or coconut works well)
• 2 c. sprouted spelt flour
• ½ tsp. salt (I use Himalayan pink salt)
• For cheese filling:
• 4 oz. cream cheese, softened
• ¼ c. cane sugar
• 1 egg yolk
• For icing:
• 1 c. 10x (confectioner's) sugar
• ½ tsp. vanilla
• 2½ Tbls. half & half +/-

Instructions

1. For dough:
2. In a measuring cup, add sugar to warm water and stir.
3. Add yeast, stir and allow to sit for 10 minutes.
4. When the yeast is frothy, add egg and oil and mix.
5. Pour yeast mixture into mixing bowl.
6. Add 1 cup of spelt flour and the salt. Mix until smooth.
7. Add remaining cup of spelt and mix well.
8. Pour out onto counter on some extra spelt flour and knead until smooth and not sticky. You may add spelt flour, a little at a time, until you get to this point.
9. Pour dough into an oiled bowl, cover with a damp towel and allow to rest in a warm spot for 30 minutes.
10. Prepare cheesy filling:
11. In a small bowl, using an electric mixer, cream the cheese until smooth.
12. Add sugar and egg and mix well.
13. When the dough as rested for 30 minutes, see instructions above for forming danishes.
14. Add the cheese mixture to each of the middles, dividing among them.
15. Bake at 350˚ until cheese is set in the middle and the danishes are lightly browned, about 20 minutes.
16. Remove from oven and allow to cool.
17. While they're cooling, mix up the icing by combining all the ingredients and beating well.
18. When cool, spoon cherry filling overtop of cheese or leave a few plain.
19. Use a piping bag, a spoon or a plastic baggie to drizzle the icing overtop.
20. These will keep for about 2 days.
21. Whe

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