Blueberry Danishes (Gluten Free Egg Free

• Produce

  • 1/4 cup Blueberries optional, frozen

• Condiments

  • 1 1/2 cups Blueberry jam or jelly

• Baking & Spices

  • 1 tbsp 4 tbsp vegetable shortening--reserve
  • 2 1/4 tsp Guar or xanthan gum
  • 1/4 tsp Pectin, powdered
  • 1 packet Yeast

• Drinks

  • 3/4 cup Pineapple juice

• Dairy

  • 1 1/2 cups Mascarpone cheese
  • 3/4 cup Milk

• Other

  • 3 cups Gluten free basic white blend

Found on petiteallergytreats.com

Description

Ingredients

• 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 blueberry jam or jelly
• 1/4 cup frozen blueberries optional
• 1½-2 cups mascarpone cheese (omit or use Vegan cream cheese for dairy free)

Directions

• 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.
• Use a mug to cut circles. Repeat with remaining dough and cover finished disks with plastic wrap.
• Melt remaining shortening and lightly brush the top and sides of each danish.
• 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 blueberry jelly and a few frozen berries if using.
• 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.