Prep: 25 mins
Bake: 18 mins
Makes 12 danishes, serves 12
I can’t believe how much these resemble the cheese danishes I ate as a kid. Making a traditional danish from scratch involves a lot of steps because it’s a yeasted dough and very cumbersome to work with. The butter has to be ice cold, the dough has to rise in the fridge for a day, followed by multiple times of rolling and folding the dough…basically a non-start for most people. This recipe can be whipped up in 20 minutes and carries a similar flavor and texture of the real thing. They are soft, buttery, not too sweet, with a creamy, tangy, smooth center. I added a teaspoon of yeast only for flavor, this recipe relies on the baking powder and soda to create lift. I made these with high-protein, non-fat Greek Yogurt but an unsweetened plant yogurt will work great if you’re dairy sensitive. I recommend these for breakfast with an extra scoop of high-protein yogurt to create a balanced macronutrient meal.
Crust Ingredients:
1 ½ cups Flour Swap
½ cup Sugar Swap
½ teaspoon baking soda (double for Grain-Free)
½ teaspoon baking powder (double for Grain-Free)
½ teaspoon salt
1 teaspoon yeast (optional for flavor)
½ cup unsweetened plant milk
1 Egg Swap
½ cup Butter Swap
2 teaspoons vanilla extract
Cheese Filling Ingredients:
⅔ cup plain yogurt (high protein Greek Yogurt or plant-based)
⅓ cup Sugar Swap
1 Egg Swap
2 teaspoons lemon juice
1 tablespoon vanilla extract
2 tablespoons Flour Swap
Directions:
Preheat the oven to 375 degrees. Line 12 muffin tins with parchment paper.
Mix dry crust ingredients well. Add wet crust ingredients and mix well with a spoon or electric mixer until smooth batter consistency is achieved. Let the dough rest for a few minutes to allow the moisture to absorb, then knead with your hands or a spoon for 1 more minute. Divide the dough into 12 equal parts and press into each muffin tin so the dough fills the bottom and sides of the tin.
Mix all cheese filling ingredients together using a wire whisk until smooth and creamy. Allow the mixture to rest for a few minutes then give it another few seconds of whisking. Pour the cheese filling into the dough lined muffin cups.
Bake at 375 degrees for 10 minutes, then turn down the oven to 325 degrees and bake for another 7-9 minutes. If the crust starts to turn too brown, loosely set a piece of foil on top to prevent the crusts from burning before the cheese filling completely bakes.
Remove from the oven and cool completely on a rack.
*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. Store covered in the fridge for up to 5 days or freeze for long term storage.
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