Cranberry Cream Cheese Danish

For the pastry:

In the bowl of a standing mixer, combine the rice flour, tapioca starch, cornstarch, potato starch, yeast, salt and xanthan gum. Mix on low until combined.

Add the milk, corn syrup/honey, egg and oil, and mix on medium speed until a dough is formed. Transfer the dough to a greased bowl, cover bowl with plastic wrap, and let dough rise in a warm place for 45-60 minutes. While the dough is rising, make the filling.

For the filling:

In the bowl of a standing mixer, beat the cream cheese, sugar, and lemon juice on medium speed until combined. Keep the cream cheese filling at room temperature while the dough finishes rising.

For the glaze:

In a small bowl, whisk together the powdered sugar, milk and vanilla extract until pour-able. Refrigerate until ready to use on the baked danish.

For the assembly:

Once the dough has risen, preheat the oven to 350°F and lightly grease a baking sheet.

Turn the dough out onto a lightly floured surface, and use a floured rolling pin to roll the dough into a large rectangle. Spread the cream cheese filling on top of the dough with a spoon. Then, top the cream cheese filling with the cranberry jam.

Starting with the long side furthest from you, start rolling the dough slowly towards you until you’ve formed a long log/roll. Carefully transfer the roll to the greased baking sheet. Use a sharp knife to make 7-8 cuts across the top of the Danish roll. Bake at 350°F until lightly golden, about 25-30 minutes. Transfer the baking sheet to a rack and allow the roll to cool completely, then drizzle with the vanilla glaze, and enjoy!

Note: To make this with regular dough, simply substitute the gluten free flours with all-purpose flour and omit the xanthan gum. Or, for a simpler version, use store-bought puff pastry!