Gluten-Free Blueberry Danish
Indulge in the luscious flavors of this Gluten-Free Blueberry Danish, a delightful pastry that combines a buttery, flaky crust with a vibrant, tangy blueberry filling. Perfect for gluten-sensitive food lovers, this recipe uses almond flour and tapioca starch to create a tender dough that folds effortlessly around the sweet, citrus-kissed berry center. With just 25 minutes of prep time and a quick 20 minutes to bake, this treat is as easy to make as it is to devour. The danish is finished with a delicate drizzle of powdered sugar glaze, adding a touch of elegance to every bite. Whether served warm for breakfast, as an afternoon snack, or as an impressive dessert, this gluten-free indulgence will delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca starch
- 3 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1 piece large egg
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon powdered sugar
- 1 tablespoon milk
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine almond flour, tapioca starch, and granulated sugar. Pulse to mix.
Add the cold cubed butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
Add the egg, cold water, and vanilla extract to the mixture, then pulse until a dough forms.
Turn the dough out onto a sheet of parchment paper and knead gently to bring it together. Roll it into a rectangle about 1/4 inch thick.
In a small saucepan, combine the blueberries, lemon juice, and cornstarch. Cook on medium heat until the blueberries start to release their juices and the mixture thickens, about 5 minutes. Let cool slightly.
Spread the blueberry mixture evenly down the center of the dough rectangle, leaving space on the edges.
Fold the sides of the dough over the filling, overlapping slightly. Gently seal the seams.
Transfer the dough with the parchment paper to the prepared baking sheet.
Bake in the preheated oven for 20 minutes or until the pastry is golden brown.
While the danish is baking, mix the powdered sugar and milk to form a glaze.
Once baked, allow the danish to cool for 10 minutes. Drizzle the glaze over the top before slicing and serving.
Nutrition Facts
Calories |
4106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.9 g | 377% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 84.7 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 574 mg | 44% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
