Berry Cream Danish
- Feb 18
- 2 min read
Updated: Apr 28
A tender, bakery-style Danish with creamy vanilla filling. Lightly sweetened and finished with fresh fruit, these are made for slow mornings and simple indulgence.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Homestead Sweetener
Sweeteners matter too. Sweeteners vary just as much and can significantly affect the texture of baked goods. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly. It's best to substitute by weight.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Ingredients
Makes 6–8 Danish pastries
Dough
2 cups (250g) Artisan Bread Flour
⅓ cup (47g) Homestead Sweetener
1¼ cups (300g) milk
¾ cup (180g) egg whites
1 tsp (5g) apple cider vinegar
1 tsp vanilla extract
Filling
1 cup soft cream cheese
½ cup (70g) Homestead Sweetener
1 egg
2 tsp milk
1 tsp vanilla or almond extract
Sliced berries, fruit, or jam
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment.
In a medium bowl, whisk together milk, egg whites, vinegar, and vanilla.
Add Artisan Bread Flour and Homestead Sweetener. Mix until combined. Cover and rest 15 minutes.
Stir again until a soft dough forms. Press and fold gently with a spatula to firm slightly.
Divide into 6–8 portions. With damp hands, shape into balls and place on prepared baking sheet.
Press each ball flat to about ½ inch thickness. Create a deep center well while keeping thicker edges.
In a small bowl, mix cream cheese, sweetener, egg, milk, and extract until smooth.
Spoon filling into each center. Top with berries or fruit.
Brush edges lightly with egg yolk mixed with a small amount of milk.
Bake 26–30 minutes, until edges are golden.
Cool completely before dusting with powdered sweetener or drizzling glaze.
Storage
Refrigerate up to 5 days
Rewarm gently before serving
Freeze up to 2 months
From the Forage Kitchen
Made with Artisan Bread Flour and Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
