Gluten Free Apple Danish

Gluten Free Danish Recipe – Danish Pastry

OMG! (I rarely use this expression, but it is the only thing that seems to fit how I feel.) This is not only the best gluten free danish recipe I’ve ever made, but the best one I have ever eaten, even with gluten! My fave is the cream cheese and apple filling in the Tips section below. You have to try this recipe, and be sure to use “superfine” rice flour. I use Authentic Foods brand. I know you will enjoy this recipe!


To say the least, while developing this recipe, I had one of those “Ah hah!” moments. After making my Gluten Free Croissants Recipe, I never wanted to make pastry dough again. I used Julia Child’s croissant recipe which takes a very long time to make. This recipe may be made in one day, actually a couple of hours if you use the cream cheese filling or canned pie filling.

The dough is full of flaky layers. Be sure to out the photos below. It’s my day off; so no fancy photos today. Sorry! If you need step-by-step photos, just let me know, and I will add more.

Gluten Free Danish Pastry Recipe


Yield: Makes 5 - 6-inch Danish pastries

Gluten Free Danish Pastry Recipe

A gluten free Danish recipe that you will swear is the best pastry you've ever eaten, especially when the cream cheese filling is added to fruit or alone. Oh my!


  • 1 recipe Gluten Free Puffed Pastry
  • Your desired filling(s) (see tips section below)
  • 1 egg yolk, for egg wash
  • 1 Tablespoon whole milk, for egg wash


  1. Line a baking sheet with parchment paper or a silicone mat and set aside. (If baking the full batch at one time, you will need additional baking sheets. Just be sure to use a cool baking sheet each time.)
  2. In a cup, whisk egg yolk with milk and store in the refrigerator until ready to use.
  3. Generously dust a rolling surface with potato or cornstarch. Transfer dough to rolling surface. Unfold the puffed pastry dough and cut into thirds. (If you stored the dough in the refrigerator for two days like I did, it will break apart at the fold lines on its own.)
  4. Using a rolling pin, pound out one sheet of dough before rolling it out. (This prevents the thin layers from cracking, especially when refrigerated for days.) Roll dough out to 1/8-inch thick, while keeping other two pieces of dough in the refrigerated. Trim off uneven edges of rolled dough and cut into squares, approximately 5 x 5 or 6 x 6-inches. (UPDATE: I'm making them smaller now.)
  5. Add filling starting at one of the corners to the opposite corner. Fold one of the corners without any filling towards the center. Brush the top of that corner with egg wash. Brush the the other corner prior to folding it over. Fold it over and press down to seal.
  6. Refrigerate uncovered for 20 minutes.
  7. Repeat rolling and folding process with remaining two sheets of dough or freeze for future use.
  8. Preheat oven to 400°F.
  9. Brush the top and sides of the pastry dough with egg wash and bake for about 18 - 20 minutes or until golden brown.
  10. Transfer danish to a serving plate and allow to cool at least 15 minutes prior to serving. Eat and enjoy!


A Few Filling Suggestions:

Comstock or Wilderness brand pie fillings.

Cream Cheese Filling Under a Fruit Filling: For each danish, combine 1 oz. gluten-free cream cheese, 1 teaspoon sugar and 1 1/4 teaspoons egg yolk. Then top with apple pie filling. This is amazing! (Approximately double the amounts for cream cheese filling without fruit.)

Thinly sliced fresh apples over a small amount of the cream cheese filling. Once danish is done baking, baste while warm with orange, apricot, or peach jam.

Nut Paste: In the bowl of your food processor, grind 3/4 cups (3.5 oz.) pecans pieces into a flour, add 2/3 cup light brown sugar, and 2 tablespoons molasses and blend into a paste.

Gluten Free Pastry Cream

Visit Carla’s Gluten Free Online Store.


6 comments on “Gluten Free Danish Recipe – Danish PastryAdd yours →

  1. I tried making your recipe for Danish and it really didn’t work at all. I baked them and they turned out with flaky layers, but they never rose at all, just stayed flat. and when I tried to proof them a bit, they cracked. Any suggestions?

  2. These recipes of your look wonderful but my only problem is I need to know what the carb count is since my granddaughter who has both Celiac and type 1 diabetic so we need to know the carbs when she eats.

    1. What I believe the author means by “pound out” the sheet of dough is to lay the dough on a counter-top and forcefully slam a rolling pin on top in alternating positions, creating indents across the surface of the dough.

  3. Hi Carla.. Greetings from Malaysia

    First off, the danish puff pastry looks amazing.. would love to try it but I’m a bit apprehensive as your puff pastry recipe uses ‘Cups’ as a measurement for flour. Forgive me but I’ve had quite a few disasters when it comes to ‘cups’ measures. Would you possibly have the weight measure for the individual flours that make up your flour mix? That would give my confidence level a great boost, which is what I need if I’m gonna take up this ‘challenge’.

    Many thanks in advance.

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