I absolutely love a good Danish every now and then, and today just happen to be one of those mornings. However, I couldn’t take the easy way out being I had no store bought puffed pastry, so I would have to make my own. Not a problem though.
I really enjoy getting my hands dirty and covered in flour. I find it extremely satisfying to make my own pastry or pie crust and especially doing so routinely as it provides familiarity and consistency.
While this is a bit different from my regular pie or pastry crust—being it is a cross in texture between a flaky pastry or biscuit and a shortbread cookie.
So what makes this a “Danish cookie?” First of all, the filling on top of cream cheese and a fruit spread. I selected to combine cream cheese with fig which is extremely delicious.
My baked Danish cookie filling, however, is atop a soft and chewy fluffy pastry which so happens to resemble a cookie.
The Danish cookie is flaky inside as I folded and rolled this buttered pastry several times which tends to create layers. It is also light and airy as I recently started to incorporate—and only on occasion—original pancake mix with the flour, of which I used oat flour here, but white can also be used if preferred. Either way, you will thoroughly enjoy these Fig Cream Cheese Danish Cookies!
RECIPE
Fig and Cream Cheese Danish Cookies
Delicious Fig and Cream Cheese topping over a flaky and crispy Danish cookie pastry.
Ingredients
For the Danish cookie
- 1 cup Oat Flour
- 3/4 cup Birch Benders Original Organic Pancake Mix
- 1/2 cup Allulose Sweetener or sugar
- 1/4 tsp Salt
- 6 tbsp Butter, unsalted cold and cubed
- 1/4 cup Milk organic and cold
For the fig cream cheese
- 4 oz Philadelphia Cream Cheese or other softened
- 2 tbsp Sprouts Fig Fruit Spread or other
For the vanilla glaze drizzle
- 2-1/2 tbsp Swerve Powdered Sugar or other or more to thicken as desired
- Splash Milk or Cream or more to thin if to thick
Instructions
For the Danish Cookie
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In a bowl, whisk together flour, pancake mix, sugar, baking powder and salt.
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Cut and dice up cold butter into cubed.
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Work in the butter with a pastry cutter or gently by hand, gently squeezing the dough and flour between your fingers to form and create crumbs.
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Add in the cold milk a little at a time, gently working in by hand or with a rubber spatula to combine and form a crumbly dough.
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Flour a surface and gently knead the dough by hand into a round smooth ball. Refrigerate for a minimum of 30 minutes.
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After the dough has chilled for 30 minutes, roll out and fold the dough over itself, repeating this process a couple of times, and only for and a few minutes. Refrigerate the dough again for an 15 additional minutes.
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Preheat oven to 350 degrees.
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Roll out dough and using a large biscuit or cookie cutter, cut out 6 circles. Stretch out the dough just a bit, and create a small indentation in its center. Place on a nonstick baking sheet or parchment lined baking pan.
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Divide and spread cream cheese mixture evenly on each and follow with a dollop of fig spread over the indented area.
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Bake in preheated oven for 15 minutes or until light golden brown.
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Place Danish cookies on a wire wrack with sheet pan beneath. Drizzle with the vanilla glaze.
For the fig cream cheese mixture
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In a small bowl, combine softened cream cheese and fig jam. Stir in to combine until creamy and smooth. If preferred, use a hand mixer. Place on top of uncooked pastry dough.
For the vanilla glaze
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In a small bowl, whisk together the powdered sugar, milk or cream and a splash of vanilla until you achieve the desired consistency. Drizzle a nice thick glaze over the baked Danish cookies.
