Cherry Cream Cheese Spelt Danish
 
 
Author:
Ingredients
  • {One recipe for cherry pie filling}
  • For Dough:
  • ½ cup warm water (120˚)
  • ¼ cup sugar
  • 2 tsp. yeast
  • 1 egg, large
  • 1½ Tbls. oil (avocado or coconut works well)
  • 2 c. sprouted spelt flour
  • ½ tsp. salt (I use Himalayan pink salt)
  • For cheese filling:
  • 4 oz. cream cheese, softened
  • ¼ c. cane sugar
  • 1 egg yolk
  • For icing:
  • 1 c. 10x (confectioner's) sugar
  • ½ tsp. vanilla
  • 2½ Tbls. half & half +/-
Instructions
  1. For dough:
  2. In a measuring cup, add sugar to warm water and stir.
  3. Add yeast, stir and allow to sit for 10 minutes.
  4. When the yeast is frothy, add egg and oil and mix.
  5. Pour yeast mixture into mixing bowl.
  6. Add 1 cup of spelt flour and the salt. Mix until smooth.
  7. Add remaining cup of spelt and mix well.
  8. Pour out onto counter on some extra spelt flour and knead until smooth and not sticky. You may add spelt flour, a little at a time, until you get to this point.
  9. Pour dough into an oiled bowl, cover with a damp towel and allow to rest in a warm spot for 30 minutes.
  10. Prepare cheesy filling:
  11. In a small bowl, using an electric mixer, cream the cheese until smooth.
  12. Add sugar and egg and mix well.
  13. When the dough as rested for 30 minutes, see instructions above for forming danishes.
  14. Add the cheese mixture to each of the middles, dividing among them.
  15. Bake at 350˚ until cheese is set in the middle and the danishes are lightly browned, about 20 minutes.
  16. Remove from oven and allow to cool.
  17. While they're cooling, mix up the icing by combining all the ingredients and beating well.
  18. When cool, spoon cherry filling overtop of cheese or leave a few plain.
  19. Use a piping bag, a spoon or a plastic baggie to drizzle the icing overtop.
  20. These will keep for about 2 days.
  21. Whe
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/cherry-cream-cheese-spelt-danish/