Ingredients:

  • 2 cups Superfine Almond Flour
  • 1/3 cup Erythritol/Monk Fruit Sweetener Blend (Granular)
  • 2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 4 Tbsp Cold Unsalted Butter, diced
  • 4 oz block Cold Full-Fat Cream Cheese, diced (for dough)
  • 1 Large Egg (for the dough)
  • 1 tsp Vanilla Extract (for dough)
  • 1 Egg Yolk (for egg wash)
  • 1 tsp Cream (for egg wash)
  • 8 oz block Full-Fat Cream Cheese, softened (for filling)
  • 1/2 cup Powdered Erythritol/Monk Fruit Sweetener (for filling)
  • 1 Large Egg Yolk (for filling)
  • 1/2 tsp Vanilla Extract (for filling)
  • 1/2 tsp Fresh Lemon Zest (Optional)
  • 1/4 cup Powdered Erythritol/Monk Fruit Sweetener (for glaze, optional)
  • 1-2 Tbsp Unsweetened Almond Milk (for glaze, optional)

Instructions:

  1. Combine Dry Ingredients: In a large bowl or stand mixer, whisk together the almond flour, granular sweetener, baking powder, and salt.
  2. Cut in Fats: Add the cold, diced butter and cream cheese. Mix on low speed until the mixture resembles coarse crumbs.
  3. Add Wet Ingredients: Add the egg and vanilla extract. Mix until a cohesive dough forms. Do not overmix.
  4. Chill: Form the dough into a thick disc, wrap tightly in plastic film, and refrigerate for a minimum of 30 minutes.
  5. Cream Ingredients: While the dough chills, beat the softened cream cheese and powdered sweetener together until light and fluffy, scraping down the sides of the bowl.
  6. Finish Filling: Mix in the egg yolk, vanilla, and lemon zest until just combined. Set the filling aside.
  7. Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Roll Dough: Place the chilled dough between two large sheets of parchment paper. Roll the dough out to an approximate 1/4-inch (6 mm) thickness, forming a rough rectangle.
  9. Cut Shapes: Using a sharp knife or pizza cutter, trim the edges and cut the dough into 8 equal squares (about 3.5 inches / 9 cm per side).
  10. Shape the Squares: Place the squares on the prepared baking sheet. Lightly score a border about 1/2 inch (1.25 cm) inside the edge of each square (do not cut all the way through). This border defines where the dough will rise.
  11. Fill: Spoon 1-2 tablespoons of the cream cheese filling into the centre of each scored square, ensuring the filling stays within the inner border.
  12. Egg Wash: Whisk the remaining egg yolk and cream together. Brush the exposed pastry edges (the borders) with the egg wash for a golden, glossy finish.
  13. Bake: Bake for 15–18 minutes, or until the pastry edges are golden brown and the filling is set.
  14. Cool: Transfer the Danes to a wire rack immediately and let them cool completely.
  15. Glaze (Optional): In a small bowl, whisk the powdered sweetener with the almond milk until a thick, smooth glaze forms. Drizzle over the cooled pastries just before serving.