I can’t get over how bakery-worthy these gluten free lemon glazed cream cheese and cherry jam Danishes look, with glossy fruit, silky filling, and flaky Jus Rol pastry. One bite and they look far too good to be this easy.

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I’m obsessed with these Gluten Free Lemon Glazed Cream Cheese Danish because they hit every craving at once: flaky, tangy, sweet, and a little messy in the best way. The Jus Rollercoaster gluten free puff pastry bakes up crisp and golden, with that buttery shatter I always want from a proper Danish.

Then there’s the cream cheese, rich and slightly sharp, tucked under glossy cherry jam and a punchy lemon glaze that cuts through the sweetness. And yes, I absolutely go back for a second one.

But honestly, who stops at one when pastry looks this good? Not me.

Ever.

Ingredients

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Gluten free puff pastry brings flaky layers, and honestly, that’s the whole Danish mood.
Full fat cream cheese makes the center rich, tangy, and super bakery-style.
Powdered sugar sweetens things without grit, so the filling stays smooth.
Vanilla adds that cozy background flavor you’d miss if it weren’t there.
Lemon zest gives bright, fresh flavor without making it too sharp.
Fresh lemon juice cuts the richness, so it doesn’t taste too heavy.
Cherry jam adds fruity sweetness and that pretty pop of color.
Egg wash helps the pastry bake up shiny, golden, and snackable.
Milk or water loosens the egg wash when it’s a little too thick.
Lemon glaze is sweet, tart, and basically the reason you’ll lick your fingers.
A pinch of salt keeps the glaze from tasting flat or overly sweet.
Gluten free flour helps with rolling, because sticky pastry is nobody’s friend.
Plus, coarse sugar adds a tiny crunch and makes it feel extra special.

Ingredient Quantities

1 sheet Jus Rollercoaster gluten free puff pastry, thawed (about 250 g)

225 g (8 oz) full fat cream cheese, softened

40 g (1/3 cup) powdered sugar, plus extra for dusting if desired

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp fresh lemon juice

120 g (1/2 cup) cherry jam

1 egg, beaten (for egg wash)

1 tbsp milk or water (to thin egg wash if needed)

120 g (1 cup) powdered sugar for glaze

2 to 3 tbsp fresh lemon juice for glaze

Pinch of salt for the glaze

Optional: 1 to 2 tbsp gluten free flour or extra powdered sugar for dusting/rolling

Optional: coarse sugar for sprinkling

How to Make this

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1. Preheat oven to 200 C (400 F) and line a baking sheet with parchment paper; lightly dust work surface with gluten free flour or extra powdered sugar if pastry is sticky.

2. In a bowl beat 225 g softened cream cheese with 40 g powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest and 1 tbsp fresh lemon juice until smooth and spreadable.

3. Unfold the thawed 250 g puff pastry sheet and, using a sharp knife or pizza cutter, cut into 6 equal rectangles or 8 squares; score a 1 cm border inside each piece without cutting through to create a raised edge.

4. Transfer pastry pieces to the prepared baking sheet and chill in the fridge for 10 minutes to help maintain shape.

5. Spoon about 1 tbsp of the cream cheese mixture into the center of each pastry square, spreading slightly but keeping inside the scored border; top each with about 2 tbsp cherry jam in the center.

6. Whisk 1 egg with 1 tbsp milk or water to make the egg wash and brush the pastry edges; sprinkle optional coarse sugar over edges if desired.

7. Bake in the preheated oven for 15 to 20 minutes or until pastry is puffed and golden and filling is set; rotate the sheet halfway through for even browning.

8. Remove pastries to a cooling rack and let cool for 10 minutes while you make the glaze.

9. Make the lemon glaze by whisking 120 g powdered sugar with 2 to 3 tbsp fresh lemon juice and a pinch of salt until smooth; adjust lemon or sugar for desired thickness.

10. Drizzle glaze over warm but not piping hot Danishes, dust with extra powdered sugar if desired, and serve once glaze has set.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper
2. Mixing bowls (one large for cream cheese, one small for glaze and egg wash)
3. Electric hand mixer or sturdy whisk
4. Sharp knife or pizza cutter and a ruler for scoring edges
5. Pastry brush for egg wash
6. Microplane or zester and measuring spoons for lemon and vanilla
7. Cooling rack
8. Small spatula or spoon for filling and a bench scraper or dough scraper for transferring pastry

FAQ

Can I use a different gluten free puff pastry? Yes. Any high quality gluten free puff pastry sheet that is similar in size and weight will work. Adjust handling if it is more fragile and keep it cold before baking.

How do I prevent the pastry from getting soggy under the filling? Dock the pastry lightly around the edges, chill after assembling, and use a thin layer of jam under the cream cheese rather than a puddle. Blind bake or partially bake the base for 3 to 5 minutes if your pastry tends to become soggy.

How do I make the cream cheese filling smooth and easy to pipe? Beat softened cream cheese until completely smooth, then add powdered sugar and liquids gradually. If too thick, add 1 teaspoon of milk at a time until it reaches a pipeable consistency. Chill briefly if it becomes too soft.

Can I freeze the assembled or baked danish? Yes. Freeze assembled but unbaked danish on a tray until firm, then transfer to a sealed container for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time. Fully baked danish can be frozen for up to 2 weeks and thawed at room temperature.

How do I get a shiny, even glaze? Sift powdered sugar for a lump free glaze, then add lemon juice one teaspoon at a time until you reach a thick but pourable consistency. Drizzle while the danish are warm for best adhesion, and add a pinch of salt to balance the sweetness.

Any tips for handling delicate gluten free pastry? Keep the pastry cold, work quickly, and dust lightly with gluten free flour or powdered sugar to prevent sticking. Use gentle turns instead of heavy folding and chill the assembled danish before baking to help maintain structure.

Gluten Free Lemon Glazed Cream Cheese Danish Recipe Substitutions and Variations

Jus Rollercoaster gluten free puff pastry: regular puff pastry (if not needing gluten free), frozen gluten free pie crust (for a quicker, flakier base), or store-bought gluten free crescent roll dough (for a slightly softer, roll-style Danish)
Full fat cream cheese: mascarpone (richer, smoother), ricotta blended with a tablespoon of heavy cream (lighter, slightly grainier unless well-pureed), or dairy-free cream cheese (for a vegan option)
Powdered sugar (in filling and glaze): superfine granulated sugar blended to a powder in a blender or food processor, coconut sugar powder (made the same way) for a subtle caramel note, or a powdered sugar substitute like erythritol-based confectioners for low sugar
Fresh lemon juice: bottled lemon juice in a pinch, lime juice for a different citrus profile, or 1/4 tsp citric acid dissolved in 2 to 3 tbsp water for bright tartness without extra liquid

Pro Tips

1) Keep everything cool. Chill the cut pastries on the tray for at least 10 minutes before baking and use cold cream cheese straight from the fridge if your kitchen is warm. Cold layers help the puff pastry rise and keep crisp, flaky edges.

2) Prevent a soggy center by gently blotting very runny jam with a paper towel before spooning it on, or stir a teaspoon of cornstarch into the jam and heat briefly to thicken. Also avoid overfilling the cavity so the pastry can vent and puff properly.

3) Brush the egg wash lightly and evenly on the scored border only. Too much wash or brushing over the filling can cause the edges to brown unevenly or the filling to seep. If the wash is too thick, thin with a teaspoon of water for better control.

4) Glaze while the danishes are warm but not hot. If they are too hot the glaze will run off; if too cool it will crack when you bite. Start with less lemon juice in the glaze and add more until you reach a spreadable consistency, then drizzle or spoon and let set at room temperature.

5) For extra texture and presentation, sprinkle coarse sugar on the edges right after the egg wash and before baking so it caramelizes, and reheat leftovers briefly in a low oven to restore flakiness rather than using a microwave.