Dairy Free Danish Pastry



400 g Bakers' Magic Gluten free flour

1/2 - 3/4 tsp Salt

40 g Oil

60 g Caster sugar

2 Eggs

1/2 - 3/4 tsp Ground cardamon

2 tsp Vanilla bean paste (optional)

260 g Hot water

2 tsp Dried yeast

Extra Bakers' Magic Gluten free flour for flouring worksurface & rolling pin.


To make it flaky 

330 g Cocoabutter/Nuttelex mix (cold)

Made with 66 g of cocoabutter & 300 g Nuttelex




Cocoabutter/Nuttelex mix

You will need a food processor to make the cocoabutter/nuttelex mix. Line a container with baking paper, plastic clingwrap or other lining material.

Measure out 300 g of Nuttelex (blobs). Melt 66 g of cocoabutter (~50 C) & transfer to a food processor. You don't want the cocoabutter too hot or it will melt the Nuttelex.

With the processor going add in the Nuttelex blobs. When all combined quickly transfer mix to the lined container. This mixture will set quickly. Put lid on & refrigerate for a couple of hours. 




I really only use the Thermomix in this recipe to blend the dry ingredients. Put the Bakers' Magic Gluten free flour, sugar, yeast, salt & cardamon into the TM bowl. Mix for 6 sec on speed 8, transfer to another mixing bowl.  

Add the water, eggs, vanilla bean paste, & oil to the TM bowl & mix for 15 secs speed 4. 

Pour the wet ingredients over the dry ingredients. Mix by hand using a wooden spoon or spatula.

The dough will be really tacky. 

Cover & refrigerate for 30 mins. I usually flatten the dough  to cool it more quickly. 

Stand mixer - can also be mixed by hand

Mix together the water, eggs, vanilla bean paste & oil.  

Mix together the Bakers' Magic Gluten free flour, sugar, yeast, salt and cardamon in another bowl. 

Put the flour combo into the mixing bowl. Mix on low/medium until it is uniform.

The dough will be really tacky. 

Cover & refrigerate for 30 mins. I usually flatten the dough  to cool it more quickly. 

Both methods

Use some of the extra Bakers' Magic Gluten free flour to lightly flour a clean work surface & rolling pin. If you have a pastry mat put a piece of A4 paper underneath it - you'll use it as a guide when rolling out the dough. 

Transfer the dough to the floured surface. If the dough is still a bit sticky put a bit of oil on your hands prior to kneading.

Knead the dough for approximately 5 mins. Kneading the dough is very important as it helps with the dough's flexibility.   

Roll out the pastry to a ~25 - 27 cm square. If you have put a piece of A4 underneath the mat you should be able to see some of sides of the paper (visit Danish Pastry Too).  

Cut a piece of paper (I used baking paper) the size of the square. Bring the four corners of the square into the middle & fold them in.  

 Cut off the triangles & place them on top of the dough in the corners.

Take out the cocoa butter/nuttelex mix from the fridge and grate it over the top of the exposed dough like you would cheese (dairy free) on to a pizza base.  

Using your hands flatten the cocoa butter/nuttelex into a square - without pushing too hard on the dough.  

Take off the pieces of paper. Fold in the triangles of dough over the butter. Join the dough triangles together to seal in the cocoa butter/nuttelex.  


Roll out the dough into a rectangular shape the size of the A4 paper. You may see some streaks of cocoa butter/nuttelex in the dough. I usually lift the dough up every now & then & put a bit more flour to prevent it sticking to the work surface.

Fold in one long side of dough approximately one third, fold the other long side over the top. This is a 'single turn'. 

Roll out the dough to the size of the A4 sheet. Repeat the folding up. This is the second single turn. Repeat until you have rolled out & folded up another four single turns. 

Put the dough in the fridge if you are not going to use it immediately.

Using the dough

Place dough onto a floured work surface. 

Roll out the dough to a thickness of ~ 6 mm. Cut the dough into the required shapes. Some shrinkage will occur during baking

Top the dough squares with a filling & some fruit (apple with cinnamon & brown sugar, coconut yoghurt with fresh raspberries, quince puree). Prove for ~ 30 mins - 1 hour. If the pastries are proved too long they end up resembling brioche in taste. 

Bake at 180 C for ~20 mins. The length of time required for baking will depend on; the thickness of the pastry, the shape of the pastry, your filling & your oven. Simply enjoy!