Raspberry Cheesecake Danish

20 January 2020 Bookmark • 0

These scallion pancakes are a delicious Chinese flatbread! They’re chewy, crispy, savory and are made to be gluten-free paleo, and AIP.

Scallion pancakes are a Chinese classic that's slightly crispy, doughy, and full of scallions! They’re simply made with just a couple of ingredients like flour, water, oil, and scallions. No eggs, no yeast!

These aren’t exactly like American pancakes. If you’ve never had them before, consider them as a flatbread. Regardless, they're so delicious!

INGREDIENTS :

1 sheet puff pastry
1/2 cup raspberries
3 Tbsp SPLENDA® No Calorie Sweetener Granulated OR 1/4 cup sugar, granulated
1 tsp vanilla extract
1 egg
powdered sugar
6 oz cream cheese

INSTRUCTIONS :

Preheat oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup.
Whisk the egg together with a pinch of salt.
In a bowl, whisk together 6 ounces of cream cheese, 3 tablespoons of SPLENDA® Granulated No Calorie Sweetener OR 1/4 cup of granulated sugar, 1 tsp vanilla extract and 2 tablespoons of the beaten egg, until smooth. You can use a whisk or a mixer to do this.
Unfold the puff pastry sheet in the prepared baking sheet, and place the cream cheese mixture in the middle third vertically, leaving about 1-inch space at both ends. Arrange raspberries over the cheesecake filling.
Using a knife or scissors cut one-inch strips on the unfilled parts of the dough, making sure that both sides have a matching number of strips like shown on the pictures below. Alternating sides (left, right; left right) make a braid. Press the first two strips and the last two strips firmly into the unfilled dough underneath, sealing the filling.
Using a pastry brush, brush the beaten egg over the braid. Bake for about 20 minutes at 400F, or until the puff pastry is dark golden. Halfway through baking, rotate the baking sheet for even baking.
Remove from the oven to a cooling rack, to cool. Sprinkle powdered sugar right before serving.