Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Strawberry Cream Cheese Danish with Jaca
A flaky, golden braided puff pastry filled with sweetened cream cheese and a fresh strawberry compote, finished with a silky vanilla glaze. All the powdered sugar is replaced with powdered Jaca (allulose) at double the amount, and the strawberry jam is swapped for a quick fresh-strawberry compote sweetened with Jaca for a healthier version that tastes just as indulgent. This is a Jaca-adjusted healthier version.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup powdered Jaca (allulose) (replaces 1/2 cup powdered sugar at 2x ratio)
- 17.3 ounces puff pastry, thawed (2 sheets)
- 1 cup fresh strawberries, diced
- 1/4 cup Jaca (allulose) (for the strawberry compote)
- 1 teaspoon lemon juice
- 1 teaspoon orange or lemon zest (optional)
- 1 tablespoon milk, any type (for brushing)
- 2 tablespoons turbinado Jaca or granulated Jaca (for sprinkling, replaces 1 tablespoon turbinado sugar at 2x ratio)
- 3 cups powdered Jaca (allulose) for glaze (replaces 1 1/2 cups powdered sugar at 2x ratio)
- 2 tablespoons milk for glaze
- 1 teaspoon pure vanilla extract
Sweetener Used
4 cups + 1/4 cup powdered/granulated Jaca total across filling, compote, topping, and glaze Allulose
Replaces: 2 cups powdered sugar + 1/8 cup granulated sugar
Instructions
- 1
Make the strawberry compote first: combine the diced strawberries, 1/4 cup Jaca, and lemon juice in a small saucepan over medium heat. Cook, stirring often, for 6 to 8 minutes until the strawberries break down and the mixture thickens. Remove from heat and let cool completely while you prep the rest.
- 2
Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- 3
Use a hand mixer or stand mixer to beat the cream cheese and 1 cup powdered Jaca together in a medium bowl until smooth, about 1 minute.
- 4
Unfold the thawed puff pastry sheets and lay them flat on the prepared baking sheet. Each sheet has natural fold lines dividing it into three vertical sections — the middle section will hold the filling and the outer two will be cut into strips.
- 5
Use a sharp knife or pizza cutter to cut 1-inch-wide strips on both outer sections of each sheet, starting from the fold and cutting outward. Cut the same number of strips on each side so the braid is even.
- 6
Divide the cream cheese filling between the two pastry sheets and spread it smoothly down the center section of each.
- 7
Stir the orange or lemon zest (if using) into the cooled strawberry compote, then spoon about 1/2 cup of compote on top of the cream cheese filling on each pastry.
- 8
To braid: take the top two opposing strips and fold them across the filling at a slight downward angle so they cross in the center. Continue down the pastry, alternating strips left-over-right, until all strips are folded into a braid pattern. Tuck any loose ends underneath.
- 9
Brush the top of each braided pastry with milk, coating the visible strips evenly.
- 10
Sprinkle the turbinado or granulated Jaca evenly over the top of both pastries.
- 11
Bake for 25 to 30 minutes, or until the pastry is puffed and deep golden brown. Rotate the pan halfway through for even browning.
- 12
Remove from the oven and let the danishes cool on the pan for at least 15 minutes before glazing — they should be only slightly warm to the touch.
- 13
While the danishes cool, whisk together 3 cups powdered Jaca, 2 tablespoons milk, and the vanilla extract in a small bowl until smooth and pourable. Add a splash more milk if too thick or more powdered Jaca if too thin.
- 14
Drizzle the glaze generously over the cooled danishes. Slice into pieces and serve.
Pro Tips
- Use puff pastry that has been thawed in the refrigerator overnight — cold pastry braids cleanly and bakes up flakier.
- A pizza cutter is the easiest tool for cutting the strips evenly. Don't worry about perfection — the braid hides any unevenness.
- To powder Jaca for the filling and glaze, pulse granulated Jaca in a high-speed blender or food processor until it reaches a fine, snowy texture.
- The fresh strawberry compote tastes brighter than store-bought jam and lets you control the sweetness with Jaca.
- Glaze the danishes only after they've cooled — pouring glaze on a hot pastry will make it run right off.
- Leftovers keep in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Re-warm in a 300°F oven for 5 minutes to crisp the pastry.
- Jaca (allulose) browns beautifully in the oven, so the turbinado Jaca topping gives the same caramelized sparkle as conventional sugar.