Blueberry Cheese Danish Pastries Food

BLUEBERRY CHEESE DANISH

Steps:

• In a blender, cover and process cottage cheese until smooth. Add the sugar, milk, oil and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a large bowl; cover and refrigerate for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the egg yolk, lemon zest and vanilla. Turn dough onto a 17x13-in. piece of parchment. Roll into a 16x12-in. rectangle. Transfer with paper to a baking sheet., Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough., Bake at 400° for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers.

BLUEBERRY CHEESE DANISH

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a saucepan over medium heat, add blueberries, lemon juice, cornstarch and sugar. Simmer, stirring occasionally, until you have a nice blueberry sauce. Don't mush the berries. Remove berry sauce from heat when done and let cool.
• While the berries are simmering, add cream cheese, lemon juice, egg yolk and vanilla extract to the bowl of your stand mixer. With the paddle attachment, beat until smooth and fluffy.
• Roll pastry dough out into a 8"x16" rectangle. Cut into 8 equal pieces. Transfer to parchment paper lined baking sheet.
• Evenly distribute cream cheese mixture among the 8 pastries by placing a dollop in the center of the puff pastry dough. Gently spread cheese mixture leaving about a half inch around the edges. Top cheese with about 1-2 tablespoons of blueberry topping.
• In a small bowl, whisk egg.
• Fold edges of the pastry and brush edges with egg wash. Sprinkle egg washed edges with sugar.
• Bake for 18-22 minutes until edges are golden. Remove from oven and transfer to a cooling rack.

EASY BLUEBERRY DANISH PASTRIES

Steps:

• 1. Preheat oven to 425 F or 220 C. Unroll the sheet of puff pastry directly on to a baking tray. 2. Take a round-bladed knife and very lightly score a border around the pastry so there is about a 1-inch width. Make sure you don't score all the way through the pastry! 3. In a bowl, add the cream cheese and powdered sugar. Combine with a small whisk or fork. Taste for sweetness. I have not made the mixture overly sweet so feel free to add more sugar to your liking. 4. Add the beaten egg and thoroughly combine. 5. Spread the mixture over the pastry, keeping within the border. 6. Sprinkle the blueberries (fresh or frozen) all over the mixture and sprinkle the tablespoon of regular sugar all over. 7. Place in the oven for about 25 minutes or until the pastry has puffed up and is golden brown. 8. Remove from the oven and allow to cool for about 15 minutes. The filling will set firmer once it has had a little time to rest. 9. Slice into desired portions and serve as it is or with some whipped cream or ice cream.

BLUEBERRY CHEESE DANISH PASTRIES

Steps:

• Make the Danish pastry:
• In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes, or until it is foamy, and stir in the sugar, the salt, the yolks, the vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the dough is combined well (it will be soft and slightly sticky), and chill the dough, covered, for 1 hour. On a cool surface (preferably marble) beat the butter with a rolling pin until it is smooth but still cold, add the remaining 1/2 cup flour, and blend the mixture quickly until it is smooth. Working quickly, form the butter mixture into a 6-inch square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or until it is firmer but still malleable. On a well-floured surface roll the dough into a 12-inch square, lay the butter diagonally in the center of the square, and fold the corners of the dough tightly over the butter like an envelope, enclosing the butter completely. Brush off any excess flour and pinch the edges of the dough together to seal them. With the rolling pin flatten the dough gently with uniform impressions and roll it from the center away from you to within 1/2 inch of the end. Turn the strip 180° and roll the dough again from the center away from you to within 1/2 inch of the end. Continue to roll the dough in this manner until it forms an 18-by 8-inch rectangle. (It is important not to roll over the ends in this first rolling to help the later formation of even layers of butter and dough.) Brush off any excess flour from the dough, fold the top quarter of the rectangle down to the center of the strip, and fold the bottom quarter of the rectangle up to the center, leaving about 1/2 inch between the 2 ends. Fold the top half of the dough over the bottom to close the dough like a book. Turn the dough 90° so a short side faces you, roll it again into an 18- by 8-inch rectangle, and fold it in the same manner. This completes 2 "turns." Chill the dough, wrapped in plastic wrap, for 1 hour. Make 2 more turns in the same manner, always beginning with a short side facing you and chilling the dough, wrapped in plastic wrap, for 1 hour between each turn. Chill the dough, wrapped in plastic wrap, for at least 4 hours or overnight.
• Make the filling:
• In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours.
• Roll half the dough into a 16- by 8-inch rectangle, trim the edges evenly, and cut the rectangle into eight 4-inch squares. Stretch 2 opposite corners of each square slightly to lengthen the dough and form flaps that will enclose the filling. Roll out, cut, and stretch the remaining dough in the same manner. Spoon 1 tablespoon of filling onto the center of each square of dough, sprinkle about 1 1/2 tablespoons of the blueberries over it, and brush the flaps with some of the egg wash. Fold 1 of the flaps across the berries, fold the other flap across the berries in the opposite direction, overlapping the first flap, and tuck the second flap under the Danish. Brush the Danish pastries with the egg wash, arrange them about 3 inches apart on lightly buttered baking sheets, and let them stand for 1 hour. Bake the Danish pastries in the middle of a preheated 350°F.
• oven for 30 to 35 minutes, or until they are crisp and golden.
• Make the glaze while the Danish pastries are baking:
• In a bowl whisk together the confectioners' sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze.
• Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastries may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F. oven for 5 minutes, or until they are heated through.

BLUEBERRY CHEESE DANISH

Steps:

• In a blender or food processor, process cottage cheese until smooth.
• Add sugar, milk, oil and vanilla and continue processing until smooth.
• In a separate bowl, combine flour, baking powder and salt.
• Slowly add to cottage cheese mixture and process until a dough forms (it will be sticky).
• Turn on a floured surface and knead 4 - 5 times.
• Place in a bowl, cover and refrigerate for 30 minutes.
• Beat cream cheese and sugar in a bowl until smooth.
• Add egg yolk, lemon peel and vanilla extract and mix well.
• Place dough onto a 17" X 13" piece of parchment paper.
• Roll with a rolling pin and form a 16" X 12" rectangle.
• Transfer dough (with paper) to a baking sheet.
• Spread cream cheese mixture lengthwise in a 3 1/2"-wide strip down the center of the dough.
• Sprinkle with blueberries.
• On each long side, cut 1"-wide strips at an angle across berries.
• Pinch ends to seal and tuck under.
• Beat egg white and water together and brush over dough.
• Bake at 400 degrees for 20-22 minutes or until golden brown.
• Remove to a wire rack.
• Combine confectioner's sugar and lemon juice to form glaze and drizzle over warm pastry.
• *if using frozen blueberries - do not thaw.

EASY BLACKBERRY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Beat cream cheese and sugar together by hand or with an electric mixer on low speed until creamy but not whipped. Add egg yolk, lemon zest, vanilla extract, and salt and stir until combined.
• Unfold puff pastry onto a lightly floured surface. Roll slightly if needed to achieve a 10-inch square. Cut into quarters. Place a heaping tablespoon of cheese filling into the center of each square. Add 2 blackberries to each square on top of the cheese filling.
• Beat egg white and water together in a bowl. Brush the edges of each square with egg wash. Bring opposite corners together at the center, being careful to pinch the ends together to ensure a good seal. Repeat with the other corners to guarantee filling doesn't fall out. Repeat this process with remaining squares.
• Brush the tops of the pastries with more egg wash and place on the prepared baking sheet. Let rest in the refrigerator for 15 minutes.
• Bake in the preheated oven until browned and puffed, about 20 minutes.

BLUEBERRY CREAM CHEESE DANISH

Steps:

• In a small bowl, beat the cream cheese, sugar and egg yolk until smooth., Unroll one tube of crescent dough; seal seams and perforations. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Spread cream cheese mixture into crust. Sprinkle with blueberries., Unroll remaining crescent dough; place over filling, sealing seams. Whisk egg white and brush over top. Sprinkle with coarse sugar., Bake at 350° for 30-35 minutes or until golden brown. Cool completely. Cover and refrigerate for at least 3 hours before serving.