DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
CHEESE & BLUEBERRY DANISH
Skip the plastic-wrapped blueberry Danishes. These creamy, fruit-filled Cheese & Blueberry Danish rolls are way better-and they prep in just 10 minutes.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 23m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Unroll dough onto work surface; separate into 4 rectangles. Firmly press perforations and seams together to seal.
- Mix Neufchatel and sugar until blended; spread onto dough rectangles to within 1/2 inch of edges. Top with blueberries. Bring opposite corners of rectangles together; press together to seal.
- Place on baking sheet.
- Bake 11 to 13 min. or until golden brown.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 0.5 g, Sugar 0 g, Protein 4 g
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.
BLUEBERRY CHEESE DANISH
Make and share this Blueberry Cheese Danish recipe from Food.com.
Provided by BeansnRice
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 264.9, Fat 8.2, SaturatedFat 1.8, Cholesterol 25.8, Sodium 322.7, Carbohydrate 41.1, Fiber 1.1, Sugar 20.8, Protein 6.6
BLUEBERRY CREAM CHEESE DANISH
I love cream cheese and blueberries so I tweaked one of my grandmother's recipes to come up with this danish. It's a quick and easy crowd-pleaser, especially for breakfast or brunch. -Nicole Wheeler, Millen, Georgia
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE
A flaky, buttery croissant - braided and stuffed with cream cheese and blackberries.
Provided by Camille Beckstrand
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
- Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
- On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
- Cut 1/2 inch diagonal strips up each side of the dough.
- Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
- Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
- Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
- Once danish has cooled, remove to serving platter.
Nutrition Facts : Calories 199 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 93 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BLUEBERRY CHEESE DANISH
A layer of blueberries is the sweet surprise hidden inside this pretty pastry. The recipe comes from our Test Kitchen staff.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 260 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate, Fiber 1g fiber), Protein 7g protein.
EASY BLUEBERRY DANISH PASTRIES
Easy Blueberry Danish Pastries, delicious cream cheese, and blueberries filled in crispy puff pastry, quick and simple recipe, perfect as a breakfast or dessert, serve on their own warm or chilled or with ice cream or whipped cream. 9
Provided by Lovefoodies
Categories Breakfast
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 126 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 94 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY CHEESE DANISH PASTRIES
Categories Breakfast Brunch Bake Buffet Cream Cheese Blueberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 Danish pastries
Number Of Ingredients 21
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.
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5/5 (1)Category American, Breakfast, Creamy, DessertCuisine American, Kid FriendlyCalories 44 per serving
- In a large bowl using a hand mixer, beat cream cheese, sugar and vanilla extract until smooth. Use a rubber spatula to clean the sides of the bowl as you are mixing. Set cream cheese mixture aside.
- Open only one package of crescent rolls and remove them from the tube. Do not unroll them, instead keep them in a long cylinder shape and place on a cutting board. (The crescent rolls will dry out and not shape easily if left on the counter. This is why we recommend cooking in batches).
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Reviews 29Category Breakfast And BrunchServings 10Estimated Reading Time 8 mins
- Add the very cold butter cubes and use your fingers or pastry cutter to cut butter into the dry ingredients. Cut it into the flour until the flour and butter is the size of small peas.
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- In a medium pot combine the blueberries and sugar and heat on low / medium heat until thickened, stirring often. Be careful not to burn. Remove from heat and let cool.
- In a medium bowl beat on medium speed the cream cheese, sugar, vanilla and lemon juice until smooth.
- Roll out the puff pastry and cut each sheet into 6-8 squares (all the same same size). Top one of the sheets with the cream cheese filling (divided by 6-8) and top with the blueberry filling (6-8 parts).
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5/5 (18)Category Breakfast
- To help guarantee success, I recommend reading through the recipe before beginning. I also detail this recipe in the separate pastry dough post. Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
- Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
- Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
- Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.
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- In a medium sized bowl, cream your softened cream cheese, extract, and 2 tablespoons of powdered sugar.
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Ratings 87Calories 230 per servingCategory Dessert
- Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
- Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won't completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
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From eatingwell.com
5/5 (4)Total Time 1 hr 20 minsCategory Healthy Blueberry RecipesCalories 220 per serving
- To prepare pastry: Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl.
- Puree cottage cheese in a food processor. Add sugar, milk, oil and vanilla and process until smooth. Add flour mixture and pulse 4 or 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and gently knead several times; do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate until chilled, at least 30 minutes.
- To prepare filling & bake Danish: Blend cream cheese and sugar with a food processor or an electric mixer until creamy. Blend in egg yolk, lemon zest and vanilla.
- Preheat oven to 400 degrees F. Cut a piece of parchment paper or foil to fit a large baking sheet. If using foil, spray it with cooking spray. Set aside nearby.
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- Place the blueberries, granulated sugar and lemon juice in a medium sauce pan and cook over medium heat for about 15 minutes or until the mixture thickens. Make sure to stir the jam from time to time to make sure it cooks evenly. Put it aside.
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- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Meanwhile, prepare the cream cheese filling: Using an electric mixer, beat together the cream cheese, yogurt, egg yolk, granulated sugar, vanilla, and lemon zest until smooth.
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- In the bowl of a stand mixer, combine flour, white sugar, yeast, salt (put it on the opposite side from the yeast), cardamom, and softened butter. Using the dough hook, mix until they are combined, then slowly pour in the milk, water, egg, and vanilla. Continue mixing on low until the dough is combined and cohesive, then turn the mixer up to medium and allow it to knead for 5 minutes. The dough will be soft, but should form a cohesive ball.
- Oil your hands and a clean bowl, and shape the dough into a bowl then place it in the bowl. Cover it with a sheet of plastic wrap and let it rise in a warm place for 1-2 hours, or until it has double in size. Place the dough in the refrigerator until it is completely chilled.
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- Preheat the oven to 400°F and line a sheet pan with parchment paper. Start thawing the puff pastry according to the package or recipe instructions, if not already.
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- Use a fork to poke holes around the middle where you will be putting the filling Do not poke holes near the outside, creating a border. This allows the outside border to rise and puff up while the center stays low and holds the filling.
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From beautyandthefoodie.com
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- Preheat oven to 350 F, and grease or oil 12 cup muffin pan (could also line with paper muffin cups, and could oil those a little too).
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- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. See notes on how to cut each square and fold it; place pastries on the parchment paper.
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