Blueberry Cheese Danish Pastries Recipes

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BLUEBERRY CREAM CHEESE DANISH



Blueberry Cream Cheese Danish image

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

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, separated
2 tubes (8 ounces each) refrigerated crescent rolls
4 cups fresh blueberries
2 tablespoons coarse sugar

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.

BLUEBERRY CHEESE DANISH



Blueberry Cheese Danish image

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

3/4 cup 1% cottage cheese
1/3 cup sugar
1/3 cup 1% milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING:
4 ounces reduced-fat cream cheese
1/4 cup sugar
1 large egg, separated
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons lemon juice
Calories 260 calories
Fat8g fat (1g saturated fat)
Cholesterol30mg cholesterol
Sodium339mg sodium
Carbohydrate41g carbohydrate
Fiber1g fiber)
Protein7g protein.

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 PASTRIES



Blueberry Cheese Danish Pastries image

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

For the Danish pastry
two 1/4-ounce packages (5 teaspoons) active dry yeast
2/3 cup sugar
1 teaspoon salt
3 large egg yolks
2 teaspoons vanilla extract
2/3 cup milk
3 3/4 cups all-purpose flour
3 sticks (1 1/2 cups) cold unsalted butter, cut into bits
For the filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all-purpose flour
For the glaze
1 1/4 cups confectioners' sugar
2 to 3 tablespoons fresh lemon juice

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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