Blueberry Snail Danish Recipes

DANISH PASTRY

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.

EASY BLUEBERRY DANISH

Steps:

• In a medium saucepan over medium heat, mix 1 cup of blueberries, sugar, and water. Heat until the blueberries start to release their juice, then continue to cook until it thickens. This takes 3-5 minutes.
• Take off the heat and pour into a glass container. Mix in the 1/2 cup of blueberries. Cool completely before using. I put the blueberries in the fridge to speed up the cooling process.
• Pull the frozen puff pastry out of the freezer. Let it sit on the counter for 30 minutes.
• While you wait, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, and vanilla on high speed for 2 minutes until creamy. Set aside.
• Roll the puff pastry on a lightly floured surface using a rolling pin. Use a sharp knife to cut into 6 even rectangles.
• Preheat the oven to 400°F. Line a cookie sheet with parchment paper. Place the 6 rectangles of pastry evenly on the cookie sheet.
• Use a sharp knife to make an indent of a rectangle along on the edge of each rectangle. Do not cut all the way through. There should be a 1/4 to 1/2 inch of pastry on the edge. It will look like picture in the post. The goal is to put all the filling in that rectangle you made.
• Use 1 Tablespoon to spread 1 Tablespoon of cream cheese filling inside the smaller rectangle. Use 1 to 1 1/2 Tablespoons of the blueberry preserve and scoop on top of the cream cheese. Spread until it is even.
• Place in the freezer for 10 minutes. In a small bowl, mix the egg and water. Then, use a pastry brush to brush the egg wash along the edges of the pastry.
• Bake for 14-17 minutes. Bake until the edges of the pastry is golden.
• Cool on a cooling rack.
• In a small bowl, mix the powdered sugar, milk, and vanilla. Pour the glaze on top of the danishes.

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.