Blueberry Snail Danish Recipes

BLUEBERRY SNAIL DANISH

Steps:

• For the dough: In a bowl, stir together the flour and salt. Make a well in the center and crumble in the yeast. Pour in 100 ml (approximately 1/2 cup) of lukewarm water and the sugar. Stir in the egg, lukewarm milk and butter and knead with the food processor or by hand to form an elastic dough. Cover the dough and let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and knead briefly. Cover and let rise in a warm place for 30 minutes.
• Place the dough on a floured surface and roll out to a rectangle 40 x 25 cm (approximately 16 x 10-inch). For the filling: Brush the dough with melted butter, sprinkle with brown sugar and scatter the blueberries and pistachios over. Starting on one long side roll the dough up, pressing to seal. Cut the dough crosswise into nine slices, each about 4 cm (approximately 1 1/2-inches) thick. Butter a 25 x 25 cm (approximately 10 x 10-inch) baking pan and place the slices in the pan, leaving some distance between them. Cover and let rise until lightly and puffy, about 45 minutes.
• Preheat the oven to 180°C (approximately 350°F) convection. F

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.

BLUEBERRY DANISH

Steps:

• 1. In a bowl, mix together the warm water, 1/2 teaspoon sugar, and yeast. Let it stand or 5 to 10 minutes.
• 2. In a saucepan, stir together the sour cream and the butter over low heat until the butter melts, stirring constantly so it doesn't burn. Still over low heat, stir sugar and salt into the sour cream/butter mixture until the sugar is melted. Remove from heat and let it cool for a bit before adding the yeast.
• 3. Stir the egg into the sour cream mixture until well blended, then add the yeast mixture and stir just until well blended. Add the flour and stir until well blended a smooth dough forms.
• 4. Cover and let it chill in the fridge for at least 2 hours. (You can leave it overnight, and prepare the remainder in the morning.)
• 5. For the filling, mix the 1/4 cup sugar, cream cheese, and extract together; set aside.
• 6. Roll out the dough into a 16x10-inch rectangle about 1/2 inch thick. Cutting toward the center of the dough, cut slits (about 1 or 1 1/2 inches wide) in the lengthwise edge of the dough about 2 to 3 inches long. Spread the cream cheese filling in an even layer in the center of the dough. Stir the jam (to soften it, so it spreads easily), then spread the jam over the cream cheese layer.
• 7. Fold the dough strips over the filling, alternating from one side to the next, making a braided pattern over the filling. Place braided Danish on a lightly greased baking sheet. (NOTE: If you use regular yeast, you should let the braided Danish sit for about 30 to 45 minutes to rise a bit. If you use instant yeast, it can be baked immediately.)
• 8. Preheat oven to 350°F.
• 9. Place baking sheet in oven, and bake 15 to 18 minutes or until the top is evenly browned to a light golden color. Remove from oven and let cool about 10 minutes.
• 10. Melt butter, and brush it over the top of the baked braid. Sprinkle the coarse sugar on top. Let cool, and cut into 8 to 10 slices, and serve.