Blueberry danishes look so beautiful! It’s just not their name you call with taste but actually, Blueberry cheese danish is so tasty. It’s so easy to make if you have those frozen puff pastry dough on your hands.
A few substances like cream cheese, blueberries, and vanilla extract spherical out the tiny grocery listing for those delectable pastries. You also can update the blueberries with some other berry or different fruit like apples. This recipe makes six pastries, however, you can without problems double or triple the recipe, or make smaller danishes in case you are cooking for a crowd.
Danishes are a brief and smooth brunch dish that you could make ahead of time, too. They’re best for Easter Brunch or candy bridal and toddler showers. They appearance so pretty and complex on a stunning white plate. No one has to know that they are the very best thing to make. Want to head the more mile? Consider making your very own self-made puff pastry.
Blueberry Cheese Danish Recipe
Ingredients
1/4 cup canola oil
1/3 cup 1% milk
3/4 cup 1% cottage cheese
1/3 cup sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
FILLING:
1 tablespoon water
1/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 large egg, separated
1 cup fresh or frozen blueberries
4 ounces reduced-fat cream cheese
GLAZE:
2 teaspoons lemon juice
1/2 cup confectioners’ sugar
Directions
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 17×13-in. a piece of parchment paper. Roll into a 16×12-in. rectangle. Transfer with paper to a baking sheet.
Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down the center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into the 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.
Editor’s Note
If you are using the frozen blueberries then please use them without thawing. This prevents discoloring the batter.
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