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.
BLUEBERRY EBELSKIVER - ÆBELSKIVER (DANISH FILLED PANCAKE)
**You will need an Ebelskiver pan for this recipe.** These light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam. Be adventurous, sub out the blueberries and try chocolate chips, diced bananas, raspberries, etc.... My Fav? Banana/Walnut.
Provided by Brenda.
Categories Breakfast
Time 30m
Yield 30 ebelskiver
Number Of Ingredients 13
Steps:
- In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
- In another bowl, lightly whisk the egg yolks.
- Whisk in the buttermilk and ricotta.
- Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
- In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
- Put 1/2 teaspoons butter in each well of a ebelskiver pan.
- Place over medium heat and heat until the butter begins to bubble.
- Pour 1 Tbs. batter into each well.
- Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
- Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
- Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
- Transfer to a plate.
- Repeat with the remaining batter and blueberries.
- Dust the pancakes with confectioners' sugar and serve warm.
- For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.
Nutrition Facts : Calories 74.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 25.3, Sodium 109.3, Carbohydrate 8.5, Fiber 0.4, Sugar 2.2, Protein 2.7
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 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.
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
APPLE & BLUEBERRY DANISHES
These delicious fruit pastries are a must for your next brunch
Provided by James Martin
Categories Breakfast, Brunch, Treat
Time 45m
Number Of Ingredients 8
Steps:
- First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
- Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
- Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
- Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don't worry if they pop open while cooking - they look even prettier.
Nutrition Facts : Calories 350 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.73 milligram of sodium
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 :
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Cuisine EuropeanTotal Time 30 minsCategory BreakfastCalories 126 per serving
- 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!
- 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.
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- Using a serrated knife, slice biscuits in half lengthwise and place on a baking sheet lined with parchment paper or a baking mat.
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- 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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