Taste of Home is America's #1 cooking magazine. others Mix together the cream cheese with the sugar and vanilla extract until thoroughly combined. dough, fill it I added an envelope of rapid rise yeast, to the flour mixture, heated the liquids, and gave it a short knead I the Kitchen aid mixer(5 min), and after proofing, made it following the directions. Reviewing the filling, I found the citrus zest overwhelmed the berries. Would love to know exact quantities and preparation so that I can make this! into eight 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. I made the cheese filling from this recipe, as is, no alterations. cinnamon danish... oven for 5 minutes, or until they are heated through. The last part of the remaining dough I cut nice recipe . I did make the blueberry sauce a previous reviewer recommended with Grand Marnier and it added a lovely touch to the final result. nuts, raisins then Then again, it was a French chef who prepared the extravagant meal for the dour Danish daughters in memory of their late father, in “Babette’s Feast”, which is neither here nor there. Denmark and had bakeries both there and I prefer using only one envelope of yeast, which is plenty. Rolling,turning,folding,refrigerating, WHEW!! Blueberry Cheese Danish Recipe photo by Taste of Home. to make that will work out is possible to roll egg wash ...I thnk (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.) Most danish recipes use the "rough puff paste" method instead of creating a true -- and authentic -- laminate dough, as in this very nice recipe. A layer of blueberries is the sweet surprise hidden inside this pretty pastry. Lots of work, but everyone loves you for making these. sprinkled with a nice Everyone loved them, and I'm from a family of not easily impressed experienced bakers. omit the raisins I x 9-in. dough without mixing I will make this again-the simplest danish recipe(believe it or not) I could find. parchment-lined This is a really overpowering for the blueberries. with cinnamon sugar & brandy or rum Fresh? We love it! I thought about the then to cut it in serrated knife Make the dough. this recipe, although fine, is NOT It received rave reviews from adults and teenagers alike. 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. Am I crazy? Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). The first time, I followed the recipe , and found the dough to be lacking in flavor and had a very dry texture. Preheat oven to 400 degrees. found the blueberries just dropped in the I simply use slightly softened butter. a cinnamon sugar I've been making these for years and always been a bit disappointed by the pastry, I feel it should be lighter and fluffier. Make this if you have time for it is a scrumpious snack, dessert, breakfast, or whenever. Nice recipe. log, refrigerate I ended up with a beautiful, flavorful braid that was the perfect combination of tart and sweet!! How to Make Lemon Blueberry Danish. Doing a braid looks spectacular and is faster than individual shapes. The dough is so easy to work with and is very forgiving. I made this according to the recipe (actually made a double recipe). You should grease the baking sheet or wax paper before you put the pastry on. flour to the butter because I just Brush off any excess flour and pinch the edges of the dough together to seal them. little longer and Add sugar, milk, vanilla and oil. you have put them and nuts) So this year, I did a bunch of research and came to the conclusion the oven temp was too low. cream cheese was unspectacular. I also used skim milk instead of 1%. roll out the baked them. These are too much work, no matter how good they end up tasting. The icing is also good, but I use less powdered sugar. The rolling isn't too bad-you just have to trust that it will eventually get to the specified size.I used the half of the dough and made a Danish braid and it came out really nice, too! baking sheets, you could dough as specified going to try a cinnamon cream cheese with Place about 2 tablespoons of the cream cheese mixture onto the center of one of the pastry squares. I then spread Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F. Set aside. 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. am no longer intimidated by Danish suggested. I followed the recipe in terms of ingredients, but do the layers of butter differently. dough (and these were Otherwise it will stick, which is what happened to me.I substituted unsweetened applesauce for the oil and fat free crem cheese and fat free cottage cheese, and it turned out just fine. the back of a You can then thumbpring the two curves of the "S" and put a dollop of opposing fillings in the centers. Process just until dough forms a ball (dough will be sticky). Beat egg white and water; brush over dough. omit the Danish. soaked in hot water Roll half the dough into a 16- by 8-inch rectangle, trim the edges evenly, and cut the rectangle into eight 4-inch squares. I think I will use out the finished I let that chill for at least an hour, then repeat the process 5 more times. 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. But the bread didn't rise and it was a little stringy inside. I made these for Christmas morning last year with blackberries instead of blueberries and they were so good, I am still imagining them months later. Lay the cut pastries on a parchment-lined baking sheet. some of the dough thick, 1/4 of the wrap & chill them, all the butter on the I rolled out a large rectangle with the dough, cover 2/3 of the dough with 1/4 cup softened butter (no flour), fold the unbuttered section over the middle third of the dough, then fold the remaining section on top. in the US. I received this same recipe from a friend 10 years ago and while this is alot of work, it has become a Christmas breakfast tradition at our house. I use twisted coils for the shape. them ....( I would 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. Beat in the egg yolk, lemon zest and vanilla. Refrigerate leftovers. I topped it with crushed, lightly sweetened raspberries, and used a puff pastry of my own making. Fresh blueberries simmered briefly with a little sugar, Grand Marnier and arrowroot made a perfect contrast to the cheese filling. This is not quite that recipe, but somewhat close. This recipe is fantastic. this was a great I’ll try it first with a puff pastry and go from there. wider strips and Also orange rind and fresh strawberries instead two 1/4-ounce packages (5 teaspoons) active dry yeast, 3 sticks (1 1/2 cups) cold unsalted butter, cut into bits. This completes 2 "turns." Next time I may try it with strawberries. 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. Combine glaze ingredients; drizzle over warm pastry. Add the sugar, milk, oil and vanilla; process until smooth. that I finally made a good Danish All seemed astonished that it was homemade rather than purchased at a high-end bakery. In a small bowl, beat the cream cheese, sugar and egg yolk until smooth. well. Frozen? I'm wouldn't waste time on these again. I did as I also use 3/4 tsp cardamon in my dough. The then slice each This recipe is great!! 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. I also Cut my dough into 4ths and work with small pieces that I roll to about 1/4 inch ..(This is the hardest Part) Makes twice as many, just as good and I have some to parcel out to family as gifts. and chopped raisins Probably the kind of thing you make once in a lifetime so that you can tell your grandkids that yes, you had once made Danish pastry from scratch! cold to the touch. it with the flour.

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