BRAIDED BLUEBERRY CHEESE DANISH, by Tika

BRAIDED BLUEBERRY CHEESE DANISH
BRAIDED BLUEBERRY CHEESE DANISH

DANISH

¾ cup cottage cheese

1/3 cup sugar

1/3 cup milk

¼ cup vegetable or canola oil

1 tsp vanilla extract

2 cups AP flour

2 tsp baking powder

½ tsp salt

½ tsp cinnamon

FILLING

4 Ounces cream cheese, at room temp

¼ cup sugar

½ tsp cinnamon

1 egg, separated

1 tsp vanilla extract

1 Cup fresh or frozen blueberries

GLAZE

½ cup confectioner’s sugar

2 tsp milk

½ tsp vanilla

Dash cinnamon

PASTRY DOUGH PREPARATION:

In a blender or food processor, process cottage cheese until it’s lump free. Add sugar, oil and vanilla.  Process until well incorporated.

Add baking powder and salt, processing until well mixed.  Add flour and pulse just until dough comes together and forms a ball. (dough will be very sticky). Place dough in a bowl, cover and refrigerate for 30 minutes.

FILLING PREPARATION:

In a mixing bowl, beat cream cheese, sugar, cinnamon, vanilla, and egg yolk until smooth. (Reserve the egg white for wash).

ROLLING PASTRY DOUGH:

Place pastry dough ball in the center of an 18” length of parchment paper. Spray two large lengths of plastic wrap and lay side by side on top of the dough, overlapping them 3” – 4”.  You want them to overlap because the dough will grow larger as you roll it out.  (A great trick to avoid frustration!  The dough will not stick and you don’t have to wash your rolling pin.  (Yippee)

Roll dough into a 16 x 12-inch rectangle. Pick up the dough and parchment paper together, placing them on a large baking sheet.  (You may need to angle your pastry to give it room to expand while baking.  See my photo.  I used a half sheet baking pan).

Spread cream cheese mixture down the center of dough. Sprinkle blueberries on top. On each side of dough, use a very sharp paring knife, and cut 1”wide strips. Don’t cut all the way to the filling, it’s best to leave approximately ½” uncut dough.  Near the filling is the section of dough that will wrap around the side section of your pastry.  You don’t want it to ooze out during baking. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and milk; brush over dough.

Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove to a wire rack.

In a small bowl, combine glaze ingredients, and drizzle over warm pastry. Refrigerate leftovers.

By Tika

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By Tika for CHEW WANNA EAT?

BRAIDED BLUEBERRY CHEESE DANISH (2)

Braided Blueberry Danish 2015-09-15 16.14.27

Braided Blueberry Danish

BRAIDED BLUEBERRY CHEESE DANISH (3)_crop

BRAIDED BLUEBERRY CHEESE DANISH2015-09-15 16.30.49_crop

BRAIDED BLUEBERRY DANISH (2)_crop

Braided1 Blueberry Cheese Danish (3)_crop

BRAIDED BLUEBERRY CHEESE DANISH
BRAIDED BLUEBERRY CHEESE DANISH
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3 thoughts on “BRAIDED BLUEBERRY CHEESE DANISH, by Tika

    1. Some people may think homemade danish is too labor intensive, but where else are you going to get one? Frozen? Bakery aisle? They won’t compare. When the results are this delicious, it is so worth it. In this age of “everything from a box”, I enjoy completing each step and moving on to the finished product. Oh oh, my mouth is watering and I wasn’t planning on making danish today. Gotta go. lol

      Liked by 1 person

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