Post by Loupy on Aug 23, 2018 21:48:05 GMT -7
BLUEBERRY CREAM CHEESE DANISHES
From: Jessica @ www.a-kitchen-addiction.com/blueberry-cream-cheese-danishes/
These simple Blueberry Cream Cheese Danishes get some help from pre-made puff pastry and are filled with a sweet cream cheese layer and topped with a homemade blueberry filling! Finish them off with a sprinkling of fresh lemon zest right before serving!
Serves: 12
INGREDIENTS
For the Blueberry Filling
1½ C blueberries, rinsed
2 tbsp sugar
1 tbsp fresh lemon juice
⅛ tsp cinnamon
For the Cream Cheese Filling
4 oz cream cheese, softened
2 tbsp C sugar
1 tsp vanilla extract
For the Danish
2 sheets puff pastries, thawed
1 egg
1 tbsp water
Fresh lemon zest, optional
INSTRUCTIONS
Combine blueberries, sugar, lemon juice, and cinnamon in a small saucepan over medium heat.
Bring mixture to a boil.
Reduce heat to medium-low and allow mixture to simmer for 25-35 minutes or until blueberries soften and mixture thickens.
Stir occasionally to prevent scorching.
Remove from heat and allow to cool.
Beat together cream cheese, sugar, and vanilla extract until creamy.
Set aside.
Preheat oven to 400.
Line a baking sheet with a silicone baking mat or parchment paper.
Place sheets of puff pastry on a lightly floured surface.
Cut 6 strips lengthwise per sheet.
Take each strip and gently twist.
Take each twist and coil it into a spiral.
Tuck the end piece under the spiral.
Press down the center of the pastry leaving about ¼ inch all around on the sides.
Score the pressed down center with a knife.
Poke a few holes in the center with fork or knife.
This will keep the center from rising too much.
Place on prepared baking sheet.
Fill each center with about 1 tablespoon of cream cheese filling.
Top with a heaping teaspoon of blueberry filing.
Whisk together egg and water.
Brush the edges of the danish with egg wash.
Bake for 20-25 minutes, or until edges are golden brown.
Remove from oven and allow to cool slightly on a wire rack.
Serve warm.
TIPS FOR MAKING THESE PUFF PASTRY DANISHES:
Make sure your puff pastry is completely thawed.
Allow you blueberry filling to cool before using. If it is still hot, it won’t set up when baking. You’ll end up with more blueberry filling on your pan than in your danishes.
Did you end up with too thick of a blueberry filling? Put it back on the stove top on low and stir in a little water until desired consistency is reached.
Don’t forget to press down and score the center of the pastry before filling it. If you don’t, the center will puff and your filling will run out all over your pan.
From: Jessica @ www.a-kitchen-addiction.com/blueberry-cream-cheese-danishes/
These simple Blueberry Cream Cheese Danishes get some help from pre-made puff pastry and are filled with a sweet cream cheese layer and topped with a homemade blueberry filling! Finish them off with a sprinkling of fresh lemon zest right before serving!
Serves: 12
INGREDIENTS
For the Blueberry Filling
1½ C blueberries, rinsed
2 tbsp sugar
1 tbsp fresh lemon juice
⅛ tsp cinnamon
For the Cream Cheese Filling
4 oz cream cheese, softened
2 tbsp C sugar
1 tsp vanilla extract
For the Danish
2 sheets puff pastries, thawed
1 egg
1 tbsp water
Fresh lemon zest, optional
INSTRUCTIONS
Combine blueberries, sugar, lemon juice, and cinnamon in a small saucepan over medium heat.
Bring mixture to a boil.
Reduce heat to medium-low and allow mixture to simmer for 25-35 minutes or until blueberries soften and mixture thickens.
Stir occasionally to prevent scorching.
Remove from heat and allow to cool.
Beat together cream cheese, sugar, and vanilla extract until creamy.
Set aside.
Preheat oven to 400.
Line a baking sheet with a silicone baking mat or parchment paper.
Place sheets of puff pastry on a lightly floured surface.
Cut 6 strips lengthwise per sheet.
Take each strip and gently twist.
Take each twist and coil it into a spiral.
Tuck the end piece under the spiral.
Press down the center of the pastry leaving about ¼ inch all around on the sides.
Score the pressed down center with a knife.
Poke a few holes in the center with fork or knife.
This will keep the center from rising too much.
Place on prepared baking sheet.
Fill each center with about 1 tablespoon of cream cheese filling.
Top with a heaping teaspoon of blueberry filing.
Whisk together egg and water.
Brush the edges of the danish with egg wash.
Bake for 20-25 minutes, or until edges are golden brown.
Remove from oven and allow to cool slightly on a wire rack.
Serve warm.
TIPS FOR MAKING THESE PUFF PASTRY DANISHES:
Make sure your puff pastry is completely thawed.
Allow you blueberry filling to cool before using. If it is still hot, it won’t set up when baking. You’ll end up with more blueberry filling on your pan than in your danishes.
Did you end up with too thick of a blueberry filling? Put it back on the stove top on low and stir in a little water until desired consistency is reached.
Don’t forget to press down and score the center of the pastry before filling it. If you don’t, the center will puff and your filling will run out all over your pan.
