Blueberry Cheese Danish
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
YIELD: 10 servings.
A layer of blueberries is the sweet surprise hidden inside this pretty pastry. The recipe comes from our Test Kitchen staff.
Ingredients
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3/4 cup 1% cottage cheese
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1/3 cup sugar
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1/3 cup 1% milk
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1/4 cup canola oil
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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FILLING:
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4 ounces reduced-fat cream cheese
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1/4 cup sugar
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1 large egg, separated
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1 teaspoon grated lemon zest
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1 teaspoon vanilla extract
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1 cup fresh or frozen blueberries
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1 tablespoon water
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GLAZE:
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1/2 cup confectioners' sugar
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2 teaspoons lemon juice
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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
1 piece: 260 calories, 8g fat (1g saturated fat), 30mg cholesterol, 339mg sodium, 41g carbohydrate, 1g fiber), 7g protein.
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