Blueberry Cheese Danish

Name: Blueberry Cheese Danish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 3/4 cup 1% cottage cheese; 1/3 cup sugar; 1/3 cup 1% milk; 1/4 cup canola oil; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; FILLING:; 4 ounces reduced-fat cream cheese; 1/4 cup sugar; 1 large egg, separated; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; 1 tablespoon water; GLAZE:; 1/2 cup confectioners' sugar; 2 teaspoons lemon juice

A layer of blueberries is the sweet surprise hidden inside this pretty pastry. The recipe comes from our Test Kitchen staff.

Ingredients

3/4 cup 1% cottage cheese
1/3 cup sugar
1/3 cup 1% milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING:
4 ounces reduced-fat cream cheese
1/4 cup sugar
1 large egg, separated
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons lemon juice

Directions

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 paper. 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.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 slice: 260 calories, 8g fat (1g saturated fat), 30mg cholesterol, 339mg sodium, 41g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

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Reviews

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Average Rating:

ThePotter

Feb 18, 2015

I made this according to the recipe (actually made a double recipe). It received rave reviews from adults and teenagers alike. All seemed astonished that it was homemade rather than purchased at a high-end bakery. A keeper! Next time I may try it with strawberries.
shawnba

Apr 18, 2014

I have made this twice now, after an expedition to pick blueberries a couple of weeks ago. The first time, I followed the recipe , and found the dough to be lacking in flavor and had a very dry texture. 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. I ended up with a beautiful, flavorful braid that was the perfect combination of tart and sweet!!
BakinGymnast

Aug 29, 2011

This tastes very good. However, it needs to be more clear about baking it. You should grease the baking sheet or wax paper before you put the pastry on. 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. I also used skim milk instead of 1%.
bandslave11

Jul 1, 2011

It was really good. But the bread didn't rise and it was a little stringy inside.