Blueberry Cheese Danish
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
Reviews
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.
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!!
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%.
It was really good. But the bread didn't rise and it was a little stringy inside.
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