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