Berry Cream Cheese Danish Recipes

MIXED BERRY CREAM CHEESE DANISH

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
• Remove dough from can; do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Place dough rounds 2 inches apart on cookie sheet. Press each round to 4 inches in diameter, about 1/4 inch thick.
• In small bowl, stir cream cheese, granulated sugar, flour and lemon zest until smooth. Spread about 2 tablespoonfuls cream cheese mixture into center of each round; spread to within 1/2 inch of edges.
• Bake 15 to 18 minutes or until golden brown around edges. Cool 5 minutes.
• Meanwhile, in small bowl, mix strawberries, raspberries and blueberries until well mixed. Spoon heaping 2 tablespoonfuls berry mixture onto center of each Danish.
• In small bowl, stir powdered sugar and lemon juice until smooth. Add additional lemon juice, 1/2 teaspoon at a time, if needed for desired drizzle consistency. Drizzle over each Danish.

BLUEBERRY CHEESE DANISH

Steps:

• 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.

BERRY CREAM CHEESE DANISH

Steps:

• 1. In a mixing bowl using beaters, dissolve yeast in warm water. With the mixer on low speed, stir in milk, sugar, oil, salt, and eggs until combined.
• 2. Slowly add 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Replace beater with a dough hook, knead in medium-low speed until smooth and elastic, about 5 minutes.*
• 3. Place in greased bowl; turn greased side up. Cover with plastic wrap that has been sprayed with cooking spray. Set aside to rise in a warm place until about double in size, about 2 hours.
• 4. While dough rises, prepare the fruit filling. Place sliced strawberries and blueberries in a 1-quart pot along with water, sugar, and cinnamon. Heat until the fruit is soft. With a potato masher crush the fruit leaving some bits and pieces for texture. Bring to boil.
• 5. In a separate bowl, mix corn starch and 3 - 4 tablespoons of water. When the fruit mixture is at full boil, add corn starch mixture slowly and blend thoroughly with a whisk. Mixture should thick nicely rather quickly to the consistency of a loose jam type mixture. Set aside to cool.
• 6. While the fruit mixture cools, make the cream cheese filling. In a mixing bowl, mix softened cream cheese, egg yolk, sugar, and vanilla extract. Scrape the bowl once, mixing until smooth and well blended.
• 7. When dough is ready, punch down dough. Cover with inverted bowl; let rest for 15 - 20 minutes.
• 8. When dough is done resting, preheat over to 350 degrees. Divide dough into two equal portions. Roll out one portion on lightly floured counter. Roll out into a rectangular shape about 15 inches long and 8 inches wide.
• 9. Cover large cookie sheet with cooking spray cooking sheet. Place dough on the center of a cookie sheet. With a sharp knife or pizza cutter, place 10 - 12 evenly spaced slices along each side creating strips. Slice carefully leaving the center 1 - 2 inches of dough unsliced, creating a 'bed' for the fruit and cream cheese mixtures.
• 10. With a plastic spatula or spoon, scoop about half of the cream cheese mixture on the 'bed' of the dough allowing some to get close to the inner edge of the sliced dough.
• 11. Place half of the fruit mixture on top of the cream cheese mixture. Spread the fruit mixture so it covers the majority of the cream cheese mixture.
• 12. Flip ends of dough over onto of the mixtures. Pick up one strip of sliced dough from each side of the pastry and pull up gently and tuck one under the other to tie.
• 13. Repeat until all stripes of sliced dough have been tied. Using a second cookie sheet, repeat this entire process with the other portion of dough.
• 14. In preheated oven, bake at 350 degrees for 25 - 30 minutes. Make sure to only place one cookie sheet at a time in oven.
• 15. When the first pastry is done, place the pan on a rack to cool. Then place the second pastry on a cookie sheet to bake. While the first pastry is cooling on the pan, make the glaze.
• 16. In a mixing bowl, beat powdered sugar, softened butter, vanilla, and hot water until smooth.
• 17. When the first pastry is cool enough to move, place it on the wire rack and cool completely. Follow the same cooling steps for the second pastry as well. When both pastries are completely cooled, drizzle glaze over both. You can serve immediately or wait until the glaze has set, about 15 minutes.
• 18. *If a dough hook is not available, turn the dough out onto a lightly floured surface. Knead until smooth and elastic for about 5 minutes.

BLUEBERRY CREAM CHEESE DANISH

Steps:

• In a small bowl, beat the cream cheese, sugar and egg yolk until smooth., Unroll one tube of crescent dough; seal seams and perforations. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Spread cream cheese mixture into crust. Sprinkle with blueberries., Unroll remaining crescent dough; place over filling, sealing seams. Whisk egg white and brush over top. Sprinkle with coarse sugar., Bake at 350° for 30-35 minutes or until golden brown. Cool completely. Cover and refrigerate for at least 3 hours before serving.

BLUEBERRY CREAM CHEESE DANISH RECIPE

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment paper or silicone liner. In a small bowl, mix together cream cheese, powdered sugar, lemon zest, and almond extract until well-blended. Toss the blueberries with the granulated sugar. Roll out the puff pastry into an approximate square and cut into 9 squares. Make a cut in each corner halfway to the middle. Spoon some of the cream cheese mixture into the center of the square, then top with blueberries. Fold in every other corner to the center to create a pinwheel shape. Repeat with remaining ingredients. Whisk together the egg and water, then brush over the pastries. Bake for 20 minutes, or until golden brown. Let cool and dust with powdered sugar, if desired.