Blueberry Cheese Danish
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 3⁄4 cup cottage cheese, 1%
- 1⁄3 cup sugar
- 1⁄3 cup 1% low-fat 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 egg, seperated
- 1 teaspoon lemon peel, grated
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen)
- 1 tablespoon water
-
Glaze
- 1⁄2 cup confectoner's sugar
- 2 teaspoons lemon juice
directions
- In a blender or food processor, cover and process cottage cheese until somooth. Add sugar, milk, oil, and vanilla; process until smooth.
- Combine the flour, baking pwd, and salt; add to cheese mixture. Process just until dough forms a ball (will be sticky). Turn onto floured surface, knead 4-5 times. Place in a bowl; cover and refriderate 30mins.
- In a mixing bowl beat cream cheese, and sugar until smooth. Add egg yolk, lemon peel, and vanilla; mix well.
- Turn dough onto a 17x13 in peice of parchment paper. roll into a 16x12 in rectangle. Transfer with paper to 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 toward 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 400 for 20-22 mins or until golden brown. Remove to a wire rack.
- Combine glaze ingredients; drizzle over warm pastry. Refridegerate leftovers.
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