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Blueberry Danishes with Cream Cheese Glaze

July 11, 2012

I have always been a sucker for a little hard work.  It’s gratifying.  It’s good for the soul.  After a difficult task has been completed you feel as though you have accomplished something. Perhaps it is something that not everyone could have accomplished.  Hard work gives you a sense of self worth.  It is allows us an opportunity to challenge ourselves.  To really see what is lying beneath the surface waiting to burst through.  Like those beautiful flowers that have to work so hard trying to break through that layer of dirt  in order to fully blossom.  I believe that when we challenge ourselves with hard or difficult tasks it allows us to really see what we are really made of just like those beautiful flowers.  It allows us to see what we are really truly capable of doing and in turn capable of becoming.  It is an opportunity for us to change and grow.

These Blueberry Danishes with Cream Cheese Glaze are just that a little hard work but the results that you are able to achieve are incredible.  This pastry is a cheat puff pastry recipe that uses yeast.  I know what you must be thinking, puff pastry does not require yeast.  Maybe this isn’t really a puff pastry recipe, let’s call it a danish pastry.  Regardless of what you would like to call it this pastry is absolutely amazing.  It is a little time consuming and there is a wee bit of manual labour that is involved but trust me when I say it is worth every second of work that is required.  I made these danishes into spirals or snails and they turned out quite wonderfully.  The pastry is so tender and flaky you will not be able to eat just one, please be prepared for this 🙂  I used a homemade blueberry jam as the filling but you can use what ever your heart desires you may even use a variety of jams if that is something you might be interested in!

Blueberry Danishes with Cream Cheese Glaze

2 cups butter, softened
2/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup white sugar
1 teaspoon salt
4 1/2 teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

To Prepare the Danish Pastry

In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F, or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F. Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.  Remove from oven and allow to cool on a wire rack.

Cream Cheese Glaze

2 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons butter, room temperature
1/2 teaspoon vanilla extract
1-2 teaspoons of milk

 To Prepare the Glaze

Combine cream cheese, powdered sugar, butter, milk and vanilla in medium bowl. Using electric mixer, beat until smooth and drizzling consistency, you may have to add more milk. Drizzle the glaze over the danishes. Serve warm or at room temperature.

Source Adaption Allrecipes & Epicurious 

Makes 3 Dozen Danishes

*Note:  This recipe makes a large quantity of pastry.  This pastry does freeze well if wrapped in plastic wrap and then placed in a ziplock bag for up to one month.

If you are seeking a challenge to expand your baking skills you really should try your hand at this wonderful recipe.  The results you will achieve are outstanding.  The compliments you receive on these danishes will make you feel utterly gifted 🙂

From our kitchen to yours,
Sydney Jones

8 Comments leave one →
  1. July 11, 2012 1:44 pm

    Danishes are a favourite of mine. I love the soft pastry, gooey fruit, and sugary glaze! These would make me a superstar with just about everyone I know…

  2. July 11, 2012 3:31 pm

    Yum! I love a good challenge, and these look well worth the effort!

  3. July 11, 2012 4:57 pm

    I enjoy Danish but never thought to make them. These sure do look good, though, Maybe it’s time I try.

  4. July 11, 2012 5:34 pm

    Beautiful! I have to agree, there is something so gratifying about spending a little extra work on a recipe.

  5. July 12, 2012 10:41 am

    A little hard work has a big payoff. These look really special.

  6. July 12, 2012 11:43 am

    Danish are my favorite pastry. 🙂 As I write this I’m waiting for my boyfriend to wake up so we can go eat breakfast…and now my tummy is rumbling even more!

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