Blueberry Cream Cheese Danish

Blueberry Cream Cheese Danish is a delightful pastry treat that combines the tanginess of cream cheese, the sweetness of blueberries, and the buttery goodness of a flaky dough. Perfect for breakfast, brunch, or as a sweet snack, this recipe offers a homemade twist to a classic bakery favorite.

Ingredients:
For the dough:

  • 2 and 1/4 teaspoons active dry yeast
  • 1/4 cup warm water (110°F)
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 egg
  • 3 and 1/2 cups all-purpose flour

For the filling:

  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Directions:

  1. Dissolve the yeast in warm water in a large bowl and let it sit until frothy.
  2. Mix in milk, melted butter, sugar, salt, egg, and 2 cups of flour until a sticky dough forms.
  3. Gradually add remaining flour until a soft dough forms, then knead until smooth and elastic.
  4. Let the dough rise in a greased bowl for 1 hour until doubled in size.
  5. Beat together cream cheese, sugar, and vanilla until smooth for the filling.
  6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  7. Roll out the dough into a rectangle, spread the cream cheese mixture, and scatter blueberries.
  8. Roll up the dough tightly, cut into pieces, and place on the baking sheet.
  9. Bake for 25-30 minutes until golden brown.

Tips:

  • Ensure the yeast is activated and frothy before proceeding with the dough.
  • Let the dough rise in a warm place free from drafts for best results.
  • Use fresh or frozen blueberries for the filling, adjusting sugar if necessary.
  • Drizzle the glaze over the warm pastries for a finishing touch.
  • Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
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Conclusion:
Blueberry Cream Cheese Danish offers a homemade indulgence that’s sure to impress. With its flaky pastry, creamy filling, and burst of blueberry flavor, it’s a delightful treat for any occasion. Whether enjoyed fresh out of the oven or saved for later, this recipe promises a taste of bakery-quality goodness right in your own kitchen.

1. Can I use instant yeast instead of active dry yeast for the dough?

Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you’ll need to make a few adjustments. Instant yeast can be added directly to the dry ingredients without proofing in warm water. You can use the same amount of instant yeast as specified for active dry yeast in the recipe. Simply mix it in with the flour and other dry ingredients before adding the wet ingredients.

2. Can I use a different type of fruit instead of blueberries for the filling?

Absolutely! While blueberries provide a delicious burst of flavor, you can certainly experiment with other fruits for the filling. Raspberries, strawberries, blackberries, or even diced apples can be delightful alternatives. Ensure that the fruit is fresh or properly thawed if using frozen, and adjust the sugar content accordingly based on the tartness or sweetness of the fruit you choose.

3. Can I make the dough ahead of time and refrigerate it overnight?

Yes, you can prepare the dough ahead of time and refrigerate it overnight for convenience. After kneading the dough and allowing it to rise for the first time, you can punch it down, cover it tightly with plastic wrap, and place it in the refrigerator overnight. The cold temperature will slow down the rising process, allowing you to shape and bake the Danish the next day. Before shaping and baking, allow the dough to come to room temperature for about 30 minutes to an hour for easier handling.

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4. Can I freeze the baked Blueberry Cream Cheese Danishes for later consumption?

Absolutely! These danishes freeze exceptionally well, making them a convenient make-ahead option. Once baked and cooled, wrap the individual danishes tightly in plastic wrap or aluminum foil to prevent freezer burn. Place them in an airtight container or freezer bag, ensuring they are well-sealed. Frozen danishes can be stored for up to 2-3 months. When ready to enjoy, simply thaw them overnight in the refrigerator or reheat them in a preheated oven at 350°F for about 10-15 minutes until warmed through.

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