Sweet Cheese & Blueberry Danish Recipe

Make the dough

In a mixing bowl combine 2.25 cups flour, 1 tsp instant yeast, 3 tbsp granulated sugar and 0.5 tsp salt. In a small saucepan or microwave warm 0.5 cup milk until just lukewarm (about 105–115°F). Stir in 0.25 cup warm water. Add warm liquid, 3 tbsp softened butter and 1 large egg to the dry ingredients. Mix (by hand or with paddle) until a shaggy dough forms, then knead 4–6 minutes until smooth and slightly tacky. If too sticky, add up to 2 tbsp flour; if too dry, add up to 1 tbsp water. Shape into a disk, place in a lightly oiled bowl, cover, and refrigerate 30 minutes to chill (chilling makes laminating easier).

Prepare butter block

While dough chills, place 8 tbsp cold butter between two pieces of parchment. Sprinkle 2 tbsp flour over butter and pound/roll into an even 6x6-inch square about 1/2-inch thick. Keep chilled but pliable — it should be cold but not rock hard.

Laminate (simple 2-turn method)

On a lightly floured surface roll chilled dough to a 10x8-inch rectangle. Place butter block centered on dough, fold dough over butter like an envelope so butter is enclosed. Roll gently into a 12x8-inch rectangle. Fold into thirds (like a business letter). Rotate 90°, roll again to 12x8 inches and fold into thirds a second time. Wrap and chill 30 minutes between sets if butter softens. After two turns, chill dough at least 1 hour (or overnight) before shaping.

Shape Danish

Roll chilled laminated dough to about 12x12 inches and trim to square. Cut into 8 equal squares (approx 6x6 inches). For each square, fold the corners into the center leaving a small diamond-shaped center, or fold two opposite corners and press to form a pocket — see note: whichever fold you prefer, make a shallow well in center to hold filling. Place formed pastries on a parchment-lined baking sheet. Cover lightly and proof at warm spot until puffy, about 45–60 minutes (timing varies with room temperature).

Preheat oven

Preheat oven to 400°F (200°C) about 20 minutes before baking so oven is fully heated when pastries are ready.

Make the filling

In a bowl beat 8 oz softened cream cheese with 0.25 cup powdered sugar, 0.5 tsp vanilla extract, and 0.5 tsp lemon zest (if using) until smooth and creamy. Transfer filling to a piping bag or zip-top bag with corner snipped for easier portioning.

Portion filling into each Danish: pipe about 2 tablespoons of sweet cheese mixture into the center well of each shaped pastry, leaving room for the blueberry topping.

Prepare blueberries

If using frozen blueberries, thaw and drain excess liquid. In a small saucepan combine 1 cup blueberries, 1 tbsp granulated sugar, 1 tsp cornstarch and 1 tbsp water. Cook over medium heat, stirring, until mixture thickens and berries break down slightly, about 3–5 minutes. Remove from heat and let cool slightly.

Spoon about 1 tablespoon of the blueberry mixture on top of the cream cheese in each Danish (do not overload). If you prefer individual whole berries, reserve some berries and stir a teaspoon of sugar into them to macerate, then top those on the cream cheese and spoon a small amount of the cooked compote over them.

Egg wash and bake

Whisk together 1 egg and 1 tbsp milk for an egg wash. Gently brush pastry edges (avoid egg wash on filling) with the egg wash. Bake in preheated 400°F (200°C) oven for 15–18 minutes, rotating the pan halfway, until pastries are golden brown and dough is cooked through. Remove from oven and transfer to a wire rack to cool slightly (about 10 minutes).

Make glaze

While pastries cool, whisk 0.5 cup powdered sugar with 1 tsp milk and 0.25 tsp lemon juice (optional) until a smooth, slightly thick glaze forms. If glaze is too thick, add a few drops more milk; if too thin, add a little more powdered sugar.

Drizzle glaze over warm-but-not-hot Danishes using a spoon or piping bag. Allow glaze to set about 10 minutes before serving.