Sweet Cheese & Blueberry Danish Recipe

Activate yeast and mix dough

Whisk warm water, warm milk and 1 teaspoon sugar in a small bowl. Sprinkle the instant yeast over the liquid and let sit 5 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining 1 tablespoon sugar and salt. Add the activated yeast, egg yolks and softened butter. Mix on low until ingredients come together, about 2–3 minutes, then increase speed to medium and knead 4–5 minutes until the dough is smooth but slightly tacky. If dough is too dry, add up to 1 tablespoon water; if too sticky, add up to 1 tablespoon flour.

First chill

Shape dough into a rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes to firm up before laminating.

Prepare butter block

While dough chills, prepare the butter block. Cut the cold butter sticks into chunks and place between two sheets of parchment. Use a rolling pin to pound and roll the butter into a 7x9 inch rectangle about 1/4 inch thick. Keep chilled in the fridge until the dough is ready. The butter should be pliable but cold.

Enclose butter and roll

On a lightly floured surface, roll the chilled dough into a 10x14 inch rectangle. Center the chilled butter block on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up (like a business letter) to encase the butter. Seal edges and chill 20 minutes.

Turns

Perform 3 single turns: roll the dough into a 10x16 inch rectangle, fold into thirds, rotate 90 degrees, and chill 20 minutes between each turn. Keep everything cold; if butter starts to ooze, chill until firm. After third turn chill 30 minutes.

Final roll and cut

Roll the laminated dough to a 12x16 inch rectangle about 1/4 inch thick. Trim edges and cut the dough into 8 rectangles (4x6 inches) or 9 squares. Place on a parchment-lined baking sheet, cover loosely with plastic, and chill 15 minutes to relax.

Make filling

In a medium bowl, beat the softened cream cheese and ricotta with a whisk or mixer until smooth. Add powdered sugar, vanilla extract and lemon zest and beat until creamy and well combined. Taste and adjust sweetness if desired. Transfer to a piping bag or small bowl for easy application.

Cook blueberries

In a small saucepan, combine blueberries, 2 tablespoons granulated sugar, cornstarch and lemon juice. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle simmer and thickens slightly, about 4–6 minutes. If using frozen berries, cook a minute longer. Remove from heat and let cool to warm (not hot). The mixture should be spoonable but not runny.

Preheat and egg wash

Preheat oven to 400°F (200°C) with a rack in the middle. Whisk the egg with 1 teaspoon water to make an egg wash and set aside.

Fill danishes

On each chilled dough rectangle, use the back of a spoon to lightly press a shallow 2-inch well in the center (or fold corners into a simple Danish shape). Pipe or spoon about 2 tablespoons of the sweet cheese filling into the well. Top the cheese with about 1 tablespoon of the blueberry topping. Brush exposed dough edges lightly with egg wash.

Bake

Bake in the preheated oven for 15–18 minutes, rotating the sheet halfway, until the pastry is puffed and golden brown and the filling is set. If blueberries bubble heavily, place a piece of foil loosely over the pastries after 12 minutes to prevent over-browning.

Glaze and cool

Remove danishes to a wire rack. Make the simple glaze by whisking powdered sugar with 1 teaspoon milk until smooth and thick but pourable; add more milk a drop at a time if needed. Drizzle glaze over warm danishes. Let cool 10–15 minutes before serving so filling firms slightly.