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blueberry danish 4x6

Blueberry and Cream Cheese Danish

BY Tina Bester

Tart blueberries, smooth cream cheese and flaky pastry – what's not to love?

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 4:30 hours |
  • Cook Time : 30 mins
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Viennoiserie Pastry (Croissant Pastry)
1½ C (375 ml) milk, warmed to 50 °C
65 g brown treacle sugar
1 ½ Tbsp (22.5 ml) active dry yeast
550-700 g flour
1 Tbsp (15 ml) salt
350 g cold butter

Blueberry Filling
240 g blueberries
2 Tbsp (30 ml) water
50 g castor sugar

Cream Cheese Filling
170 g cream cheese, softened
80 g castor sugar
1 egg
2 tsp (10 ml) orange rind
1 tsp (5 ml) vanilla paste
pinch of salt

1 egg
1 tsp (5ml) milk

icing sugar for dusting

Viennoiserie Pastry (Croissant Pastry)
Combine the warmed milk, sugar and yeast in the bowl of a stand mixer attached with a dough hook. Let the mixture stand for 5-10 minutes until the yeast starts to activate and becomes foamy. Add 550 g flour and the salt, and mix on low speed until the dough comes together and is soft. This should take about 7 minutes.

Transfer the dough to a work surface and knead by hand for a 1-2 minutes, using more flour to make it silky. Form the dough into a 4 cm thick rectangle, wrap in cling wrap and place in the fridge to chill for one hour.

Once the dough has chilled sufficiently, remove from the fridge.  Place the butter between two sheets of baking paper and pound it with a rolling pin to soften it. Once flattened, wrap in plastic wrap and chill in the fridge while rolling the dough.

Remove the dough from the plastic wrap and place onto a lightly floured surface. Using your hands, stretch the dough (especially the corners) into a 20 x 30 cm rectangle. Place the short end of the dough close to you. Place the slab of butter in the middle of the dough, then fold up the ends of the pastry, over the butter like a letter.

Turn the dough again so the short side is facing you, and roll the rolling pin over the dough to flatten it. Roll the dough into a 25 x 20 cm rectangle, rolling out to the ends but not actually over the ends. Again, fold the dough like a letter and stretch so the corners are square. This should form a 20 x 10 cm rectangle. Wrap in plastic wrap and chill for one hour.

Repeat these steps three more times, for a total of four folds, chilling the dough for one hour after each fold. After the fourth and final fold, wrap dough tightly with plastic wrap and use within 6 hours.

Blueberry Filling
Place the blueberries, water and sugar in a small saucepan over medium heat. Bring the berries to a simmer and cook for 5-10 minutes until the mixture starts to thicken. Remove from the heat and allow to cool.

Cream Cheese Filling
Mix the cream cheese with the sugar, egg, orange rind, vanilla and salt. Set aside.

Making the Danish

Preheat the oven to 200 °C.

Place the pastry onto a sheet of baking paper. Roll out into a large square, about 45-45 cm in size. Cut into 15 x 15 cm squares.

Spread the cream cheese mixture down the centre of each piece of dough (about 2 cm wide) and top with a teaspoon of blueberry sauce. Using a sharp knife, make slits into each side of the dough about 1.5 cm apart.

Once both sides of the dough are cut, fold the sides of the dough over the cream cheese and blueberry filling, alternating sides so that the dough criss-crosses over the filling. Once the dough is completely wrapped around the filling, pinch the ends together.

Mix the egg and milk together and brush the dough. Bake for 20-25 minutes until the dough is golden brown.

Serve warm with a little dusting of icing sugar.