Fresh Blueberry Cheese Danish

Last week I found this recipe on   I made it as soon as I found the recipe and it was a big hit.  Made it again yesterday and there wasn’t a crumb left!
For the Danish:
3/4 cup of 1% cottage cheese
1/3 cup sugar
1/3 cup milk (original recipe called for 1% but I used skim with a bit of 1/2 and 1/2)
1/4 cup canola oil
2 cups all purpose flour
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
For the Filling:
4 ounces cream cheese (called for reduced fat)
1/4 cup sugar
1 egg, separated
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (we used fresh)
1 Tablespoon water
For the Glaze:
1/2 cup confectioner sugar
2 teaspoons lemon juice
 In a blender or food processor, cover and process cottage cheese until smooth. Add sugar, milk, oil and vanilla and process until it is smooth.
Combine the flour, baking powder and salt and add to cheese mixture.  Process just until the dough forms a ball (it’ll be sticky).  Turn onto a floured surface and knead 4 or 5 times.  Place in a bowl, cover and refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese and sugar until smooth.  Add egg yolk,, lemon peel and vanilla and mix well.  Turn dough onto a 17X13 inch piece of parchment.  Roll into a 16X12 inch rectangle.  Transfer with the paper to a baking sheet.
Spread cream cheese mixture lengthwise in a 3 1/2 wide strip down the center.  Sprinkle with the blueberries.
On each long side, cut 1 inch wide strips about 3 3/4 inch into the center.  Fold alternating strips at an angle across the berries.  Pinch ends to seal and tuck under.  Beat the egg white and water and brush over the dough.
(At this point, I covered with plastic wrap and refrigerated overnight).
Bake at 400 degress for 20-22 minutes.  Remove to a wire rack.  Combine glaze ingredients and drizzle over warm pastry.  Refrigerate leftovers (there were none!)
—  The William Henry Miller Inn Lynnette Scofield Bed and Breakfast Foodie

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