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home > recipes > dessert > blueberry cheese danish pastries
from UK Blueberry Cheese Danish Pastries This is 1 of 167 Gourmet/Bon Appetit recipes from April/June 1991 added to the Epicurious archhive at The UK Recipe Archive this week - old but very good! There are now 887 Epicurious recipes on-line at The UK Recipe Archive from January 1990 to June 1991, all in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Blueberry Cheese Danish Pastries Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : July 1990 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE DANISH PASTRY*** two 1/4-ounce packages -- (5 teaspoons) active -- dry yeast 2/3 cup sugar 1 teaspoon salt 3 large egg yolks 2 teaspoons vanilla 2/3 cup milk 3 3/4 cups all-purpose flour 3 sticks cold unsalted butter -- cut into bits (1 -- 1/2 cups) ***FOR THE FILLING*** 8 ounces cream cheese -- softened 1/4 cup granulated sugar 1 large egg yolk 1 teaspoon vanilla 1/4 teaspoon salt 2 teaspoons freshly grated orange zest 1 teaspoon freshly grated lemon zest 2 tablespoons all-purpose flour ***FOR THE GLAZE*** 1 1/4 cups confectioners' sugar 2 tablespoons fresh lemon juice -- up to 3 Make the Danish pastry: In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes, or until it is foamy, and stir in the sugar, the salt, the yolks, the vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the dough is combined well (it will be soft and slightly sticky), and chill the dough, covered, for 1 hour. On a cool surface (preferably marble) beat the butter with a rolling pin until it is smooth but still cold, add the remaining 1/2 cup flour, and blend the mixture quickly until it is smooth. Working quickly, form the butter mixture into a 6-inch square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or until it is firmer but still malleable. On a well-floured surface roll the dough into a 12-inch square, lay the butter diagonally in the center of the square, and fold the corners of the dough tightly over the butter like an envelope, enclosing the butter completely. Brush off any excess flour and pinch the edges of the dough together to seal them. With the rolling pin flatten the doug h gently with uniform impressions and roll it from the center away from you to within 1/2 inch of the end. Turn the strip 180° and roll the dough again from the center away from you to within 1/2 inch of the end. Continue to roll the dough in this manner until it forms an 18-by 8-inch rectangle. (It is important not to roll over the ends in this first rolling to help the later formation of even layers of butter and dough.) Brush off any excess flour from the dough, fold the top quarter of the rectangle down to the center of the strip, and fold the bottom quarter of the rectangle up to the center, leaving about 1/2 inch between the 2 ends. Fold the top half of the dough over the bottom to close the dough like a book. Turn the dough 90° so a short side faces you, roll it again into an 18- by 8-inch rectangle, and fold it in the same manner. This completes 2 "turns." Chill the dough, wrapped in plastic wrap, for 1 hour. Make 2 more turns in the same manner, always beginning with a short side facing you and chilling the dough, wrapped in plastic wrap, for 1 hour between each turn. Chill the dough, wrapped in plastic wrap, for at least 4 hours or overnight. Make the filling: In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours. Roll half the dough into a 16- by 8-inch rectangle, trim the edges evenly, and cut the rectangle into eight 4-inch squares. Stretch 2 opposite corners of each square slightly to lengthen the dough and form flaps that will enclose the filling. Roll out, cut, and stretch the remaining dough in the same manner. Spoon 1 tablespoon of filling onto the center of each square of dough, sprinkle about 1 1/2 tablespoons of the blueberries over it, and brush the flaps with some of the egg wash. Fold 1 of the flaps across the berries, fold the other flap across the berries in the opposite direction, overlapping the first flap, and tuck the second flap under the Danish. Brush the Danish pastries with the egg wash, arrange them about 3 inches apart on lightly buttered baking sheets, and let them stand for 1 hour. Bake the Danish pastries in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are crisp and golden. Make the glaze while the Danish pastries are baking: In a bowl whisk together the confectioners' sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze. Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastries may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F. oven for 5 minutes, or until they are heated through. Makes 16 Danish pastries. Gourmet July 1990 -- Alan Hewitt

Blueberry Cheese Danish Pastries


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keyword: blueberry
keyword: cheese
keyword: danish
keyword: pastries
ethnicity: scandinavian
recipes for dessert
recipes by alan
Email Address:
(posted March 28, 1999)

from UK

Blueberry Cheese Danish Pastries



This is 1 of 167
Gourmet/Bon Appetit recipes from April/June 1991 added
to the Epicurious archhive at The UK Recipe Archive this week - old but
very good! There are now 887 Epicurious recipes on-
line at The UK Recipe
Archive from January 1990 to June 1991, all in both Mastercook and
Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Blueberry Cheese Danish Pastries

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : July 1990

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR THE
DANISH PASTRY***
two 1/4-ounce packages -- (5 teaspoons) active
--
dry yeast
2/3 cup
sugar
1 teaspoon
salt
3 large
egg yolks
2 teaspoons
vanilla
2/3 cup
milk
3 3/4 cups
all-purpose
flour
3 sticks cold
unsalted
butter -- cut into bits (1
-- 1/2 cups)
***FOR THE FILLING***
8 ounces
cream cheese -- softened
1/4 cup
granulated
sugar
1 large
egg yolk
1 teaspoon
vanilla
1/4 teaspoon
salt
2 teaspoons freshly grated
orange zest
1 teaspoon freshly grated
lemon zest
2 tablespoons
all-purpose
flour
***FOR THE
GLAZE***
1 1/4 cups confectioners'
sugar
2 tablespoons fresh
lemon juice -- up to 3

Make the
Danish
pastry:

In a large bowl
proof the
yeast with 1/4 cup warm water for 5 minutes,
or until it is foamy, and stir in the
sugar, the salt, the yolks, the
vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the
dough is combined well (it will be soft and slightly sticky), and chill
the
dough, covered, for 1 hour. On a cool surface (preferably marble)
beat the butter with a rolling pin until it is smooth but still cold,
add the remaining 1/2 cup
flour, and blend the mixture quickly until it
is
smooth. Working quickly, form the butter mixture into a 6-inch
square and chill it, wrapped in
plastic wrap, for 15 to 30 minutes, or
until it is firmer but still malleable. On a well-floured surface roll
the
dough into a 12-inch square, lay the butter diagonally in the center
of the square, and fold the corners of the
dough tightly over the butter
like an envelope, enclosing the
butter completely. Brush off any excess
flour and pinch the edges of the dough together to seal them. With the
rolling pin flatten the doug h gently with uniform impressions and roll
it from the center away from you to within 1/2 inch of the end. Turn
the strip 180° and roll the
dough again from the center away from
you to within 1/2 inch of the end. Continue to roll the
dough in this
manner until it forms an 18-by 8-inch rectangle. (It is important not
to roll over the ends in this first rolling to help the later formation
of even layers of
butter and dough.) Brush off any excess flour from the
dough, fold the top quarter of the rectangle down to the center of the
strip, and fold the bottom quarter of the rectangle up to the center,
leaving about 1/2 inch between the 2 ends. Fold the top half of the
dough over the bottom to close the dough like a book. Turn the dough
90° so a
short side faces you, roll it again into an 18- by 8-inch
rectangle, and fold it in the same manner. This completes 2 "turns."
Chill the
dough, wrapped in plastic wrap, for 1 hour. Make 2 more turns
in the same manner, always beginning with a
short side facing you and
chilling the
dough, wrapped in plastic wrap, for 1 hour between each
turn. Chill the
dough, wrapped in plastic wrap, for at least 4 hours or
overnight.

Make the filling:

In a bowl
beat together the
cream cheese, the sugar, the yolk, the
vanilla, the salt, the zests, and the flour until the mixture is smooth
and chill the filling, covered, for at least 1 hour and up to 24 hours.

Roll half the
dough into a 16- by 8-inch rectangle, trim the edges
evenly, and cut the rectangle into eight 4-inch squares. Stretch 2
opposite corners of each square slightly to lengthen the
dough and form
flaps that will enclose the filling.
Roll out, cut, and stretch the
remaining
dough in the same manner. Spoon 1 tablespoon of filling onto
the center of each square of
dough, sprinkle about 1 1/2 tablespoons of
the blueberries over it, and
brush the flaps with some of the
egg wash.
Fold 1 of the flaps across the berries, fold the other flap across the
berries in the opposite direction, overlapping the first flap, and tuck
the second flap under the Danish.
Brush the Danish pastries with the
egg wash, arrange them about 3 inches apart on lightly buttered baking
sheets, and let them stand for 1 hour. Bake the Danish pastries in the
middle of a preheated 350°F. oven for 30 to 35 minutes, or until
they are
crisp and golden.

Make the
glaze while the Danish pastries are baking:

In a bowl
whisk together the confectioners' sugar, sifted, and enough of
the
lemon juice to make a thick but pourable glaze.

Transfer the Danish pastries to a rack and
drizzle some of the glaze
over each
pastry. The Danish pastries may be cooled to room
temperature, wrapped in plastic wrap and foil, and frozen for 1 month.
Transfer the Danish pastries to a
baking sheet and bake them in the
middle of a preheated 400°F. oven for 5 minutes, or until they are
heated through.

Makes 16 Danish pastries.

Gourmet July 1990
--
Alan Hewitt



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