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Blueberry Cheese Danish

This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make and very quickly gone. This recipe was taken from a cookbook and became my favorite. Flaky pastry and a scrumptious and creamy fruit filling make this dessert a true centerpiece on the table. Enjoy this treat with a cup of coffee and your family or best friends!!!

Posted on October 23, 2009

Makes 8 servings

IngredientsBlueberry Cheese Danish

3/4 cup cottage cheese

1/3 cup sugar

1/3 cup milk

1/4 cup canola oil

1 tsp vanilla

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt


4 ounces reduced fat cream cheese

1/4 sugar

1 egg

1 tsp lemon peel, grated

1 tsp vanilla

1 cup fresh or frozen blueberries

1 tbsp water


1/2 cup confectioners’ sugar

2 tsp lemon juice


1. Process the cottage cheese in a blender or food processor until smooth. Add sugar, milk, oil and vanilla. Mix until smooth.

2. Combine the flour, baking powder, and salt; add to the cheese mixture. Mix until a dough forms. Put the dough on a flour surface and knead 4-5 times. Cover and refrigerate for 30 min.

3. To make filling: Beat cream cheese and sugar until smooth. Add egg yolk, lemon peel and vanilla; mix well.

4. Roll the dough into a 16 inch by 12 inch rectangle on a piece of parchment paper. Transfer it with the parchment paper to a baking sheet.

5. Spread cream cheese filling lengthwise in a 3-1/2 inch wide strip down center of dough; sprinkle with blueberries.

6. On each long side, cut 1 inch wide strips about 3-3/4 inch into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under.

7. Bake at 400 F for 20-22 min or until golden brown.

Combine the glaze ingredients. Drizzle over the warm pastry. 

Note: You can roll the dough like a roulade. If you use frozen blueberries, do not thaw before adding to batter. Very delicious with raspberries or strawberries.




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