Lemon Blueberry Cream Cheese Danish

If you're searching for a treat that combines the tartness of fresh lemons, the sweetness of ripe blueberries, and the rich creaminess of cheese, look no further than the Zesty Lemon Blueberry Cream Cheese Danish. This pastry is not just a feast for the taste buds but also a visual delight, making it an ideal choice for brunches, afternoon tea, or an indulgent breakfast. Homemade pastries like this Danish embody the heart of baking culture, where the process of creating something from scratch can be as rewarding as the final product itself.

Indulge in the deliciousness of Zesty Lemon Blueberry Cream Cheese Danishes, a perfect blend of tart lemons, sweet blueberries, and rich cream cheese. These homemade pastries are a visual and taste delight, ideal for brunch or breakfast. With flaky layers and a creamy filling, they embody the joy of baking. Explore the simple process of making this treat, and don't hesitate to try variations for a unique twist. A delightful experience for bakers of all levels!

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Ingredients

For the Danish Dough:

2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 packet (2 ¼ teaspoons) active dry yeast

½ cup whole milk, warmed to 110°F (43°C)

1 large egg

½ cup unsalted butter, cold and cubed

For the Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon lemon juice

For the Blueberry Topping:

1 cup fresh blueberries

¼ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

For the Egg Wash:

1 egg

1 tablespoon milk

Instructions

Prepare the Dough:

- In a large bowl, whisk together flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warmed milk, and let it sit for about 5 minutes until it foams.

- Add the yeast mixture and egg into the flour mixture, mixing until it comes together. Incorporate the cold cubed butter by cutting it into the dough with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Don’t overwork the dough.

- Shape the dough into a ball, cover it with plastic wrap, and refrigerate for at least 2 hours (or overnight for best results).

Make the Cream Cheese Filling:

- In a medium bowl, blend the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth. Set aside.

Prepare the Blueberry Topping:

- In a small saucepan over medium heat, combine blueberries, granulated sugar, cornstarch, and lemon juice. Cook, stirring gently, until the mixture starts to thicken and bubble (about 5-7 minutes). Remove from heat and let cool.

Shape the Danishes:

- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

- On a floured surface, roll out the chilled dough into a large rectangle about 1/4-inch thick. Cut into squares (about 4x4 inches).

- Spoon a heaping tablespoon of cream cheese filling in the center of each square, followed by a tablespoon of blueberry topping. Fold the corners of the square over the filling to create a pocket (optional: pinch the seams to seal).

Apply Egg Wash:

- In a small bowl, whisk together the egg and milk. Brush the tops of the danishes with the egg wash for a golden finish.

Bake:

- Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky. Keep an eye on them to avoid over-baking.

Cool and Serve:

- Remove from the oven and let cool on a wire rack for a few minutes before serving. These danishes are best enjoyed fresh and can be dusted with extra powdered sugar if desired.

Prep Time, Total Time, Servings: 30 minutes | 2 hours 30 minutes | 12 servings