Blueberry Cheese Danish
It's always a good idea to have a stash of blueberries in your freezer for just such an occasion! I might have just enough left for waffles next week! I sent half of this danish with my Step-Son and his wife on there trip to North Carolina. I hope they have some left for her parents when they get there! LOL
1 package active dry yeast
� cup warm water
1� cups warm milk
� cup sugar, divided
1 teaspoon salt
4� cups flour, divided
� cup shortening, melted
For the filling:
2 - 8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg yolk (at room temperature)
1 teaspoon pure vanilla extract
fresh blueberries (about a pint, more or less per your taste)
1 tablespoon butter, melted
In a large bowl, dissolve yeast in warm water. Stir until dissolved. Add warm milk, � cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be very wet. Let rise in a warm place for about 1 hour.
After the first rising, stir in the remaining � cup of sugar and melted shortening. Add remaining 1� cups of flour. Dough will still be wet. Let rise until double, about an hour.
While the dough is rising, cream the sugar and cream cheese. Add the egg yolk and vanilla. Blend until smooth. Set aside.
After the second rise, the dough will be very wet. Dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with 1/2 of the filling and 1/2 the blueberries. Fold the sides in, to form a log. Place them on a well greased cookie sheet and let rise until doubled. Preheat oven to 350 degrees. Brush the danish with butter and bake for 35-40 minutes in a preheated oven, or until they're crisp and golden. Remove from the oven and cool completely.
2 - 8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg yolk (at room temperature)
1 teaspoon pure vanilla extract
fresh blueberries (about a pint, more or less per your taste)
1 tablespoon butter, melted
In a large bowl, dissolve yeast in warm water. Stir until dissolved. Add warm milk, � cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be very wet. Let rise in a warm place for about 1 hour.
After the first rising, stir in the remaining � cup of sugar and melted shortening. Add remaining 1� cups of flour. Dough will still be wet. Let rise until double, about an hour.
While the dough is rising, cream the sugar and cream cheese. Add the egg yolk and vanilla. Blend until smooth. Set aside.
After the second rise, the dough will be very wet. Dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with 1/2 of the filling and 1/2 the blueberries. Fold the sides in, to form a log. Place them on a well greased cookie sheet and let rise until doubled. Preheat oven to 350 degrees. Brush the danish with butter and bake for 35-40 minutes in a preheated oven, or until they're crisp and golden. Remove from the oven and cool completely.
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