The danishes came out delicious, nice and flaky. These danishes can be made with raspberries, blackberries and strawberries too. You can also mix the fruits and make them even better.
The combination of the blueberries and cream cheese is just fabulous. These are great with a nice cup of coffee in the morning.
1 tbsp of cinnamon
5 tbsp sugar
1/4 of an 8 oz cream cheese, softened
all purpose flour
1 pkg of Pepperidge farm Puff Pastry (2 Sheets)
2 tbsp butter melted
1/4 cup of fresh blueberry compote (see below)
3/4 cup confectioners' sugar
3 tsp milk
Heat the oven to 400 Degrees F
Prepare a baking sheet with parchment paper.
Stir the cinnamon and 4 tablespoons granulated sugar in a small bowl. Set aside. Stir the cream cheese and remaining 1 tbsp of sugar in a small bowl.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with half the butter. Sprinkle with half the cinnamon-sugar mixture.
With the short side facing you, cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 in all.
Twist 1 pastry strip then coil into a spiral. Place the pastry onto the baking sheet. Brush the end of the spiral with the remaining butter and tuck tightly under the bottom of the pastry.
Repeat with the remaining pastry strips. Place 1 teaspoon cream cheese mixture and 1 teaspoon of blueberries in the center of each pastry.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes. Place the confectioners' sugar into a small bowl. Stir in the milk, 1 teaspoon at a time, until the mixture is desired consistency. Drizzle over the pastries.
Yields: 12 Danishes
1 cup of blueberries
1/4 cup of sugar
Mix all ingredients in a small pot. Cooking on medium heat, bring to a boil and cook for 3-5 minutes longer. Then take off heat.