Easy Cheese Danish Recipe (VIDEO)

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How to make blueberry cheese danish. Start by rolling your cold (but not frozen) puff pastry dough on a floured surface to an 11 by 11 inch square. Cut the dough into a 3 by 3 grid, making 9 equal squares. Using a sharp knife score a smaller square inside each piece, about ¼-inch from the edge. (make sure to not cut all the way through) Poke.

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Scoop 1 tablespoon of the cream cheese filling into the center of each pastry and spread the filling within the border using the back of a spoon. Place the fruits on top of the cream cheese. Prepare a simple egg wash by whisking together the egg with 2 teaspoons of milk or water.

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HOW TO MAKE BERRY DANISH: Preheat the oven to 400°F, line two large sheet trays with parchment paper, and set them aside. Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry, so you have 3 pieces. Cut these pieces in half, so you now have 6 rectangles.

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Berry Danish Braid Recipe For The Pastry. 1. Preheat the oven to 400° F. 2. Prepare a baking sheet with parchment paper. 3. In a large mixing bowl with a hand mixer, beat together the cream cheese, sugar, and vanilla extract until smooth. Set aside. 4. Unfold the puff pastry onto a lightly floured surface.

Easy Cheese Danish Recipe (VIDEO)

Instructions. Thaw the puff pastry on the counter for about 15-30 minutes. Preheat the oven to 400°F. Make the cream cheese filling by adding the softened cream cheese to a mixing bowl, add the sugar, and vanilla, and mix with a fork until well incorporated. Set aside.

Easy Cheese Danish Recipe (VIDEO)

Using a fork, mix the water and egg in a small bowl. Brush the edges of each puff pastry with the egg wash. Bake. Bake at 400°F for 16-20 minutes or until golden and puffed up. Remove from the oven and let the blueberry cream cheese danish pastries cool for about 10 minutes before adding the glaze overtop.

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Preheat Oven to 400˚F with a rack in the center of the oven. Line a large baking sheet with parchment paper or silpat liner. In a large mixing bowl, combine 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla extract and 1 tsp lemon zest. Beat together on medium/high speed until creamy and smooth.

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Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place puff pastry squares on baking sheet and cook in preheated oven until golden brown. Remove to wire rack to cool completely. Spread cream cheese mixture on top of each pastry. Spoon blueberry filling on top of cream cheese filling.

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Preheat oven to 400 degrees. In a mixing bowl, mix cream cheese and sugar until fluffy. Add lemon zest, egg yolks and vanilla. Mix until thoroughly combined. Turn dough out onto a 13×17 inch piece of parchment paper. Roll out to a 12×16 size. Leaving dough on parchment paper, transfer both to a flat baking sheet.

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In a bowl, combine the cream cheese and granulated white sugar. Mix until well combined. Set it aside. In another bowl, combine the blueberries, lemon juice, and brown sugar. Mix well and set aside. Heat the oven to 400F. Roll out the puff pastry and cut each sheet into four pieces, transferring them to a lined sheet pan.

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Egg Wash and Garnish. In a small bowl, mix the egg white and what is left of the yolk with 1 tablespoon of water. Use a pastry brush to paint the egg wash on the outside of each Danish. Sprinkle 1 teaspoon of granulated sugar over the egg-washed Danishes. Bake at 400 for 15 minutes until puffed and the edges are golden brown.

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Transfer the squares onto a parchment-lined (or lightly greased) baking sheet. Mix together the cream cheese with the sugar and vanilla extract until thoroughly combined. Place about 2 tablespoons of the cream cheese mixture onto the center of one of the pastry squares. Press about 6 to 9 blueberries into the cream cheese.

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Cut each rectangle into 8 squares for a total of 16. Add fillings. Spoon the cream cheese mixture evenly on the squares and top with a spoonful of blueberry filling. Fold one corner over the center, then fold the opposite corner on top. Bake and glaze.

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Spread 1/2 of the cream cheese filling down the center of the strip. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with 2nd half of dough and remaining cream.

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Instructions. Preheat oven to 375°F. Line a large cookie sheet with parchment paper or a silicone baking mat. Unroll crescent rolls onto parchment paper and press seams together to seal. Use a knife to cut 2-inch slits 1-inch apart up and down both sides of the dough. Spread pie filling down the center of the dough.

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Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Lay one sheet frozen puff pastry on a lightly floured work surface to thaw for 10 minutes. Meanwhile, prepare the cream cheese filling: Using an electric mixer, beat together the cream cheese, yogurt, egg yolk, granulated sugar, vanilla, and.