RECIPE & VIDEO: Blueberry Cheese Danish Hack
Prepared refrigerated dough is a bit of a modern miracle for busy cooks. Now I love a good, homemade dough like anyone else, but sometimes you just don't have the time or the energy. Refrigerated biscuit dough, croissant dough, and puff pastry is a great thing to have on hand for last minute desserts or brunch baked treats. These "danishes" is a treat I whipped up for guests one morning, using up some farmstand blueberries. You can use any fruit, really. My brunch guests thought I slaved in the kitchen since sun up. I went with it. These babies certainly tasted like it. Why ruin the magic with the truth?
Short Cut Blueberry Danishes
2 cups of blueberries
1/4 cup of sugar
1 tablespoon cornstarch
1 tablespoon of lemon juice
1 teaspoon of lemon zest
a dash of salt
Jar of blueberry or any berry jam
4 ounces of cream cheese, softened
3/4 teaspoon of vanilla extract
1/4 cup of regular sugar
1 tablespoon of flour
1 package of butter Grands biscuits refrigerated dough
Preheat oven to 350˚.
Line a baking sheet with parchment paper, set aside. In a bowl, toss together the blueberries, lemon juice, lemon zest, the salt, the sugar and finally the cornstarch. Mix well and set aside. Whisk the cream cheese until smooth and add the vanilla extract, the sugar, the egg, the flour and whisk until smooth. Pop out the biscuit dough and lay them on the parchment on the baking sheet. Flatten them out with your hands. Sprinkle flour and roll them out until they are roughly around 5 to 7 inches in diameter. Spoon a very thin layer of blueberry or any berry jam on the dough. Next spoon the cream cheese mixture then top off with the blueberries. Crimp the sides up and around the filling almost, as if they look like rustic hand pies.
Bake for about 25 to 30 minutes, until puffy and golden brown and blueberries are a little syrupy and soft. Take out, cool down and sprinkle with powdered sugar and serve.