Blueberry Cheesecake Danish

Ingredients

• 4 cup flour (plus more for dusting)
• 0.5 cup sugar (for dough)
• 2.25 tsp yeast (active dry or instant)
• 1.25 cup milk (for dough)
• 1 egg (large)
• 1 egg yolk (large)
• 3 tbsp softened butter (for dough)
• 3 tbsp softened butter (divided, for layering/folding)
• 1 cup blueberries (fresh or frozen)
• 0.5 cup sugar (for compote)
• 0.5 tbsp cornstarch
• 0.25 tsp lavender (optional, culinary grade)
• 1 tsp lemon extract (or lemon juice)
• 1 block cream cheese (8 oz, softened)
• 0.5 cup powdered sugar (for filling)
• 0.25 cup milk (for filling)
• 1.5 tsp vanilla extract (for filling)
• 1 egg wash (1 egg beaten for brushing)
• powdered sugar (for glaze, to taste)
• milk (for glaze, as needed)
• vanilla extract (for glaze, a splash)

Steps

1. 1

   In a large mixing bowl, combine the flour, 1/2 cup sugar, and a pinch of salt. Make a well in the center.

2. 2

   Add the yeast mixture (yeast dissolved in the 1 1/4 cup milk), egg, egg yolk, and 3 tablespoons of softened butter to the well.

3. 3

   Mix until the dough comes together, then knead on a floured surface until smooth and elastic.

4. 4

   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

5. 5

   While the dough rises, prepare the blueberry compote: In a medium saucepan, combine blueberries, 2/4 cup sugar, lemon extract (or juice), lavender (if using), and cornstarch.

6. 6

   Heat the compote mixture over medium heat, stirring gently. Bring to a simmer and cook for 10-15 minutes until the blueberries burst and the sauce thickens. Remove from heat and let cool completely.

7. 7

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

8. 8

   Roll the risen dough out on a floured surface into a large rectangle. Spread 1 tablespoon of the extra softened butter evenly over the surface.

9. 9

   Fold the dough into thirds like a letter. Rotate 90 degrees, roll out again, and repeat the buttering and folding process two more times (using the remaining 2 tablespoons of extra butter) to create layers.

10. 10

    Roll the layered dough into a final rectangle and use a pizza cutter to cut it into long strips.

11. 11

    Take each strip and twist it, then coil it into a pinwheel circle shape. Place on the prepared baking sheet.

12. 12

    Use your fingers to gently indent the center of each pinwheel, creating a well for the filling.

13. 13

    Prepare the cheesecake filling by mixing softened cream cheese, 2/4 cup powdered sugar, 1/4 cup milk, and 1 1/2 tsp vanilla until smooth.

14. 14

    Spoon or pipe the cheesecake filling into the center well of each pinwheel, then top with a spoonful of the cooled blueberry compote.

15. 15

    Brush the edges of the dough with egg wash. Bake for 25-30 minutes or until the danishes are golden brown.

16. 16

    Whisk together powdered sugar, a splash of milk, and vanilla to create a glaze. Drizzle over the danishes once they have cooled slightly.

Notes

The recipe uses a simplified lamination technique by spreading butter and folding the brioche dough. Ensure the blueberry compote is completely cool before adding to the danish to prevent the dough from becoming soggy.

Nutrition per serving

• breakfast
• brunch
• dessert
• baking
• pastry
• blueberry
• cheesecake
• danish