Blueberry Danish (Episode 59)

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture while cottage cheese is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative while margarine is often less expensive.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are nutritious and can be used fresh, while frozen blueberries are more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

Put the blueberries, sugar, water and lemon zest in a medium saucepan. While stirring occasionally, bring the mixture to a boil over medium heat. Then immediately add the cornstarch solution and stir until the mixture thickens -- 15-30 seconds. Transfer the mixture to a bowl, and let cool to room temperature.

Put the softened cream cheese in a medium bowl. Add the confectioners' sugar and beat vigorously with a spoon until the mixture is perfectly smooth.

Unfold one pastry sheet and cut it into four quarters. Put a generous tablespoon of the cream cheese mixture in the center of each quarter, and then spread the cheese out in a rough diagonal line. Top the cheese with a tablespoon of the berry mixture. Then fold opposite corners of the pastry over each other, and press gently to seal. Transfer the pastries to a parchment-lined baking sheet. Cut, fill, and form the remaining sheet of puff pastry. Put the pastries in the refrigerator while you preheat the oven to 400°F.

Brush the top of the pastries with the beaten egg. Bake until puffed and golden -- 15-20 minutes. Transfer the baking sheet to a wire rack, and let the pastries cool for at least 30 minutes. If desired, dust the cooled pastries with confectioners' sugar just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens