Blueberry Danishes

Ingredients

• 4 cups All‑purpose flour (sifted)
• 12 ounces European style butter (cold) (cut into pieces for the dough)
• 2 tablespoons Unsalted butter (melted) (cooled before adding to dough)
• 2 teaspoons Active dry yeast (or instant yeast)
• 2 tablespoons Granulated sugar (for the dough)
• 1 teaspoon Kosher salt (divided – keep away from yeast initially)
• 1 cup Water (room temperature (use colder water if dough is made ahead))
• 1 pint Fresh blueberries (washed and drained)
• 1/3 cup Wild blueberry jam (adds extra flavor and sweetness)
• 1/4 cup Confectioners’ sugar (for the cheese filling)
• 8 ounces Cream cheese (room temperature)
• 1 large Egg yolk (room temperature)
• 1 teaspoon Lemon zest (zest of one lemon)
• 1 tablespoon Lemon juice (freshly squeezed)
• 1/2 teaspoon Vanilla paste (or vanilla extract)

Instructions

1. Mix dry ingredients

   In a large bowl whisk together the flour, kosher salt, granulated sugar, and yeast (keep yeast and salt on opposite sides of the bowl).

   Time: PT5M

2. Add liquids and form shaggy dough

   Create a well in the center, pour in the melted‑cooled butter and the cup of water. Stir until a shaggy dough forms, then turn the dough out and knead in the bowl for about 5 minutes until it comes together.

   Time: PT5M

3. First bulk rise

   Cover the bowl with plastic wrap and let the dough rise at room temperature (around 75°F) until doubled in size, about 1 hour.

   Time: PT1H

   Temperature: 75°F

4. Chill dough

   Turn the risen dough onto a lightly floured surface, shape it into a rough 9‑inch square, wrap loosely in plastic wrap and place in the freezer for 30 minutes until firm but not frozen solid.

   Time: PT30M

5. Prepare butter block

   While the dough chills, cut the 12 oz European butter into pieces, mash it together, and shape it into a flat square about ½‑inch thick on parchment. Keep it in the freezer for 5 minutes to firm.

   Time: PT5M

6. Enclose butter and first turn

   Remove dough and butter from the freezer. Place the butter square in the center of the dough, fold the four corners of the dough over the butter, sealing all edges. Roll gently to a ¼‑inch thickness, then fold the dough into thirds (bottom‑third up, top‑third down).

   Time: PT15M

7. Rest after first turn

   Wrap the folded dough and chill in the freezer for 30 minutes, then transfer to the refrigerator for another 30 minutes.

   Time: PT30M

8. Second turn

   Remove the dough, roll it out again to about ¼‑inch thickness, and perform another simple fold into thirds.

   Time: PT10M

9. Rest after second turn

   Wrap and chill the dough for 30 minutes (freezer 15 min, fridge 15 min).

   Time: PT30M

10. Third turn

    Roll out once more and fold into thirds for the final turn.

    Time: PT10M

11. Final chill before shaping

    Wrap the dough and let it rest for 10 minutes at room temperature to relax the gluten.

    Time: PT10M

12. Roll out and cut squares

    Roll the dough to a ¼‑inch thickness, about 10 × 16 inches. Trim the edges, then cut into 24 equal squares (6 × 4).

    Time: PT15M

13. Make cream‑cheese filling

    In a bowl combine the softened cream cheese, egg yolk, vanilla paste, lemon zest, lemon juice, and confectioners’ sugar. Whisk until smooth and fluffy.

    Time: PT15M

14. Make blueberry filling

    In a separate bowl stir together the fresh blueberries, blueberry jam, and a splash of lemon juice until evenly coated.

    Time: PT10M

15. Fill and shape pastries

    Transfer the cream‑cheese mixture to a pastry bag and pipe about 1 Tbsp onto the center of each square. Top with a spoonful of blueberry mixture. Prick the center of each pastry with a fork (1‑2 holes) to control puffing.

    Time: PT15M

16. Second proof (final rise)

    Cover the assembled pastries with a clean kitchen towel and let them proof at room temperature until noticeably puffed, about 45 minutes.

    Time: PT45M

    Temperature: 75°F

17. Preheat oven

    While the pastries are proofing, preheat the oven to 350°F.

    Time: PT10M

    Temperature: 350°F

18. Bake pastries

    Bake the danishes on the middle rack for 15 minutes, then rotate the sheets and bake another 5 minutes until golden and fully puffed.

    Time: PT20M

    Temperature: 350°F

19. Cool and serve

    Remove from oven, transfer to a cooling rack and let cool for 15 minutes before serving warm.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, cake flour
• Instead of European style butter (cold): unsalted butter, but it will be less pliable
• Instead of Unsalted butter (melted): margarine
• Instead of Active dry yeast: instant yeast
• Instead of Granulated sugar: coconut sugar
• Instead of Kosher salt: sea salt
• Instead of Fresh blueberries: frozen blueberries (thawed)
• Instead of Wild blueberry jam: any berry jam
• Instead of Confectioners’ sugar: powdered sugar
• Instead of Cream cheese: mascarpone (will be richer)
• Instead of Egg yolk: egg substitute (liquid)
• Instead of Lemon zest: lemon extract (1/4 tsp)
• Instead of Lemon juice: bottled lemon juice
• Instead of Vanilla paste: vanilla extract (1 tsp)

Equipment Needed

• Large mixing bowl
• Rolling pin
• Bench scraper
• Parchment paper
• Plastic pastry bag (or zip‑top bag)
• Kitchen scale (optional)
• Measuring cups & spoons
• Sharp knife or pizza cutter
• Baking sheets (2)
• Oven
• Cooling rack (optional)
• Fork (for pricking) (optional)

Critical Steps — Do Not Skip

• First bulk rise (over‑proofing can collapse the dough)
• Keeping butter block cold while laminating
• Chilling between each turn to prevent butter melt
• Enclosing butter completely without gaps
• Final proof – under‑proofing leads to dense pastries
• Baking – opening oven too early causes layers to collapse

Chef Tips from the Video

• Keep all dough and butter as cold as possible; a chilled rolling surface helps.
• Use parchment paper to move the butter block without warming your hands.
• When piping the cream‑cheese filling, leave a small border so the blueberry topping doesn’t spill over the edges.
• Rotate the pans halfway through baking for even color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat briefly before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag. Can be frozen for up to 1 month. Thaw at room temperature and re‑bake 5‑7 minutes.

Room temperature: Best eaten the same day; can sit at room temperature for up to 12 hours.

Make-Ahead Tips

• The dough can be prepared up to 2 days ahead and kept refrigerated; bring to room temperature before the final roll.
• Butter block can be made and frozen for up to a week.
• Cream‑cheese and blueberry fillings keep in the fridge for 24 h; give them a quick stir before using.