• Farmer Amy

Braided Blueberry Danish

Updated: Jun 24


Impress your family or guests with this yummy Danish that is sweet and easy to make even though it looks much more complicated. The blueberries and cream cheese give it a balanced flavor that isn't too rich which makes it perfect for brunch! I served this with some eggs cooked over easy, hash browns, and a tasty Screwdriver to drink.

You can see that recipe here.

Ingredients:

1 package unbaked croissant rolls

1 pint of blueberries

4 ounces cream cheese

1/4 cup sugar

1 tablespoon cornstarch


Directions:

Preheat oven to 350.

Roll out unbaked croissant rolls and using fingers pat the seams closed. Gently roll the dough left and right to make it slightly thinner and wider. This works best on a silicone bake mat so you don't have to move the dough when done, but you could also use parchment paper.

Then using cooking sheers, cut strips approximately 3/4 inch wide and 4 inches long into each side. Repeat this step all the way down each side of the dough, and then place on cooking sheet.

Mine ended up with about 18 strips.

Next, warm the cream cheese and add sugar 1 tablespoon at a time to desired sweetness. I prefer mine only slightly sweet so I only use about 1 tablespoon.

Using a spatula, spread the cream cheese evenly in the center section of the dough all the way to the edges of where the strips begin.


In a separate bowl, add about 2 cups of freshly washed and dried blueberries.

Sprinkle with 1 tablespoon cornstarch and sugar and mix until thoroughly coated.

Then add on top of the cream cheese in the middle of the Danish. You can add any remaining sugar and cornstarch to over the top of the blueberries in the Danish.


Then begin braiding the Danish by alternating folding over each side one then the other all the way down the Danish.

Make sure to tuck both ends to reduce leakage from filling.

Bake on 350 for 10-12 minutes or until the top is golden brown.

Let cool.

Lastly, make a simple glaze icing for the top using confectioner's sugar (approximately 1 cup) and adding 2 tablespoons of milk and mixing until smooth.

Drizzle the icing across the top.

Cut in thin slices all the way across the Danish to keep berries from falling out and serve.



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