Tuesday, August 24, 2010

An Homage to Blueberries

Recipe from Charlotte Culinary Expert Heidi Billotto
As seen on Charlotte Today – WCNC-TV August 24, 2010

click here to watch video

For the filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg yolk
1 tsp. vanilla or anise extract
1/4 tsp. salt
2 tsp. orange zest
1 tsp. lemon zest
2 cups fresh blueberries or blueberry jam
For the pastry:
2 packages crescent roll dough
For the egg wash:
1 whole egg
2 Tbsp. milk
For the glaze:
1 1/4 cups confectioners' sugar
2 to 3 Tbsp. fresh lemon juice

To make the filling: In a bowl beat together cream cheese, sugar, egg yolk, vanilla, salt, and zests until the mixture is smooth.
To make the Danish: Roll both packages of crescent roll dough out to form eight rectangles of dough. Pinch the perforated seams to seal well. Repeat on the other side of the dough. Spoon 2-3 tablespoons of filling down the center of each rectangle of dough, top with blueberries. Cut the sides of the dough into a strips that look like a fringe on either side of the filling as shown in the video. Fold the “fringe” pieces up and over the filling so that the Danish appears to be breaded. Brush the finished pastries with the egg wash, arrange them about 3 inches apart on parchment paper lined baking sheets. Bake the Danish in the middle of a preheated 375 degree oven for 11-14 minutes, or until they are crisp and golden.
Make the glaze while the Danish are baking:
In a bowl whisk together the confectioners' sugar, and enough of the lemon juice to make a thick but pourable glaze. Glaze then right out of the oven and enjoy!

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