- Active Time 45m
- Total Time 1h 20m
For long, lolling summer mornings, make this luscious, cheese-filled Danish. It uses a tender cottage-cheese pastry that’s far easier—and more healthful—than any traditional butter-laden dough.
Make Ahead Tip: Prepare through Step 3. Wrap and refrigerate for up to 2 days. Cover and refrigerate the filling overnight.
- For Pastry:
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup low-fat cottage cheese
- 1/3 cup sugar
- 1/3 cup low-fat milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- For Filling:
- 4 ounces reduced-fat cream cheese
- 1/4 cup sugar
- 1 large egg, separated
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (see Note)
- 1 tablespoon water
- For Glaze:
- 1/2 cup confectioners’ sugar
- 2-3 teaspoons lemon juice
- Note: Use only fresh blueberries in this recipe.
To prepare pastry: Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl.
Puree the cottage cheese in a food processor. Add the sugar, milk, oil and vanilla and process until smooth. Add the flour mixture and pulse 4-5 times, just until the dough clumps together. Turn out onto a lightly floured surface and gently knead several times; do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate until chilled, at least 30 minutes.
To prepare filling & bake Danish: Blend the cream cheese and sugar with a food processor or an electric mixer until creamy. Blend in the egg yolk, lemon zest and vanilla.
Preheat the oven to 400 degrees F. Cut a piece of parchment paper or foil to fit a large baking sheet. If using foil, spray it with cooking spray. Set aside nearby.
On a lightly floured surface, roll the dough into a rectangle about 12 x 16 inches. Roll the dough back over the rolling pin and transfer it to the prepared paper (or foil). Spread the cream cheese mixture down the center of the dough, leaving a margin of 3 1/4 inches on the long sides and 1 inch at either end. Sprinkle blueberries evenly over the cream cheese mixture.
Using a sharp knife, make 3-inch-long cuts at 1-inch intervals along each side of the dough at 45° angles to the filling. Trim off the top corners and fold the top end of the dough over the filling. Crisscross the angled strips over the filling to create a braided effect, tucking in the dough at the bottom end. Carefully lift the paper (or foil) at each end and transfer to the baking sheet.
Blend the egg white and water with a fork in a small bowl. Brush lightly over the pastry. Bake the Danish until golden and firm, 20-25 minutes. Transfer to a wire rack and let cool slightly.
To prepare glaze & finish Danish: Combine the confectioners’ sugar and 2 teaspoons lemon juice in a small bowl. Stir until smooth. Add more lemon juice if the glaze is too thick. With a spoon, drizzle the glaze over the Danish. Slice and serve warm or at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
208 calories; 7g total fat; 2g total saturated fat; 24mg cholesterol; 255mg sodium; 32g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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