How To Make Blueberry Cream Cheese Danish With Claire Saffitz 2 teaspoons cornstarch. 1 pound (454g) fresh or frozen blueberries. 1 3 cup blueberry jam. 1 4 cup sugar (1.8 oz 50g) finely grated zest of 1 lemon1 dash of vanilla extract paste. 1 4 cup confectioner’s sugar. 6 ounces (170g) full fat cream cheese, preferably philadelphia, at room temperature. 1 large egg yolk (0.6 oz 16g). How to make blueberry cream cheese danish with claire saffitz | dessert persona treat for me as a kid was walking from my house to the st. louis bread compan.
How To Make Blueberry Cream Cheese Danish With Claire Saffitz Dessert person series: episode 5cream cheese danishes strawberry cream cheese danishesthis recipe can also be made into kouign amann kouignettes. you can. Instructions. preheat oven to 400 degrees. line a baking sheet with parchment paper or a silicone baking sheet. on a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. cut in half lengthwise, yielding 2 4 ½” strips. cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces. Step 6: mix the cream cheese filling: after your cream cheese is softened, mix it with sugar, almond extract, and vanilla until it’s creamy. step 7: spread the filling mixture on the pastry: spread equal amounts of the filling into the center rectangle of the pastry sheet. step 8: add the blueberries on top of the filling: place a spoonful of. Using the back of a greased, round tablespoon, press firmly into the center until there is a small well. spoon about 2 teaspoons of filling (either the jam or cream cheese) into the center. preheat the oven to 375°, and set a rack in the center. bake the danishes for 18 20 minutes, or until they are a deep golden color.
Comments are closed.