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Family Sized Berry Danish
"Enjoy a delicious family-sized Berry Danish with all your loved ones! This Berry Danish takes just over an hour to prepare and will leave your mouth watering. Sometimes I get a batch of berries that look perfect but end up being so tart! IF you have an especially sour batch of berries, you can macerate them by adding a few tablespoons of sugar to your berries and letting them sit for a half-hour or so. It’ll add a bit of sweetness to your berries. Although having tart berries with this sweet pastry is never a bad thing, so it’s up to you and your preference!"
Preparation Time30 min
Chilling Time30 min
Cooking Time20 min
Cooking Vessel SizeLarge Baking Sheet
- 3/4 cup cottage cheese
- 1/3 cup granulated sugar
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- (8-ounce) cream cheese softened
- 2 large eggs, separated
- 1/2 cup sugar
- 2 teaspoon lemon zest
- 2 teaspoon vanilla extract
- 1 cup raspberries, fresh 1 cup blueberries, fresh
- 3 teaspoon lemon juice
- 1/2 cup powdered sugar
The first step for this delicious Berry Danish is to get your pastry ready. Start by putting your cottage cheese in a food processor or a blender and process until it’s nice and smooth.
In a separate smaller bowl, whisk together the flour, baking powder, and salt. Once thoroughly mixed, add the flour mixture slowly to the wet ingredients and mix with an electric mixer until a soft dough forms.
Turn the dough out of the bowl onto a floured surface and knead 5-6 times until a smooth ball is formed. Transfer the dough ball to a bowl with a lid or plastic over top and place it in the fridge to chill for 30 minutes.
While the pastry dough is chilling, you can start working on your filling! Around this time you will want to preheat your oven to 400 degrees so that it can be ready to go when your dough is finished chilling.
To make the filling, add cream cheese and sugar to a bowl and mix on medium speed until fluffy.
Add to your mixture the lemon zest, egg yolks, and vanilla extract. Mix again until smooth and creamy. Your filling is ready in just a couple of minutes!
Once the pastry dough is finished chilling, remove it from the fridge and place it on a piece of parchment paper that is cut to 13×17 inches. Roll the dough out to about 12×16 inches and transfer both the pastry and the parchment to a baking sheet.
Take your filling mixture and spread it longwise down the center of the pastry. The filling should be spread with about a 3 ½ inch width reach to ½ inch from each end of the pastry.
Sprinkle the raspberries and blueberries right over the filling. On the long edges, make 3 ½ inch long cuts that are about 1 inch apart, creating long strips on each side of the pastry.
Turn the pastry to a vertical position and at an upwards angle starting at the bottom of the pastry, start folding each strip inwards over the filling. Alternate from left to right so that the strips overlap until you reach the end of the pastry.
When you reach the end, press the end of the final strips together and fold them under the top of the pastry.
Add 1 tbsp water to 1 egg white in a small bowl and mix with a fork until well combined. Using a pastry brush, brush the egg white mixture over the pastry dough.
Bake the pastry for about 20 minutes or until the pastry is golden brown. Cool the pastry on a wire rack.
While the pastry is cooling, whisk together the powdered sugar and lemon juice to make a simple glaze. When the pastry is cool, drizzle the glaze over the danish. Slice and enjoy with your family!
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