167 Gourmet/Bon Appetit Recipes

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This is 1 of 167 Gourmet/Bon Appetit recipes from April/June 1991 added

to the Epicurious archhive at The UK Recipe Archive this week - old but

very good! There are now 887 Epicurious recipes on-line at The UK Recipe

Archive from January 1990 to June 1991, all in both Mastercook and

Mealmaster formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Blueberry Cheese Danish Pastries

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : July 1990

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE DANISH PASTRY***

two 1/4-ounce packages -- (5 teaspoons) active

-- dry yeast

2/3 cup sugar

1 teaspoon salt

3 large egg yolks

2 teaspoons vanilla

2/3 cup milk

3 3/4 cups all-purpose flour

3 sticks cold unsalted butter -- cut into bits (1

-- 1/2 cups)

***FOR THE FILLING***

8 ounces cream cheese -- softened

1/4 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla

1/4 teaspoon salt

2 teaspoons freshly grated orange zest

1 teaspoon freshly grated lemon zest

2 tablespoons all-purpose flour

***FOR THE GLAZE***

1 1/4 cups confectioners' sugar

2 tablespoons fresh lemon juice -- up to 3

 

Make the Danish pastry:

 

In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes,

or until it is foamy, and stir in the sugar, the salt, the yolks, the

vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the

dough is combined well (it will be soft and slightly sticky), and chill

the dough, covered, for 1 hour. On a cool surface (preferably marble)

beat the butter with a rolling pin until it is smooth but still cold,

add the remaining 1/2 cup flour, and blend the mixture quickly until it

is smooth. Working quickly, form the butter mixture into a 6-inch

square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or

until it is firmer but still malleable. On a well-floured surface roll

the dough into a 12-inch square, lay the butter diagonally in the center

of the square, and fold the corners of the dough tightly over the butter

like an envelope, enclosing the butter completely. Brush off any excess

flour and pinch the edges of the dough together to seal them. With the

rolling pin flatten the doug h gently with uniform impressions and roll

it from the center away from you to within 1/2 inch of the end. Turn

the strip 180 & deg; and roll the dough again from the center away from

you to within 1/2 inch of the end. Continue to roll the dough in this

manner until it forms an 18-by 8-inch rectangle. (It is important not

to roll over the ends in this first rolling to help the later formation

of even layers of butter and dough.) Brush off any excess flour from the

dough, fold the top quarter of the rectangle down to the center of the

strip, and fold the bottom quarter of the rectangle up to the center,

leaving about 1/2 inch between the 2 ends. Fold the top half of the

dough over the bottom to close the dough like a book. Turn the dough

90 & deg; so a short side faces you, roll it again into an 18- by 8-inch

rectangle, and fold it in the same manner. This completes 2 " turns. "

Chill the dough, wrapped in plastic wrap, for 1 hour. Make 2 more turns

in the same manner, always beginning with a short side facing you and

chilling the dough, wrapped in plastic wrap, for 1 hour between each

turn. Chill the dough, wrapped in plastic wrap, for at least 4 hours or

overnight.

 

Make the filling:

 

In a bowl beat together the cream cheese, the sugar, the yolk, the

vanilla, the salt, the zests, and the flour until the mixture is smooth

and chill the filling, covered, for at least 1 hour and up to 24 hours.

 

Roll half the dough into a 16- by 8-inch rectangle, trim the edges

evenly, and cut the rectangle into eight 4-inch squares. Stretch 2

opposite corners of each square slightly to lengthen the dough and form

flaps that will enclose the filling. Roll out, cut, and stretch the

remaining dough in the same manner. Spoon 1 tablespoon of filling onto

the center of each square of dough, sprinkle about 1 1/2 tablespoons of

the blueberries over it, and brush the flaps with some of the egg wash.

Fold 1 of the flaps across the berries, fold the other flap across the

berries in the opposite direction, overlapping the first flap, and tuck

the second flap under the Danish. Brush the Danish pastries with the

egg wash, arrange them about 3 inches apart on lightly buttered baking

sheets, and let them stand for 1 hour. Bake the Danish pastries in the

middle of a preheated 350 & deg;F. oven for 30 to 35 minutes, or until

they are crisp and golden.

 

Make the glaze while the Danish pastries are baking:

 

In a bowl whisk together the confectioners' sugar, sifted, and enough of

the lemon juice to make a thick but pourable glaze.

 

Transfer the Danish pastries to a rack and drizzle some of the glaze

over each pastry. The Danish pastries may be cooled to room

temperature, wrapped in plastic wrap and foil, and frozen for 1 month.

Transfer the Danish pastries to a baking sheet and bake them in the

middle of a preheated 400 & deg;F. oven for 5 minutes, or until they are

heated through.

 

Makes 16 Danish pastries.

 

Gourmet July 1990

 

 

 

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--

Alan Hewitt