Cream Cheese 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
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 centre 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°F.
Honey-Stung Cream Cheese Filling
8 ounces softened cream cheese
2 tablespoons honey
Whisk together the cream cheese and honey until smooth and creamy.
The Pie and Pastry Bible
8 ounces ricotta
6 tablespoons sugar
1/8 teaspoon salt
1 tablespoon orange zest
1 large egg, lightly beaten
3 tablespoons butter, melted and cooled
Place all the ingredients in a bowl and stir just until blended. Store in the refrigerator for up to 3 days.
The Village Baker’s Wife
Cheese Envelope Filling
8 ounces cream cheese, whole milk ricotta or farmer cheese
1/4 cup sugar
1 1/2 tablespoons unbleached all-purpose flour
1 teaspoon vanilla extract
1 large egg yolk
Grated zest of 1 lemon
In a bowl with a spoon or with an electric mixer, beat the cheese, sugar, flour, egg yolk, vanilla and lemon zest together until smooth and well combined. Cover and refrigerate for at least 1 hour.
The Bread Bible
When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus