INGREDIENTS

INSTRUCTIONS

1999    
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° 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° 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°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°F. oven for 5 minutes, or
until  they are heated through.  Makes 16 Danish pastries.  Gourmet
July 1990  Posted to MM-Recipes Digest V4 #10 by recipes@escape.ca on
Mar 23,

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Nutrition (calculated from recipe ingredients)
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Calories: 3661
Calories From Fat: 927
Total Fat: 105.3g
Cholesterol: 1000.3mg
Sodium: 3767.4mg
Potassium: 1390.1mg
Carbohydrates: 585.7g
Fiber: 19.2g
Sugar: 202.6g
Protein: 87.9g