Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8
INGREDIENTS
BRIOCHE DOUGH
- 3/4 cup lukewarm water 180 ml
- 2 1/4 tsp granulated yeast 12 g, 1 packet
- 2 1/4 tsp coarse sea salt or kosher salt 12 g
- 4 eggs lightly beaten
- 1/4 cup honey 60 ml
- 6 oz unsalted butter melted, 180 g
- 3 3/4 cups all purpose flour 450 g
FILLING
- 8 oz cream cheese 230 g
- 1 large egg yolk
- 3 tbsp sugar 45 g
- 1 cup blueberries 240 ml
- 1 cup sliced strawberries 240 ml
- 1 large egg – lightly beaten
INSTRUCTIONS
BRIOCHE DOUGH
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Mix the yeast, salt, water in the bowl of your mixer, mix well
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Add in eggs, honey and melted butter, and continue to mix until well blended
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Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
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The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that’s ok.
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Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
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Chill dough for at least 2 hours, before using. Over night is better.
FILLING
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Rinse and slice strawberries, rinse blueberries
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In a bowl add cream cheese, sugar and egg yolk, mix until well blended.
ASSEMBLY
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Using floured hands divide dough into 8 small balls, 2- 3 ounces (56-84 g) in size depending upon how big you want the pastries to be.
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Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.
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Using a rolling in roll out the dough int a 1/8 (3-4 mm) inch thick rectangle, add flour as needed to keep the dough from sticking to the rolling pin or surface.*
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Place cheese filling in the center third of rolled out dough, dividing equally between the 8 pastries
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top the dough with the blueberries, or strawberries.
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Leaving about 1/2 (13 mm) an inch next to the filling on both sides, begin to cut the rest of the dough into strands to make a criss cross lattice. (all the strands must remain connected)
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Bring both ends of the dough up and over the filling so it covers the filling by about an inch
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Begin from one side crossing over the pastry, and continue with the other side repeating this process until all the dough strands have been used.
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Repeat this process with all of the danish*
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Brush completely pastries with egg
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Bake at 350 F (177 C) in a preheated oven for 20- 25 minutes or until golden brown in color.
RECIPE NOTES
*you can skip the lattice process and just make pockets out of the danish leavng the ends slightly open as in the picture of my danish.