Blueberry Cheese Danish
Directions
- 1Defrost the Rhodes dough on a half baking sheet, using about 12 balls, and let them rise for about 4 to 5 hours until they double in size.
- 2Prepare the creamy cheese mixture by combining whipped cream cheese, sour cream, sugar, vanilla extract, and one large egg, and mix until smooth.
- 3Once the dough has risen, use the back of a tablespoon to make deep wells in each dough ball.
- 4Fill the wells in the dough with the cheese mixture, overfilling them if possible.
- 5Make the blueberry jam by combining frozen blueberries, sugar, lemon juice, and a little cornstarch in a saucepan.
- 6Bring the blueberry mixture to a boil, then let it simmer for 20 minutes until you have an incredible blueberry jam-like topping.
- 7Smother the cheese mixture on the dough with the blueberry jam.
- 8Prepare the crumb topping by crumbling together butter, flour, and sugar.
- 9Generously top the blueberry and cheese mixture with the crumb topping.
- 10Bake at 350 degrees Fahrenheit for 28 minutes.
Ingredients
- 12 pieces Rhodes Dough
- 12 oz Whipped cream cheese
- 0.5 cup Sugar
- 2 tbsp Sour cream
- 2 tbsp Flour
- 1 splash Vanilla extract
- 1 piece Large egg
- 1 bag Frozen blueberries
- 1 cup Sugar
- 1 tbsp Corn starch
- 1 lemon Lemon juice
- 0.5 cup Butter
- 0.66 cup Flour
- 0.66 cup Sugar
Equipment
Half baking sheetGlass bowlSpatulaMeasuring spoonSaucepanStainless steel bowlGloves
Tips
- Let the Rhodes dough rise for about 4-5 hours until it doubles in size.
- Overfill the dough with the cheese mixture to get as much as possible on top.
- Generously top everything with the crumble topping.
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