Blueberry cheesecake danishes

#fallfood #lemon8challenge #dessert #baking #Recipe

Ingredients

4 cups flour

1/2 sugar

21/4 tsp yeast

1 1/4 cup milk

1 egg

1 egg yolk

3 tosp softened butter

(3 extra top of softened butter to spread in between the dough while layering)

Blueberry compote

1 cup blueberries

2/4 cup sugar

1/2 tosp cornstarch

1/4 tsp lavender (optional)

1 tsp lemon extract

Cheesecake filling

1 block cream cheese softened

2/4 cup powdered sugar

1/4 cup milk

11/2 tsp vanilla

* In a small bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.

* In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and softened butter.

* Mix until the dough comes together.

Knead the dough on a floured surface until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 1-2 hours).

* In a medium saucepan, combine blueberries, sugar, lemon juice, lavender (optional), and cornstarch Heat the mixture over medium heat, stirring gently to combine the ingredients. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the blueberries burst and release their juices.

Once thickened remove off heat and allow to cool.

* Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

* After allowing the brioche dough to rise and doubling in size, roll it out on a floured surface into a rectangle. Spread softened butter evenly over the entire surface of the rolled-out dough. Fold the dough into thirds, similar to a letter, creating layers with the butter in between. Rotate the dough 90 degrees and roll it out again into a rectangle. Repeat the process of spreading softened butter, folding, and rolling a couple more times to create more layers.

* After rolling out the brioche dough into a rectangle and layering it, use a pizza cutter to cut the dough into strips. Take each strip and twist it into a pinwheel circle shape.

* Place the twisted pinwheels on the prepared baking sheet, leaving some space between each. Use your fingers to gently indent the middle of each pinwheel, creating a well for the cheesecake filling.

* In a bowl, mix cream cheese, sugar, and vanilla extract until smooth. Spoon or pipe the cheesecake filling into the center well of each twisted pinwheel. Add blueberry compote over the cheesecake filling. Brush with egg and place into preheated oven for

25-30 minutes or until golden brown

* Make glaze by mixing powdered sugar, milk, and vanilla extract. Drizzle the glaze over the cooled pinwheels.