Blueberry Thyme Danish
This is a great recipe to use with many different types of fruit, depending on what is in season. This recipe uses blueberries, but I have made this before using 2 cups of freshly sliced cherries, and plan to make it again this fall using apples! The recipe is adapted from a Kroger recipe that you can find, here.
INGREDIENTS
Danish
1 sheet of frozen puff pastry, thawed
1/3 cup of sugar
1 tablespoon cornstarch
1 teaspoon of vanilla extract
½ teaspoon of cinnamon
Lemon juice from ¼ lemon
½ teaspoon fresh thyme, chopped
1 large egg, lightly beaten
1 tablespoon of water
Turbinado sugar to top with
Icing
1 cup of confectioner’s sugar
1 teaspoon vanilla extract
2 tablespoons of water
STEPS
Allow the puff pastry to thaw according to the box instructions, then preheat the oven to 400° F. On a lightly floured surface, roll out the puff pastry until it is about 15 inches long and 11 inches wide.
Transfer puff pastry to a baking sheet, lined with parchment paper. Using a paring knife, cut the puff pastry edges into strips that area about 3 inches long and 1 inch wide. Set aside.
In a large bowl, combine blueberries with lemon juice, sugar, cornstarch, vanilla extract, cinnamon and fresh thyme, until the blueberries are evenly coated. Gently add the blueberries to the middle of the puff pastry, leaving about 1 inch of puff pastry uncovered on each end.
In a small bowl, make an egg wash by whisking together the egg and water. Brush the egg wash along each individual puff pastry strips.
Begin to fold the strips over the blueberries, and press onto the other side of the puff pastry, alternating each side to resemble a braid.
Brush remaining egg wash over the top of the braided dough, and sprinkle generously with turbinado sugar. Bake for 25 minutes, until the top of the Danish is golden brown.
While the Danish bakes, whisk together the confectioner’s sugar with vanilla extract and water to create the icing. Once the blueberry Danish is done baking and has completely cooled, use the whisk to generously drizzle the icing on top of the Danish, and enjoy!
