Lemon Blueberry Mascarpone Danish
A soft enriched Danish pastry filled with lemony mascarpone and blueberries, finished with a lemon glaze.
Ingredients
| 2 1/2 cups | 600 ml | all-purpose flour |
| 1/2 cup | 120 ml | whole milk, warm |
| 1/4 cup | 60 ml | granulated sugar |
| 1/4 cup | 60 ml | unsalted butter, softened |
| 1 1/2 tsp | 7.5 ml | active dry yeast |
| 2 | large eggs | |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 cup | 120 ml | mascarpone cheese |
| 1/2 cup | 120 ml | powdered sugar (filling) |
| 1 cup | 240 ml | blueberries (fresh or frozen) |
| 1 tsp | 5 ml | lemon zest |
| 1 tsp | 5 ml | lemon juice (filling) |
| 1/2 cup | 120 ml | powdered sugar (glaze) |
| 2 tbsp | 30 ml | lemon juice (glaze) |
| 1 tsp | 5 ml | milk (glaze) |
Instructions
Lemon Blueberry Mascarpone Danish
Ingredients Dough 2 1/2 cups all-purpose flour 1/2 cup whole milk, warm 1/4 cup granulated sugar 1/4 cup unsalted butter, softened 1 1/2 tsp active dry yeast 2 large eggs 1/2 tsp salt
Filling 1/2 cup mascarpone cheese 1/2 cup powdered sugar 1 cup blueberries (fresh or frozen) 1 tsp lemon zest 1 tsp lemon juice
Glaze 1/2 cup powdered sugar 2 tbsp lemon juice 1 tsp milk
Method
- Make dough; proof until doubled.
- Mix filling until smooth; fold in blueberries.
- Roll, fill, shape, and proof 20 minutes.
- Bake at 375°F for 18-22 minutes.
- Whisk glaze; drizzle when warm.
Tips Use cold mascarpone for structure. Toss blueberries with 1 tsp flour to reduce bleed. Glaze lightly to keep layers crisp.