Whole Wheat Blueberry Danish-ish


Yummy pastries filled with sour cream and blueberries, a real treat hot out of the oven.

1-1/8 cup Whole Milk, Warm
1/4 cup Sugar
2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1-1/4 stick Unsalted Butter, melted
4 cups Whole Wheat Flour
1/4 teaspoon Salt
3 tsps extra butter for later

2 cups fresh blueberries
½ cup brown sugar
Juice of ½ lemon
2 tbs melted butter

Super easy tangy cheesy creamy filling stuff
½ cup sour cream
2 egg yolks
Dash salt
1 tsp white flour
Directions For the Dough: Mix the first three ingredients together. Let it bloom (let it sit for a few minutes to get the yeast going). Beat the eggs and butter together, don’t have the melted butter so hot it cooks the eggs… Then incorporate into yeast mixture. Now add the flour and salt gradually. Mix all together and kneed a few minutes place dough into a greased bowl and cover. Either cover and let stand until doubled, or cover and put into the fridge until the next day. Next mix your berries, sugar, lemon juice in a separate bowl Then make your cream filling by mixing up the sour cream, salt, flour, and egg yolks in yet another bowl and set aside. Kneed and roll out the dough into a ¾ inch thick rectangular shape. Spread with a few table spoons butter. Fold the dough over on itself and roll it out again. Now cut it into approx. 16 squares of equal size. Pre-heat the oven to 400. Shape the dough and place on floured baking sheets. I personally like the little turnover shapes. To make turnovers, take a square of dough and place one heaping tablespoon of berries into the center as well as one large tsp. of sour cream mix. Then fold the dough over to create a triangle and pinch the seams shut. Place the rolls on the baking sheet and let stand for at least 30 min in a warm kitchen. Bake at 400 for 12 minutes. Alow to cool and drizzle with a glaze or dust with powdered sugar.


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