BLUEBERRY CREAM CHEESE DANISH

INGREDIENTS

1 sheet puff pastry
8 oz cream cheese – room temperature
¼ cup granulated sugar
2 egg yolks – room temperature
1 tsp vanilla extract
¼ tsp almond extract
1 tsp lemon juice – fresh
1 ½ tsp lemon zest
¼ tsp kosher sea salt
¾ cup blueberries – fresh or frozen
1 egg – lightly beaten with the milk
1 tbsp milk
⅓ cup almonds – chopped, we like Lightly Salted Blue Diamond Almonds

FOR THE GLAZE

1 tbsp butter – melted
⅓ cup powdered sugar
⅛ tsp almond extract
¼ tsp vanilla extract
1 tbsp milk – OR cream

INSTRUCTIONS

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
Let the puff pastry thaw, then cut into 6 rectangles.
Using a knife, score a ½-inch border around the edge of each piece. Prick inside the border with a fork, several times.
In medium size mixing bowl, combine the cream cheese, sugar, vanilla extract, almond extract, lemon juice, lemon zest and salt. Using a hand mixer beat just until smooth and creamy. Spoon 3 heaping tablespoons into the middle of each piece of dough (inside the border) and spread into an even layer. Press blueberries into the cream cheese mixture.
Brush the edges (or border) of the puff pastry with the egg wash. Transfer to the prepared baking sheet, place in the oven and bake for 20-22 minutes, or until golden brown. Remove from the oven and top with chopped almonds, pressing gently into the cream cheese.
In a small mixing bowl combine all of the ingredients for the glaze and whisk vigorously to combine. Drizzle with a spoon or pastry bag over the tops of each danish in a zig-zag pattern.

Notes

https://a398fc20c5a586170d7ca01f74940446.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html-Skip the glaze and simply dust with powdered sugar!

NUTRITION