Blueberry Danish Pastry (Print Version)
# Ingredients:
01 -
1 box of puff pastry (17.3 oz, 2 sheets), defrosted
02 -
6 ounces of softened cream cheese
03 -
3 tablespoons of sugar, split
04 -
1 teaspoon of vanilla
05 -
1 cup of fresh blueberries
06 -
1/2 teaspoon of juice from a lemon
07 -
1 egg
08 -
1 tablespoon of water
→ Frosting
09 -
1/2 cup of powdered sugar
10 -
2 tablespoons of heavy cream
# Instructions:
01 -
Set your oven to 400°F and let it preheat.
02 -
Lay your thawed pastry on a clean surface. Cut down the folds to get three strips, then halve each strip to make 12 smaller pieces.
03 -
Put the pastry squares on a baking tray lined with parchment. Leave space between each one. Use a knife to create a thin border around each square and poke the middle with a fork a few times to stop it from puffing unevenly.
04 -
Use a hand mixer to beat together the cream cheese, 2 tablespoons of sugar, and vanilla until the mixture is creamy.
05 -
Combine the blueberries with lemon juice and the remaining 1 tablespoon of sugar in a small bowl.
06 -
Spread the cream cheese mix on the pastry centers, staying inside the border you scored. Sprinkle the blueberries on top.
07 -
Bake for 18-20 minutes in the hot oven, until the pastries puff up and turn a golden color.
08 -
Stir together powdered sugar and cream until smooth. If it's too thick, add a touch more cream; if it's too runny, toss in more sugar.
09 -
Once pastries have cooled for about 10 minutes on a wire rack, drizzle them with the frosting and enjoy.
# Notes:
01 -
Softened cream cheese makes the filling turn out perfectly smooth.
02 -
Scoring the edges of the pastry keeps the border nice and defined.