Lemon Blueberry Danish
Topped with a lemon-flavored cream cheese mixture and fresh blueberries, Lemon Blueberry Danish is an easy to make breakfast sweet treat.
Servings: 12
Calories: 149kcal
Ingredients
- 2 sheets frozen puff pastry sheets, thawed according to package directions
- 6 ounces cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- 1-2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup blueberry jam
- 1 large egg
Instructions
- Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
- Lay the puff pastry sheets on a lightly floured surface, and cut each sheet into 6 equal-sized rectangles. You will have a total of 12 rectangles, about 4½x3 inches in size.
- Arrange the puff pastries evenly onto the lined baking sheets, leaving about 1 inch between each pastry.
- Use a fork to poke holes around the middle where you will be putting the filling Do not poke holes near the outside, creating a border. This allows the outside border to rise and puff up while the center stays low and holds the filling.
- In a small bowl, combine the cream cheese, sugar, lemon juice, and vanilla extract.
- Spread about 1 tablespoon of cream cheese mixture onto the center of each puff pastry.
- In a small bowl, mix together blueberry jam and the fresh blueberries.
- Top the cream cheese mixture with the blueberry mixture.
- In a small bowl, whisk egg. Brush onto outside edges of pastry.
- Bake for 15- 18 minutes, or until golden.
- Remove from oven. Set aside to cool slightly.
Nutrition
Calories: 149kcal