Topped with a blend of lemon-flavored cream cheese and fresh blueberries, Lemon Blueberry Danish is an easy breakfast treat.
INGREDIENTS
2 sheets of frozen puff pastry, thawed according to the instructions on the package.
6 ounces cream cheese, softened at room temperature.
2 tablespoons of granulated sugar
1-2 teaspoons of lemon juice
1 teaspoon vanilla extract
1 cup of fresh blueberries
1 cup of blueberry jam
1 large egg
INSTRUCTIONS
Preheat the oven to 400°F.
Place the puff pastry on a flat surface and cut each strip into 12 rectangles.
Arrange the puff pastry on a parchment lined baking tray.
Use a fork to make holes around the center where you will put the filling. Do not make holes near the outside, creating an edge. This allows the outer edge to lift and swell while the center remains 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 in the center of each puff pastry.
In a small bowl, mix the blueberry jam and fresh blueberries.
Cover the cream cheese mixture with the blueberry mixture.
In a small bowl, beat the egg. Brush the outer edges of the paste.
Bake for 15 to 18 minutes, or until golden brown.
Remove from oven. Set aside to cool slightly.