Lemon Blueberry Cream Cheese Danish
A delightful pastry filled with a tangy lemon cream cheese filling and sweet blueberries, perfect for breakfast or a special treat.
Ingredients
- * 1 package 14.1 ounces refrigerated puff pastry, thawed
- * 8 ounces cream cheese softened
- * 1/4 cup granulated sugar
- * 2 tablespoons lemon juice
- * 1 teaspoon lemon zest
- * 1 large egg beaten
- * 1 cup fresh blueberries
- * 1 tablespoon all-purpose flour
- * 1/4 teaspoon vanilla extract
- * Coarse sugar for sprinkling (optional)
- * 1 tablespoon milk
- * Pinch of salt
- * 1 tablespoon powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry slightly to about 1/8 inch thickness.
- In a medium bowl, beat together the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Gently fold in the flour and salt.
- Spread the cream cheese mixture evenly over the puff pastry, leaving a 1/2-inch border.
- Sprinkle the blueberries evenly over the cream cheese mixture.
- Starting from one long edge, tightly roll the pastry into a log. Cut the log into 6 equal slices.
- Arrange the slices cut-side up on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar (optional).
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
You can substitute frozen blueberries (thawed and drained) for fresh blueberries. For a richer flavor, use full-fat cream cheese. If you don't have coarse sugar, granulated sugar works just as well. You can also add a sprinkle of almond slivers for added texture.