Blueberry Cream Cheese Danish with Puff Pastry
Time: 30 minutes
Serves: 9
These Danishes have bursts of bright fresh blueberry and sweet smooth cream cheese in every bite. Using store-bought frozen puff pastry takes out the fuss, so they’re ready in just 30 minutes!
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
9
Perfect for:
Afternoon Snacks
Bookclub Bites
Finger Foods
Packable Snacks
Sports Snacks
Ingredients
- Half of 1 package (8 ounces) cream cheese, softened
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- Zest of 1 lemon
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 tablespoon water
- 1 package (6 ounces) Driscoll’s Blueberries
- Powdered sugar (optional)
Directions
- PREHEAT oven to 400°F.
- LINE a baking sheet with parchment paper or silicone baking mat.
- PLACE half of 1 package (8 ounces) cream cheese into a medium bowl.
- ADD 1/4 cup granulated sugar.
- ADD zest of 1 lemon.
- STIR with fork until smooth.
- SET ASIDE cream cheese mixture.
- UNFOLD 1 thawed puff pastry sheet onto a lightly floured surface.
- ROLL OUT puff pastry to a 12-inch by 12-inch square.
- CUT into 9 even squares.
- SCORE borders into each square about 1/2 inch from edges, and DO NOT CUT all the way through.
- PRICK centers of each square several times with a fork to prevent middles from puffing up during baking.
- TRANSFER squares to prepared baking sheet and SET ASIDE.
- CRACK 1 egg into a small bowl and ADD 1 tablespoon water.
- BEAT with a fork until completely blended.
- BRUSH edges of pastry squares lightly with egg wash.
- SPRINKLE 2 tablespoons granulated sugar over edges of pastry squares.
- PLACE one rounded tablespoon cream cheese mixture onto center of each pastry square.
- DIVIDE 1 package (6 ounces) blueberries evenly between pastry squares.
- BAKE 20 minutes or until golden.
- DUST lightly with powdered sugar if desired.
- SERVE warm or store in refrigerator for up to 3 days before using.
