• 1/2 Package (8 ounces) cream cheese, softened
  • 1/4 Cup plus 2 tablespoons granulated sugar, divided
  • Zest of 1 lemon
  • 1 Tbsp. water
  • 1 Package (6 ounces) Driscoll’s Blueberries
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • Confectioners’ sugar
  1. PREHEAT oven to 400°F.
  2. LINE a baking sheet with parchment paper or a silicone baking mat.
  3. PLACE 4 ounces cream cheese into a medium bowl.
  4. ADD 1/4 cup granulated sugar and zest of 1 lemon.
  5. STIR cream cheese mixture with a fork until smooth.
  6. SET ASIDE cream cheese mixture.
  7. UNFOLD 1 sheet puff pastry onto a lightly floured surface.
  8. ROLL OUT puff pastry into a 12-inch by 12-inch square.
  9. CUT into 9 even squares.
  10. SCORE borders into each pastry square about 1/2 inch from edges, and DO NOT CUT all the way through.
  11. PRICK centers of each pastry square several times with a fork to prevent middles from puffing up during baking.
  12. CRACK 1 egg into a small bowl and ADD 1 tablespoon water.
  13. BEAT with a fork until completely blended.
  14. BRUSH edges of each pastry square lightly with egg wash.
  15. SPRINKLE granulated sugar over edges of each pastry square.
  16. PLACE one rounded tablespoon of cream cheese mixture onto center of each pastry square.
  17. TOP Danishes with a small handful of blueberries.
  18. BAKE about 20 minutes or until golden.
  19. DUST lightly with confectioners’ sugar if desired.
  20. SERVE warm or store in refrigerator for up to 3 days before using.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g