Easy Blueberry Cheese Danish

Store bought puff pastry makes these easy danish so quick to make! The blueberries and the cheese go well together with a hint of lemon.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Chill Time 15

Total Time 50

Servings

Calories 502kcal

Author Meghan

Place the cream cheese and sugar in the bowl of an electric mixer and cream together on low until smooth. With mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Do not whip.
8 ounces cream cheese, ⅓ cup sugar, 2 egg yolks, 2 tablespoons ricotta cheese, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 1 tablespoon grated lemon zest

In a small bowl, beat together egg with water, set aside.
1 egg, 1 tablespoon water

Line a sheet pan with parchment paper.
Unfold 1 sheet puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheets into quarters with a sharp knife.
2 sheets frozen puff pastry, thawed
Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Add several blueberries on top of the filling. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
¼ cup fresh blueberries
Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.
Refrigerate the filled Danish for 15 minutes. Meanwhile, preheat the oven to 400°F.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Source: Adapted from FoodNetwork.com courtesy of Ina Garten

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