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.
Ingredients
- 8 ounces cream cheese (1 package, regular or light)
- 1/3 cup sugar
- 2 egg yolks (at room temperature)
- 2 tablespoons ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (or less to taste, approx. zest from 2 lemons)
- 1/4 cup fresh blueberries
- 2 sheets frozen puff pastry, thawed (1 box )
For Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
Make the Filling:
- 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.
Prepare Egg Wash:
- In a small bowl, beat together egg with water, set aside.
Assemble the Danish:
- 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.
- 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.
- 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.
Notes
Source: Adapted from FoodNetwork.com courtesy of Ina Garten
You're Gonna Bake It After All
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