Easy Blueberry, Cheese, and Almond Danish

Blueberry, Cream Cheese, and Almond Danish served on a blue plate with flowers.

Easy Blueberry, Cheese, and Almond Danish

Making your own pastry is easy with packaged puff pastry; simply add the flavors of your choice and bake...delicious AND easy!

Course Pastry and Pie

Cuisine American

Keyword almonds, blueberry, breakfast, cream cheese, danish, pastry

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 593kcal

Author Barb

Ingredients

2 sheets frozen puff pastry defrosted

For the Filling

8 ounces cream cheese room temperature
⅓ cup sugar
2 large egg yolks room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
½ teaspoon lemon juice
1 tablespoon grated lemon zest (2 lemons)
¼ teaspoon kosher salt
½ cup blueberries
¼ cup almonds sliced
1 large egg beaten with 1 tablespoon water

For the Drizzle:

1 cup powdered sugar
1 tablespoon butter softened
½ teaspoon almond extract
1 tablespoon milk or half and half Add more if necessary for desired consistency

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Unfold 1 sheet of 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 sheet into quarters with a sharp knife. See notes on how to cut each square and fold it; place pastries on the parchment paper.
Repeat with the second sheet of pastry dough.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, lemon juice, lemon zest and salt and mix until just combined. Don't whip!
Place a heaping tablespoon of cheese filling into the middle of each of the 8 squares. Top with a Tbsp of berries and a tsp of almonds.
Brush the top of the pastries with egg wash.and refrigerate the pan of filled pastries for 15 minutes.
Put the pastries in the pre-heated oven and bake for about 20 minutes, rotating the pan once during baking, until puffed and brown.

For the Drizzle

Whisk together the half and half, powdered sugar and almond extract Drizzle over the warm, baked pastries. Allow to cool slightly and serve warm

Notes

See the photograph for how I put the filling in the dough. Simply fold over one section and seal to the other side then fold the other section over and repeat. That will create the outside edge of the pastry and the filling goes in the middle.

Want to make it easier? Just overlap two edges of the pastry over the filling; sealing the dough with the egg wash. Tastes just as good!

Nutrition