Blueberry Lemon Danish

Blueberry Lemon Filling

• 6 ounces frozen blueberries
• 1/4 cup brown sugar
• 1/2 lemon, zested and juiced
• 1 Tablespoon cornstarch
• 1 teaspoon water

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 2 Tablespoons butter, softened
• 1/2 cup powder sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt

• 1 package Puff Pastry Sheets

Blueberry Lemon Filling

1. Add the frozen blueberries, brown sugar, lemon juice, and lemon zest to a pot. Put it over medium heat and stir frequently until the blueberries are completely thawed.
2. Combine the cornstarch and water and mix until the cornstarch is completely dissolved. Add to the pot with the blueberries.
3. Bring the mixture to a boil, then set it aside to cool off.

Cream Cheese Filling

1. Combine all of the ingredients for the cream cheese filling. Mix it until it is smooth. Put the filling into a pastry bag or a ziploc bag with a corner cut off.

Building the Danish

1. Let the Puff Pastry sheets come up to room temperature or slightly colder. Lay out a sheet and cut it into 6 rectangles.
2. On each rectangle, use a knife to cut a rectangle about 1/2" from the edge. BUT don't cut all the way through the sheet. You will leave lines in it, but DON"T cut it all the way through.
3. Transfer each rectangle to a baking sheet lined with parchment paper.
4. Pipe the cream cheese filling around the inside edge of the smaller rectangle that you cut halfway through the puff pastry. Then fill that in with the blueberry lemon filling.
5. Brush the edge of the puff pastry with an egg yolk wash. Combine an egg yolk with a little bit of water, mix it together, then brush it on the puff pastry.
6. Bake at 400 degrees F for 10 minutes, or until the puff pastry is a golden brown.
7. Garnish with some powdered sugar and lemon zest, and enjoy!