Lemon Blueberry Cream Cheese Danish

• 1 sheet pre-made puff pastry (thawed)

• 8 oz cream cheese (softened)

• 1/4 cup granulated sugar

• 1 tsp vanilla extract

• 1/2 cup fresh blueberries

• 1 large lemon (zested and juiced)

• 1 egg (beaten with 1 tbsp water for egg wash)

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1. Prepare the Oven and Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold your thawed puff pastry onto a lightly floured surface. Cut the sheet into 6 or 8 equal rectangles.

2. Make the Lemon Cream Filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and 1 tablespoon of lemon zest. Add 1 teaspoon of lemon juice for extra brightness. Whisk until smooth and creamy.

3. Assemble:

o Place the pastry rectangles on the baking sheet.

o Using a paring knife, lightly score a smaller rectangle about 1/2 inch from the edge of each piece (do not cut all the way through). This creates a "border" that will rise around the filling.

o Prick the center of the inner rectangle a few times with a fork.

o Spoon about 1–2 tablespoons of the cream cheese mixture into the center of each pastry.

o Top the cream cheese with 5–7 fresh blueberries, pressing them in slightly.

4. Bake: Brush the exposed pastry borders with the egg wash. Bake for 15–20 minutes, or until the pastry is puffed and deeply golden brown.

5. Finish: Let the danishes cool on the pan for at least 10 minutes.

Tips

If you want an extra citrus kick, whisk together 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle it over the warm pastries.

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