Blueberry Cheese Danish

Blueberry season is upon us. So, is Independence Day. So, I did a twofer-used up blueberries, made a patriotic looking breakfast. These pastries are as delicious as they are beautiful. They are very easy to make but look complicated. No one needs to know.

This Danish can be made without the fruit. You can also forego the pie filling and use just fresh fruit at the end. If you choose to do this, use more berries. You can use other types of fruit-peaches, raspberries, strawberries-if you want.

If you really  want to make them look more luxurious, you can sprinkle them with powdered sugar OR drizzle a little glaze over the top.

Servings:  11 Danishes
Time: Active time: 10 minutes; Thaw: 20 minutes Cook: 13-15minutes; Danishes in about an hour
Hardware:  Measuring spoons and cups, a clean flat surface, a rolling pin, a mixer and mixing bowl, a silicone spatula, a zester, a can opener, a 4.5 inch round cookie cutter (I used a Tupperware lid), a drinking glass, parchment paper or silicone baking mat, and a baking sheet

 

Ingredients:

• 2 frozen puff pastry sheets-thawed (one box)
  
• 1-8-ounce package of cream cheese
• 1/3 cup granulated sugar
• 2 tablespoons sour cream
• 1 lime
• 2 teaspoons of vanilla
• 1¼  cups of blueberry pie filling
• 5 ounces fresh blueberries (rinsed0
• Flour 

 

 
 
 
 

1.  Read through the recipe before beginning. Allow the puff pastry to thaw for about 20 minutes. Set out the cream cheese, too. Zest and juice the lime. Set aside about 1 teaspoon of the lime zest for garnish. Open the blueberry pie filling. Cover the baking sheet in parchment paper (or the silicone mat) and set aside. Preheat the oven to 400° F.
2. Place the cream cheese, sugar, sour cream, lime juice and lime zest into the mixing bowl. Blend until the texture is completely creamy. Set aside.
3. Unfold one puff pastry sheet onto a lightly floured work surface. Roll the sheet until it is about 1x1 inch larger on each side. With the 4.5-inch cookie cutter, cut out four circles. Using the drinking class score a smaller circle in the middle of each larger circle by pressing down but NOT through. You just want the smaller circle to be an outline. Do this with the second puff pastry sheet as well. Roll out the scrap dough to make 3 more Danishes. Place them on the baking sheet, not touching.
4. You may need to cook in batches. Place the waiting Danishes in the fridge until you are ready to use them. Make sure they aren't touching.
   
5. Place 2 tablespoons of the cream cheese mixture in the center of each Danish. Use the spatula to spread the filling to the edge of the inner circle. Top the cream cheese mixture with 1½ tablespoons of the pie filling. Bake for 13-15 minutes or until the Danishes are golden brown. Top with fresh berries and a sprinkle of lime zest.
6. Allow the Danishes to cool to room temperature before serving.