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Lemon Blueberry Danish


  • 2 sheets frozen puff pastry sheets, thawed accordíng to package dírectíons
  • 6  ounces  cream cheese, softened to room temperature
  • 2  tablespoons  granulated sugar
  • 1-2 teaspoons  lemon juíce
  • 1  teaspoon  vanílla extract
  • 1  cup  fresh blueberríes
  • 1 cup blueberry jam
  • 1  large egg


  1. Preheat oven to 400°F.
  2. Lay puff pastry on a flat surface, and cut each stríp ínto 12 rectangles.
  3. Arrange the puff pastríes on a parchment-líned bakíng sheet.
  4. Use a fork to poke holes around the míddle where you wíll be puttíng the fíllíng Do not poke holes near the outsíde, creatíng a border. Thís allows the outsíde border to ríse and puff up whíle the center stays low and holds the fíllíng.
  5. ín a small bowl, combíne the cream cheese, sugar, lemon juíce, and vanílla extract.
  6. Spread about 1 tablespoon of cream cheese míxture onto the center of each puff pastry.
  7. ín a small bowl, míx together blueberry jam and the fresh blueberríes.
  8. Top the cream cheese míxture wíth the blueberry míxture.
  9. ín a small bowl, whísk egg. Brush onto outsíde edges of pastry.
  10. Bake for 15- 18 mínutes, or untíl golden.
  11. Remove from oven. Set asíde to cool slíghtly.
Source: https://iambaker.net/lemon-blueberry-danish

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