Blueberry cheese danish with puff pastry
This blueberry cheese danish is made using puff pastry for a quick and easy breakfast pastry recipe.
Servings: 9 cheese danishes
- 1 sheet frozen puff pastry dough
- 4 oz cream cheese softened
- 1 & ½ tablespoon granulated sugar
- ½ cup Fresh blueberries
- ⅓ cup blueberry jam
- 1 egg
- 1 tablespoon water
For the jam
- ¾ cup blueberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
First start by making the blueberry jam
Now onto the blueberry cheese danish
While the blueberry jam is cooking, thaw your puff pastry, preheat the oven to 400F, and line your baking sheet with parchement paper then set aside.
Now roll your cold (but not frozen) puff pastry dough on a floured surface to an 9 by 9 inch square. Cut the dough into a 3 by 3 grid, making 9 equal squares. Using a sharp knife score a smaller square inside each piece, about ¼-inch from the edge. (make sure to not cut all the way through) Poke the center of the puff pastry squares with a fork to make sure that that ares doesn't puff up. Set aside.
In a small bowl, mix the softened cream cheese with the sugar. Then using a measuring spoon, scoop out a heaping tablespoon of cream cheese mixture and place it in the center of the puff pastry squares. Gently spread it, making sure to stay clear from the edges.
In a different small bowl, mix the blueberry jam with the fresh blueberries and scoop out a heaping tablespoon on top of the cream cheese mixture them. Gently spread again, avoiding the puff pastry edge.
Now, beat the egg with the water and brush the edges of the pastry with the egg wash. Bake for 16 minutes. Dust with powdered sugar and enjoy!
Calories: 248Calories | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 119mg | Potassium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg