Lemon Blueberry Danish
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/4 cup blueberry jam
- 1/2 cup fresh blueberries
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface into a 9x12-inch rectangle.
3. In a mixing bowl, beat together the cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
4. Spread the cream cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Spoon the blueberry jam over the cream cheese, then sprinkle the fresh blueberries on top.
6. Fold the edges of the puff pastry inward, creating a border around the filling.
7. Transfer the danish to the prepared baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and puffed.
8. Remove from the oven and let cool slightly before serving.
9. Enjoy the Lemon Blueberry Danish while still warm and fresh.
Note: Leftovers can be refrigerated for 3-5 days, but the puff pastry may lose its crispiness when reheated.