Lemon Blueberry Danish


1 puff pastry sheet
½ cup lemon curd
6 oz cream cheese, room temp
¼ cup confectioners sugar
1 tsp. vanilla extract
1 tsp. almond extract
6 oz blueberries
¼ cup almonds, sliced
1 egg, beaten
2 Tbsp. coarse sugar
Preheat oven to 400.
In a medium bowl whip together the lemon curd, cream cheese, confectioners sugar, and extracts. In a separate bowl dust a little flour and confectioners sugar on the washed and dried blueberries to coat.

Lay puff pastry on a silicone-baking mat and roll out slightly to seal seams. Spread filling lengthwise down the puff pastry.  Top with blueberries. Cut 2 in. Slices in the puff pastry about 1 ½ - 2 in apart down both sides of the filling. Take one piece at a time interchanging the pieces as if braiding the danish.  In a small bowl whisk egg with a tablespoon of water. Brush egg wash on pastry. Sprinkle with almonds and coarse sugar.
Bake at 400 for 20 minutes. Allow to cool before cutting 1 ½ -2 in wide slices. Its delicious warm or cold!
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