Blueberry Glazed Danish (Von Ezume Images - Adobe Stocks)
While stationed in Europe you may be lucky enough to find yourself in Denmark for their authentic breakfast treats, but what do you do when you’re at home on a regular weekend?
Try out this recipe for delicious Blueberry Danish, of course!
2 sheets frozen puff pastry, defrosted
Filling
8 oz cream cheese, at room temperature
1/3 cup sugar
2 egg yolks, at room temperature
2 Tablespoons ricotta cheese
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 Tablespoon lemon zest (2 lemons)
¼ teaspoon salt
½ cup blueberries
½ cup sliced almonds, optional
Egg wash: 1 egg beaten with 1 Tablespoon water
Drizzle
1 cup powdered sugar
1 Tablespoon butter, softened
½ teaspoon almond extract (vanilla extract would be a good substitute if you prefer)
1 Tablespoon milk or half & half (add more if necessary for desired consistency)
Preheat the oven to 400 degrees F (204 degrees C). Line a sheet pan with parchment paper or silicone mat.
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it is a 10x10 inch square. Cut the sheet into quarters with a sharp knife. Place pastries on the pan. Repeat with the second sheet of puff pastry.
Cream together the cream cheese and sugar until smooth. Add the egg yolks, ricotta, vanilla, lemon juice, lemon zest and salt. Mix until combined.
Place a heaping tablespoon of the cheese filling into the middle of all eight pastry squares. Top with a tablespoon of berries band a teaspoon of almonds.
Brush the top of the pastries with the egg wash and refrigerate the pan for 15 minutes.
Bake for 20 minutes, rotating the pan once halfway through, until puffed and brown.
For drizzle, whisk together the ingredients. Drizzle over the warm, baked pastries. Allow to cool slightly and serve warm.
Pretend you’re in Denmark for a morning with these delicious pastries!
Close-up of Blueberry almond danish drizzled with white frosting (Kristen Thoennes)
Recipe adapted from Creative-Culinary.
