Blueberry and Cream Danish

Ingredients

• 1 package/2 sheets frozen puff pastry
• 1 egg, room temp
• 1/4 cup granulated sugar
• 1 Tbs. lemon zest
• 1/2 vanilla bean (scraped)
• 8 oz. cream cheese, room temp.
• 12 oz. fresh blueberries

Directions

1. Preheat oven to 400°F. Thaw puff pastry but not completely to room temperature. The dough should still feel cool to the touch. Cut each puff pastry sheet into 4 equal squares. Brush off any excess flour.
2. Separate the egg yolk and egg white. Whisk the egg white until frothy and set aside. In a large mixing bowl, combine the cream cheese, sugar, lemon zest, vanilla, and egg yolk. Use a hand mixer to mix together until smooth.
3. Fold the squares in half, creating a triangle shape. Starting at the folded edge, cut about 1/2 inch wide frame on both sides, leaving an uncut space at the top of the triangle. Open the dough and brush the cut edges with egg white. This acts as a glue. Fold one cut corner over to the inner opposite side. Bring the other cut corner to the other inner opposite side.
4. Place about 1 oz. cream cheese and blueberries in the center. Brush the edges with egg white and sprinkle with coarse sugar. Place pastries onto a parchment lined baking sheet.
5. Bake only 4 pastries at a time for 35-40 minutes or until puffy and golden brown. Dust with powdered sugar.

Makes: 4 pastries