Blueberry Cheese Danish

© Katherine Stetson
  • 1 cup fresh blueberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 sheet frozen puff pastry, defrosted
  • all purpose flour, for dusting pastry
  • 1 egg yolk beaten with 2 teaspoons water, for pastry glaze

Preheat oven to 400 degrees.

In a medium bowl, combine cream cheese, ricotta cheese, sugar, vanilla and sea salt and mix well.  Set aside.

In a small ramekin, whisk together egg yolk and water.  Set aside.

Lay a square of parchment or wax paper on the counter and sprinkle lightly with flour.  Unfold the puff pastry and place on the paper.  Lightly sprinkle the top with flour and gently roll with a rolling pin to remove creases.  Cut pastry into four even squares and separate slightly to allow room for building the Danish.

Brush edges of each square with the egg glaze.  Place one-fourth of the cheese mixture in the center of each square and spread it slightly so that it almost reaches opposite corners.  Top cheese with ¼ cup blueberries, evenly distributed.  Fold in one corner over filling and brush with egg glaze.  Fold in and overlap opposite corner by one inch and press gently to seal.  Brush topside of pastry with egg glaze and arrange on a parchment lined baking sheet.

Bake for 25 – 30 minutes or until nicely golden, rotating sheet pan halfway through baking time.  Best served immediately or reheated in a 350 degree oven for 10 minutes.

Copyright © Katherine Stetson, all rights reserved.