In a small bowl, beat the egg with milk, then brush the outer edge with an egg wash mixture. add 2 tbsp of the cream cheese mixture to the puff pastry then top it with blueberry. bake for 30 35 minutes or until golden brown. cool the blueberry cream cheese danish and just before serving, dust it with powdered sugar. Step 6: mix the cream cheese filling: after your cream cheese is softened, mix it with sugar, almond extract, and vanilla until it’s creamy. step 7: spread the filling mixture on the pastry: spread equal amounts of the filling into the center rectangle of the pastry sheet. step 8: add the blueberries on top of the filling: place a spoonful of.
Preheat oven to 375 and line a baking sheet with parchment paper, then set aside. in a medium sized bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth. place in fridge until ready to use. unroll both sheets of puff pastry and cut one sheet in half. place the half sheet at the end of the whole sheet and pinch seam. Preheat oven to 400 degrees f. line two baking sheets with parchment paper or silicone baking mats. lay one sheet frozen puff pastry on a lightly floured work surface to thaw for 10 minutes. meanwhile, prepare the cream cheese filling: using an electric mixer, beat together the cream cheese, yogurt, egg yolk, granulated sugar, vanilla, and. Using the back of a greased, round tablespoon, press firmly into the center until there is a small well. spoon about 2 teaspoons of filling (either the jam or cream cheese) into the center. preheat the oven to 375°, and set a rack in the center. bake the danishes for 18 20 minutes, or until they are a deep golden color. Add the sugared blueberries on top of the cream cheese on the pastries. in a small bowl, beat egg and water together. brush the egg wash around the outside border of each pastry. discard leftover egg wash. transfer the parchment paper, with the pastries, onto a cookie sheet. bake the pastries for 18 minutes.
Using the back of a greased, round tablespoon, press firmly into the center until there is a small well. spoon about 2 teaspoons of filling (either the jam or cream cheese) into the center. preheat the oven to 375°, and set a rack in the center. bake the danishes for 18 20 minutes, or until they are a deep golden color. Add the sugared blueberries on top of the cream cheese on the pastries. in a small bowl, beat egg and water together. brush the egg wash around the outside border of each pastry. discard leftover egg wash. transfer the parchment paper, with the pastries, onto a cookie sheet. bake the pastries for 18 minutes. Preheat the oven to 400°f. lightly grease a baking sheet with sides (jelly roll pan). remove one dough disc and roll out into a 9"x13" rectangle. make diagonal cuts down each side, leaving 3" in the center for the filling. place half the cream cheese mixture down the center of the dough. top with half the blueberries. In a medium bowl, beat cream cheese until light and fluffy, about 2 3 minutes. add egg yolk, sugar, vanilla, and lemon juice. beat for 2 more minutes. add a heaping spoonful of cream cheese mixture to the center of each pastry followed by a spoonful of blueberry filling.
Preheat the oven to 400°f. lightly grease a baking sheet with sides (jelly roll pan). remove one dough disc and roll out into a 9"x13" rectangle. make diagonal cuts down each side, leaving 3" in the center for the filling. place half the cream cheese mixture down the center of the dough. top with half the blueberries. In a medium bowl, beat cream cheese until light and fluffy, about 2 3 minutes. add egg yolk, sugar, vanilla, and lemon juice. beat for 2 more minutes. add a heaping spoonful of cream cheese mixture to the center of each pastry followed by a spoonful of blueberry filling.
Comments are closed.