In a different small bowl, mix the blueberry jam with the fresh blueberries and scoop out a heaping tablespoon on top of the cream cheese mixture them. gently spread again, avoiding the puff pastry edge. now, beat the egg with the water and brush the edges of the pastry with the egg wash. bake on a parchment lined baking sheet for 16 minutes. Spread into the center of each pastry using a knife or off set spatula. add about 3 tablespoons of blueberries to the top of each cream cheese center. arrange blueberries, if desired. bake danish at 400 degrees for 18 20 minutes or until edges of puff pastry are golden brown.
In a bowl, combine the cream cheese and granulated white sugar. mix until well combined. set it aside. in another bowl, combine the blueberries, lemon juice, and brown sugar. mix well and set aside. heat the oven to 400f. roll out the puff pastry and cut each sheet into four pieces, transferring them to a lined sheet pan. Thaw out puff pastry but keep it cold. rinse the blueberries. roll the pastry into a rectangle, scoring six sections. score a 1 2″ around each and prick the center generously with a fork. keep the pastry chilled. mix the cream cheese, sugar, eggs, vanilla and lemon until smooth with no lumps. Instructions. preheat the oven to 400f. line 2 baking sheets with parchment paper. in a small bowl, beat the cream cheese until smooth. add the sugar, lemon juice and vanilla and beat until combined. in another small bowl, combine the blueberries and the blueberry preserves. Preheat oven to 400 degrees and line a baking sheet with parchment paper. place puff pastry squares on baking sheet and cook in preheated oven until golden brown. remove to wire rack to cool completely. spread cream cheese mixture on top of each pastry. spoon blueberry filling on top of cream cheese filling.
Instructions. preheat the oven to 400f. line 2 baking sheets with parchment paper. in a small bowl, beat the cream cheese until smooth. add the sugar, lemon juice and vanilla and beat until combined. in another small bowl, combine the blueberries and the blueberry preserves. Preheat oven to 400 degrees and line a baking sheet with parchment paper. place puff pastry squares on baking sheet and cook in preheated oven until golden brown. remove to wire rack to cool completely. spread cream cheese mixture on top of each pastry. spoon blueberry filling on top of cream cheese filling. Remove from heat and let cool. in a medium bowl beat on medium speed the cream cheese, sugar, vanilla and lemon juice until smooth. roll out the puff pastry and cut each sheet into 6 8 squares (all the same same size). top one of the sheets with the cream cheese filling (divided by 6 8) and top with the blueberry filling (6 8 parts). 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.
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