Blueberry Cream Cheese Danish

Serves 6

• 1 (17.25-ounce) package frozen puff pastry dough, thawed according to package directions

• 1/4 cup all-purpose flour, more or less, for rolling out the dough

• 4 ounces cream cheese, softened at room temperature

• 1/3 cup sugar, or honey

• 1 teaspoon vanilla extract

• 1/2 cup blueberries

• 1 large egg, beaten

• 2 tablespoons water

• Confectioners' sugar, for dusting

Gather the ingredients.

Once your puff pastry dough has thawed, place it on a lightly floured surface and roll it out into a large rectangle. Preheat the oven to 400 F.

Cut the dough into a 2 x 3 grid, making 6 squares total.

Score each square using a knife, creating a 1/2-inch border on the dough.  Use a fork to score the inner square, about 6 times to keep it from puffing during cooking.  Leave the border alone, it will look nice puffed. 

Transfer the squares onto a parchment-lined (or lightly greased) baking sheet. 

Mix together the cream cheese with the sugar and vanilla extract until thoroughly combined. 

Place about 2 tablespoons of the cream cheese mixture onto the center of one of the pastry squares. Press about 6 to 9 blueberries into the cream cheese. Repeat with the remaining squares.

Beat together the egg and the water. Use a pastry brush to spread the egg mixture onto the border edges of the pastry.  

Bake for about 20 minutes, or until golden brown and puffed.

Dust with confectioners' sugar.

Enjoy hot or cool.

Calories: 681 per danish