Blueberry Danish

Method

1. Preheat

   Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

2. Cream cheese

   Beat the cream cheese, brown sugar and lemon zest with an electric mixer (use the paddle if using a stand mixer) until smooth and creamy.

3. Pastry

   Brush 1 pastry sheet lightly with egg and place the other pastry sheet on top. Cut into 9 squares and transfer to the prepared trays. Score each piece of pastry using a small sharp knife, creating a 1.5cm border, being careful to cut only about 2/3 of the way through. Remove the top piece of pastry from the middle of each square and discard (or place on tray, sprinkle with sugar and cook with the Danishes, for a crispy treat). Use a fork to dock the inner square of pastry to stop it from puffing up during cooking.

4. Filling the pastry

   Spoon about 1 tbsp of cheese mixture in to the centre of each piece of pastry and top with 3-5 blueberries each. Brush the borders with egg and bake for 13-15 minutes or until puffed, golden and the pastry is cooked through. Transfer to a wire rack to cool.

5. Icing sugar

   Combine the icing sugar and lemon juice in a small bowl. Drizzle icing over slightly warm or cooled pastries. Serve warm or cool.

6. Handy hint

   These pastries are best consumed on the day they are made. Try this recipe with sliced strawberries in place of the blueberries.