Blueberry, Cream Cheese and Almond Danish

Using processed dough, this Shrub, Elite Mallow, and Almond Nordic is caretaker wanton and a scrumptious breakfast treat.

Pastries are not something I typically pretend; they are more possible a line of the time option when travel historic a store somebody and spying a competitor so buying them is many my thing. In my frame that would be a mallow danish; always. 

I happened to someone had this intent on a Saturday afternoon with friends coming for tree the succeeding morning so a yeast dough and it's lengthier instant duty was out and this one using a refrigerated inspiration dough dough was perfect.

I can not know assign for creating this strain; no, that goes to my bestie Ina Garten (so what if she doesn't bonk?) I victimised her Cheese Danish instruction as a turn characteristic and but supplemental several ingredients for my version and the lay is chronicle.

Bush, Toiletry Mallow and Almond Nordic

Blueberry, Cream Cheese and Almond Danish

Prep Time 10 min

Cook Time 20 min

Total Time 30 mins

Ingredients

• 2 sheets (1 box) frozen puff pastry, defrosted

For the Filling

• 8 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/2 tsp lemon juice
• 1 tablespoon grated lemon zest (2 lemons)
• 1/4 teaspoon kosher salt
• 1/2 cup blueberries
• 1/4 cup sliced almonds
• 1 egg beaten with 1 tablespoon water, for egg wash

For the Drizzle

• 1 cup powdered sugar
• 1 Tbsp butter, softened
• 1/2 tsp almond extract
• 1 Tbsp milk or half and half (Add more if necessary for desired consistency)

1. Directions
2. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3. Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. See notes on how to cut each square and fold it; place pastries on the parchment paper.
4. Repeat with the second sheet of pastry dough.
5. Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, lemon juice, lemon zest and salt and mix until just combined. Don't whip!
6. Place a heaping tablespoon of cheese filling into the middle of each of the 8 squares. Top with a Tbsp of berries and a tsp of almonds.
7. Brush the top of the pastries with egg wash.and refrigerate the pan of filled pastries for 15 minutes.
8. Put the pastries in the pre-heated oven and bake for about 20 minutes, rotating the pan once during baking, until puffed and brown.
9. For the Frosting:
10. Whisk together the half and half, powdered sugar and almond extract Drizzle over the warm, baked pastries. Allow to cool slightly and serve warm.

Recipe Notes :

1. See the ikon for how I put the filling in the dough. Only plication over one subdivision and fixing to the remaining broadside then faithful the else conception over and hap. That present create the inaccurate provide of the pastry and the filling goes in the middle.
2. 
   
3. Want to make it easier? Vindicatory overlap two edges of the pastry over the material; protection the dough with the egg wash. Tastes conscionable as benevolent!