Ingredients
- 4 ounces cream cheese
- 2 tbsp sugar
- 1 egg
- 1/2 tsp grated lemon peel
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 cup dried blueberries
- 1 Pillsbury crescent refrigerated seamless dough sheet (1 package)
- 1 tsp honey
- 1/2 tsp water
- Confectioners' sugar for garnish
Preparation
Step 1
Preheat oven to 375
In a mixer, beat cream cheese and sugar until smooth. Add egg, grated lemon peel, lemon juice and vanilla; beat until well blended. Fold dried blueberries into the mixture. Cover a cookie sheet with parchment paper. Roll out dough onto the cookie sheet. Cut the dough into 8 squares. Spread 1 to 2 tbsp of the blueberry cream cheese mixture diagonally across each square. Using your fingers, pick up the 2 opposite corners of the square and overlap to form each danish.
In small bowl, mix honey and water. Brush over the top of each pastry. Bake on cookie sheeet for 13 to 15 minutes, or until golden brown. Remove from oven and place on cooling rack for about 15 minutes. Sift confectioners' sugar over the top of danish.