After my recent major score at blueberry picking, and freezing 16 quarts, I was up to my ears in blueberries and decided to bake something. (Imagine that!)
Blueberry Cream Cheese Danish
1 box (two sheets) of puff pastry
1-8 ounce package cream cheese, softened
1/4 cup sugar
1/2 teaspoon Almond Extract
1-1/2 to 2 cups fresh or frozen blueberries
3/4 cup powdered sugar
1 – 2 tablespoon(s) milk
1 teaspoon Almond Extract
1/4 – 1/2 teaspoon ground cinnamon (to taste)
Heat oven to 375˚
Spray a baking sheet with cooking spray and unfold one sheet of the puff pastry on the baking sheet. Mix the cream cheese, sugar and Almond Extract until well blended. Spread the cream cheese mixture on the puff pastry, then sprinkle the blueberries on top. Take the second sheet of puff pastry and cut into strips. Create a lattice top and crimp the bottom sheet with the lattice top to seal. Place in oven for 25 – 35 minutes or until the pastry is brown. When the pastry is completely cooled, mix the powdered sugar, milk, almond extract and cinnamon until smooth, and drizzle over the cooled Danish.
My Uncle Tom said this was an award-winning Danish. That is the best compliment for me.