Easy Blueberry Danish

Note to self: So a while ago some of Moudi’s friends came over for the weekend and we hosted dinner and then brunch the next day. I forgot how much I missed hosting until this moment. It was the first time since being married we had people over to our apartment and I was so excited. They had the cutest little baby girl and it was the first time I’ve held a newborn where I actually fed and rocked her to sleep. Totally caught the feels and a little bit of baby fever. But anyways…I had a lot of ideas for brunch and since usually it’s only the two of us I don’t get the opportunity to make big breakfast dishes like this. And boy let me tell you, this by far is the easiest breakfast dish you can make which ALSO looks like it took hours to make or straight from a bakery. It will certainly impress any brunch guests you have over and the best thing is that it tastes AMAZING! This is definite holy grail status and only uses a handful of ingredients. The best part of this recipe is that you can substitute the blueberry pie filling with any fruit filling of your choice. It can easily be strawberry, apple, or peach…whatever you can find. Or if you want to go towards a more healthier route you can also substitute it with frozen fruits. I adapted this recipe from Chef-In-Training.com and instead of using frozen blueberries I used canned blueberry pie filling and it came out fantastic!

Ingredients:

1 box puff pastry {2 sheets}, thawed to room temperature
1 egg
1 tsp water

Filling:

8 oz. package cream cheese, softened
⅓ cup sugar
½ tsp almond extract
½-1 cup blueberry pie filling (or 1½ cup of frozen blueberries)

Glaze:

½ cup powdered sugar
1½ tbsp Heavy Cream
½ tsp Almond Extract
1 pinch of salt
chopped almonds (optional)

Directions:

Thaw 1 box puff pastry {2 sheets} and 1 package of cream cheese and bring to room temperature.
Lay one whole puff pastry onto a baking tray lines with parchment paper.
In a small bowl add softened cream cheese, ⅓ cup sugar, ½ tsp almond extract and mix well with a hand mixer.
Spread mixture on top of puff pastry sheet and then layer and spread ½-1 cup blueberry pie filling (depending on how much filling you want).
Cut second puff pastry sheet into 10-12 long strips. Weave strips on top of blueberries. (see video below for visual @ 0:43 sec)
In a small bowl crack an egg, add 1 tsp of water, and mix well to create an egg wash.
Brush the top of the puff pastry with the egg wash.
Bake at 375 F for 25-35 minutes or until golden brown.
Let it cool until its warm to the touch and then drizzle glaze over the top. Add slivered almonds for garnish (optional)