And, there is not much of a chance for you to make a mistake since I used frozen puff pastries. Spread about 1 tablespoon of cream cheese mixture onto the center of each puff pastry. Lay the cut pastries on a parchment-lined baking sheet. Drop by 2 tablespoon full onto the prepared baking sheet. Add lemon zest and juice and slowly beat in the powdered sugar until smooth and creamy. Then, mix the blueberry jam and blueberries together, using that to top the cream cheese … Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. . Oh my gosh Amanda. Could this recipe be adapted to using strawberry jam and strawberries? Brush 20 muffin cups with vegetable oil (use two 12-cup muffin pans). The waiting for the pastries to cool is probably the hardest part of this recipe. This allows the outside border to rise and puff up while the center stays low and holds the filling. If you can cut sheets of pastry dough, then you can make this Danish treat. Arrange the puff pastries on a parchment-lined baking sheet. I tried the recipe exactly as presented and the results were delicious. In a small bowl, combine the cream cheese, sugar, lemon juice, and vanilla extract. This is one of the easiest and tastiest sweet breakfast treats you will make and taste! Plus, the puff pastry is not only loaded with a lemony cream cheese mixture but topped with fresh blueberries! Top the cream cheese mixture with the blueberry mixture. These look delicious! Next time I’ll use puff pastry . It’s a perfect Sunday morning (or any morning) treat that is easy to make and just as easy to enjoy! © 2020 i am baker. Use a fork to poke holes around the middle of the pastries, leaving the outside edges untouched. Lemon ‘Swig’ Sugar Cookies with Lemon Cream Cheese Frosting, Blueberry Cream Cheese Cookies with a Lemon Glaze, Coconut Blueberry Cake with a Lemon Sauce, Lemon Tart with a Buttery Shortbread Crust, Creamy Chicken Gnocchi Soup (Olive Garden Copycat). Whisk the flour, granulated sugar, salt and baking powder in a large bowl. Ingredients 2 1/2 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt zest of 1 lemon 10 tablespoons butter softened 1 1/4 cups granulated sugar 1/4 cup sour cream 2 large eggs juice of 1 lemon 6 ounces blueberries … If so, would I omit the lemon juice? A French baker forgot to add butter to the flour, so he went ahead and tried to fold it into the dough. While the frozen pastries are thawing, preheat the oven to 400°F. All that aside the mixture was delicious & as someone suggested I added some lemon rind which worked out quite well! Frost cooled cookies. Whisk in the buttermilk, vegetable oil, vanilla and lemon zest. blueberry cookies, blueberry lemon cookies, lemon cookies, lemon cream cheese frosting. Topped with a lemon-flavored cream cheese mixture and fresh blueberries, Lemon Blueberry Danish is an easy to make breakfast sweet treat. You are so special. It’s amazing that the flaky pastry we know as a Danish was actually a mistake! After you have the pastries cut and poked, combine the cream cheese, sugar, lemon, and vanilla extract in a small bowl. How long will they last? I have 40lbs of blueberries in my freezer. Bake for 15- 18 minutes, or until golden. This will allow the pastries to have a nice, golden brown color. Required fields are marked *. Remove from oven. In a separate bowl, whisk the egg until smooth. I would say that I would add real lemon grated into the cream cheese, because it was kind of hard to taste. Bake for 14-16 minutes or until lightly brown around the edges. Thank you for sharing your heartfelt recipes to all. Your email address will not be published. Let cool on a wire rack. Now try not to eat it all at once. Spread about 1 tablespoon of the cream cheese mixture onto the center of each pastry. Use a fork to poke holes around the middle where you will be putting the filling Do not poke holes near the outside, creating a border. Yes, absolutely! Brush onto outside edges of pastry. Once the pastries are thawed, cut each of the two sheets into 12 rectangles so you will have 24 pastries. In a small bowl, whisk egg. I want to.yry the blueberry and lemon faDanish! This Lemon Blueberry Danish is a light and fluffy pastry topped with a cream cheese mixture, blueberry jam, and fresh blueberries. Lay puff pastry on a flat surface, and cut each strip into 12 rectangles. If I grated apples and used apple jelly, what do you think? Then, mix the blueberry jam and blueberries together, using that to top the cream cheese mixture. Learn how your comment data is processed. In a small bowl, mix together blueberry jam and the fresh blueberries. Thank you. Your email address will not be published. If you love the combination of blueberry and lemon, be sure to try my Lemon Blueberry Sweet Rolls. Whisk the egg to use as an egg wash to brush on the outside edges of each pastry. All rights reserved . Make the muffins: Preheat the oven to 350˚. Your email address will not be published. This site uses Akismet to reduce spam. This was literally so delicious. Design by Lindsay Humes. Bake them for 15-18 minutes, and let them cool slightly before eating. That will allow the edges to rise a bit while the center stays low, holding the toppings. Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! What is the best way to store? Set aside to cool slightly. (But, if you want to make your own puff pastry, I made one for my Puff Pastry with Pumpkin Filling recipe.). Mine is sitting kn my counter right now, taunting me with its scrumptious blueberry deliciousness. If using strawberry I would probably leave out the lemon. Spread about 1 tablespoon of the cream cheese mixture onto the center of each pastry. I stuck with the traditional cream cheese, jam, and fresh blueberries for this recipe. After you have the pastries cut and poked, combine the cream cheese, sugar, lemon, and vanilla extract in a small bowl. Thank you for sharing! To make the lemon cream cheese frosting: Beat together butter and cream cheese until smooth and creamy. Let’s just say that I now know there’s a difference between phyllo & puff pastry lol! This looks delicious! Well, ever since the ‘mistake’, the Danish is now popular around the world and is commonly filled with jams, fruits, and nuts. Can I use frozen blueberries. But overall, seriously so good!
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