BLUEBERRY DANISH (AKA Do try this at home)

Another of my Project Pinterest must-do’s for my husband’s birthday brunch, modified from a recipe that seemed (and proved to be) simple in execution and fun to make! The main modification I make is a steep reduction in the amount of almond extract (which, in the amounts specified in the original recipe, can make for cloyingly sweet, overly marzipan-like finish that could drown out the subtle blueberry taste) and an increase in the amount of blueberries and cream cheese used.

Blueberry Danish close up

BLUEBERRY DANISH

Prep Time: 15-20 Min, Cook Time: 30 Min

PASTRY INGREDIENTS:

2 sheets puff pastry at room temperature (I used refrigerated, not frozen)
1/2 tsp almond extract
300g cream cheese (I used light)
1.25 dl caster sugar
4 dl frozen blueberries (do not thaw first!)

FROSTING INGREDIENTS:

2.5 dl icing sugar
3 tbsp heavy cream
1-2 drops almond extract*
1 tiny pinch of salt
*I may also try adding a drop of vanilla extract too and topping it all off with slivered almonds

DIRECTIONS:

  1. Pre-heat oven to 190 C. Lay one whole pastry sheet onto a non-stick baking sheet. Mix softened cream cheese, sugar, and almond extract together until well combined.  Spread over pastry sheet. Top with frozen blueberries.
  2. Cut second puff pastry sheet into 10 long strips.  Weave the pastry strips over the blueberry topping.
  3. Bake at 190 C for approximately 30 minutes or until golden brown.
  4. Once cooled, pipe over the frosting.

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