|
|
Instructions |
|
|
|
Place cream cheese and sugar in a bowl and beat on low speed until
smooth
Add egg yolk, vanilla, salt and lemon juice and continue mixing just
until well blended. Set aside.
|
|
|
|
Dust a sheet of parchment paper with flour. Place your thawed puff
pastry dough over it and roll it out slightly to flatten the top.
Spread your prepared cream cheese in the middle of your puff pastry
lengthwise, staying inside the middle third of the pastry and leaving a
1 inch border at the top and bottom of the pastry.
Spread blueberries evenly over the cream cheese.
|
|
|
|
Cut off the top corners and cut out notches in the bottom of your
pastry. Use kitchen scissors or a pizza cutter to cut an equal number
of 1 inch wide strips diagonally down the sides of the pastry, leaving
at least half inch before you reach the filling. Braid the pastry strips
by folding them in, alternating between sides.
|
|
|
|
Make an egg wash by briskly beating 1 egg and 1 Tbsp of water with a
fork. Brush the braided pastry with egg wash. Bake at 400F for 25 to
28 min or until top is golden brown.
Once the braided danish is cooled to room temp, mix 1/3 powdered
sugar with 1/2 Tbsp milk and drizzle
|
|
|
|
Originally Submitted
6/20/2016
|
