Blueberry Danish

Serves: 6

 

INGREDIENTS

  • 1 x 375g Packet Carême Butter Puff pastry, defrosted
  • 250g cream cheese
  • 80g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 x 125g punnet blueberries (or raspberries)
  • 1 egg beaten
  • 2 tablespoons berry jam for glazing (optional)

METHOD

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Step 1 - click here to display

Preheat oven to 200c fan-forced (220c non-fan).

For the filling place the cream cheese, sugar, egg, vanilla and lemon zest in a food processor blitz until smooth and well combined (or mix in a Thermomix mix on speed 4 until combined).

Step 2 - click here to display

Line a baking tray with baking paper. Lightly dust work surface with flour, unroll pastry and dust with flour.

Step 3 - click here to display

Roll the sheet of pastry to approximately 39cm x 27cm. Cut the pastry into six squares, transfer to baking tray.

Step 4 - click here to display

Divide the cream cheese mixture between the six squares, dolloping it in the middle of each square. Fold over the corners of each square so they rest on the filling.

Blueberry-Raspberry-danish-(4-of-6)

 

Step 5 - click here to display

Top the filling on each tart with the fruit.

Blueberry-Raspberry-danish-(5-of-6)

Step 6 - click here to display

Brush the pastry with the beaten egg and bake for 10 minutes at 200c fan-forced (220c non-fan). Then reduce the oven to 180c fan-forced (200c non-fan) and continue to bake for 20 minutes or until golden brown. Once baked heat the jam to a spreadable consistency, using a pastry brush glaze the tarts with jam
Blueberry-Raspberry-danish-(6-of-6)

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