Blueberry Cheese Danish

Instructions

Blueberry Coulis:

1. Bring blueberries and sugar to a gentle boil in a saucepan over medium-low heat, stirring frequently. Cook and stir for 4-5 minutes or until berries are softened. Cool slightly.
2. Process the berry mixture in a food processor or with an immersion blender until smooth. Press mixture through a fine mesh strainer into a bowl; discard the solids. Stir in lemon juice. Cover and refrigerate.

Pastries:

1. Heat oven to 350°F. Line two 15 x 10-inch baking pans with parchment paper.
2. Unfold one sheet puff pastry on a lightly floured cutting board; roll out into a 12 x 8-inch rectangle. Cut pastry into six 4-inch squares. Transfer pastries to a prepared pan. Score a 1/2-inch border on edges of pastries with a knife. Prick insides of pastries with a fork. Repeat step with remaining pastry. Brush pastries with egg wash. Sprinkle each with 1/2 teaspoon sugar.
3. Refrigerate pastries for 15 minutes. Bake for 8 minutes.
4. Meanwhile, whisk Crescenza Stracchino™ and remaining 1/4 cup sugar in a bowl until blended. Add the egg yolks, lemon zest, vanilla and salt; whisk just until combined. Spread 1 1/2 tablespoons Crescenza Stracchino™ mixture in the center of each pastry. Top each with 1 teaspoon blueberry coulis.
5. Bake for 6-8 minutes longer or until golden brown. Cool on wire racks.

Lemon Glaze:

1. Combine confectioners’ sugar and lemon juice in a bowl until smooth. Drizzle glaze over pastries.