Blueberry cream cheese Danish pastries

Ingredients

• 11 ounces / 320 grams roll puff pastry
• 5 ounces / 150 grams fresh blueberries (approximately 1 cup)
• 1 large egg yolk
• 8 ounces / 250 grams soft mascarpone cheese
• 1 tablespoon sugar (optional)
• 1 teaspoon vanilla essence (optional)
• 1 small egg (for egg washing)
• 3/4 cup / 90 grams icing sugar / powdered sugar (for the glaze)
• 3 to 5 teaspoons milk (approximately) (to mix with the icing sugar)

Instructions

1. 1

   Preheat the oven to 200°C / 400°F

2. 2

   Place the mascarpone cheese, egg, vanilla essence and sugar into a mixing bowl.

3. 3

   Whisk with a hand beater until well combined, then set aside while you prepare the pastry.

4. 4

   Unroll the pastry and cut it into 8 roughly equally-sized rectangles. If you are rolling out a block of pastry then roll it to approximately 14 x 9 inches in size (35 x 22 cm).

5. 5

   Using the back of a knife, score a rectangle into each piece, about 1 cm or ½ inch from the edge to form a border. Then use a fork to prick the centre of the pastry. This will prevent the centre of the dough from rising as it bakes.

6. 6

   Divide the cream cheese mixture evenly between the pieces of pastry, and spread it thinly in the scored rectangle. Arrange the blueberries on top of the cream cheese.

7. 7

   Brush the exposed edges of the pastry with beaten egg.

8. 8

   Transfer the pastries to a baking sheet lined with baking parchment (to prevent the pastries from sticking to the baking sheet).

9. 9

   Bake in a preheated oven for 17 to 20 minutes, or until the edges of the pastry are well-risen and golden brown.

10. 10

    Remove the pastries from the oven and allow to cool.

11. 11

    Mix the icing sugar with just enough milk to make a pourable glaze, and drizzle the glaze over the pastries.

12. 12

    These pastries are best eaten fresh on the day, but you can store them in an airtight container in the refrigerator for up to 2 days.