Blueberry Danish Delight
1/2 cup Kirkland Signature
1 Pillsbury Crescent refrigerated
seamless dough sheet
( 1 package)
1 teaspoon honey
1/2 teaspoon water
Confectioners’ sugar (optional)
4 ounces cream cheese
(refrigerate until ready to use)
2 tablespoons sugar
(or 1/4 cup Splenda)
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Preheat oven to 375°F.
In a mixer, beat cream cheese and sugar until smooth. Add egg, grated lemon peel,
lemon juice and vanilla; beat until well blended. Fold dried blueberries into the mixture.
Cover a cookie sheet with parchment paper. Roll out dough onto the cookie sheet.
Cut the dough into 8 squares.
Spread 1-2 tablespoons of the blueberry cream cheese mixture diagonally across
Using your ;ngers, pick up the 2 opposite corners of the square and overlap to
form each Danish.
In a small bowl, mix honey and water. Brush over the top of each pastry.
Bake on the cookie sheet for 13-15 minutes, or until golden brown. Remove from
the oven and place on a cooling rack for about 15 minutes.
Sift confectioners’ sugar over the top of each Danish and serve. Makes 4-8 servings.
Tip: These pastries are also good for dessert.