BLUEBERRY CREAM CHEESE PINWHEEL DANISHES

Flaky puff pastry crust filled with blueberry sauce and sweetened cream cheese making these a delicious dessert or a snack.

INGREDIENTS

Makes about 8-10 pinwheel pastries

Puff Pastry sheets - you can use the frozen one or the homemade one

(try the homemade pastry from here https://www.rupzbaking.com/post/homemade-puff-pastry )

1 Egg, beaten with 1 teaspoon water

Blueberry filling/jam

1/2 cup fresh or frozen blueberries

1/4 cup sugar

1/2 tablespoon cornstarch

1/2 tablespoon lemon juice

( Make this from here : https://www.rupzbaking.com/post/blueberry-jam )

Cream cheese filling

4 ounces cream cheese, softened

1/6 cup sugar

1 teaspoons vanilla extract

1 teaspoons lemon juice

1/2 teaspoon lemon zest

INSTRUCTIONS

Prepare the dough first or if using frozen puff pastry sheets, thaw it by keeping it on the counter top for an hour.

Prepare the blueberry jam and set aside to cool. In another small bowl, whisk together the egg and water.

Preheat the oven to 200 degrees C and line two baking sheets with parchment paper.

For the filling, in a mixing bowl using hand mixer or stand mixer, beat the cream cheese on high speed until smooth. Next add the sugar, lemon juice, lemon zest and vanilla extract.

On a lightly floured work surface, roll out each sheet of thawed puff pastry to squares of equal sizes. Transfer to the prepared baking sheets. Spoon 1 tablespoon of the cream cheese mixture into the center of each square, spreading in a small circle about 1 1/2 inches in diameter. Spoon 1 tablespoon of the blueberry jam on top of the cream cheese mixture.

Use a sharp knife to make four diagonal cuts from the corners of each pastry square to within 1 inch of the center.

Fold every other corner up over the filling to the center, overlapping the points and pinching to seal.

Brush each pinwheel all over with the egg wash and bake until golden brown for about 15 minutes. Enjoy them warm !

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