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Lancewood Blueberry Danish Pastries
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Lancewood Blueberry Danish Pastries

Ingredients

1 sheet(s) puff pastry
60 g LANCEWOOD® Medium Fat Plain Cream Cheese
10 ml lemon zest
100 g blueberries
1 egg(s) , beaten
icing sugar  (for garnish)
fresh mint  (optional garnish)

Method

Preheat the oven to 180°C and line a baking sheet with baking paper.

Cut the sheet of puff pastry into 4 equal squares and transfer to the lined baking sheet.

Add a 15 g dollop of cream cheese onto each pastry square and spread out evenly, leaving a 7 mm gap from the edges.

Divide the lemon zest and blueberries equally and sprinkle over each square.

Brush the pastry edges with beaten egg and bake for 20 – 25 minutes, or until pastry is cooked through and golden brown.

Dust with icing sugar and top with a sprig of fresh mint. Serve warm and enjoy!

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