This Blueberry Ginger Cheese Danish is quickly going to become your new favorite breakfast treat! A slice of Puff Pastry with sweetened cream and blueberry ginger filling sprinkled with McCormick® Good Morning Blueberry Ginger Breakfast Toppers is hard to resist.
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Ingredients
Blueberry Filling
12ouncesfresh blueberries
1tablespooncornstarch
1teaspoonlemon juice
zest of one lemon
1tablespoonwater
2tablespoonscrystalized ginger
3tablespoonssugar
Cream Cheese
6ouncescream cheeseroom temperature
¼cupconfectioners' sugar
½teaspoonvanilla
1sheet pastry dough
1egg
2teaspoonswater
¼cupMcCormick® Good Morning Blueberry Ginger Breakfast Topperdivided
1tablespoonsraw sugar
Instructions
Preheat oven to 400° F.
Remove pastry dough from freezer and allow to thaw for 40 minutes
Blueberry Filling
In a large bowl, combine the blueberries, cornstarch, lemon juice, lemon zest, water, crystallized ginger, and sugar and mix until well combined.
Cream Cheese
In a mixing bowl, beat the cream cheese until whipped.
Add the vanilla and confectioners' sugar and beat until well blended.
Roll out the pastry dough on a piece of parchment into a 12' X 14' rectangle.
With a knife or pizza cutter, cut strips into the sides of the dough at least 3 inches long into the middle and 1-inch in width.
Spread the cream cheese evenly down the center of the braid.
Spoon the blueberry filling over the cream cheese.
Sprinkle 2 tablespoons of the McCormick® Good Morning Blueberry Ginger Breakfast Topper over the blueberry filling.
Beginning at one end, fold two opposite slices of dough in the form of a crisscross over each other and continue to the opposite end.
In a small bowl, beat egg and mix with water.
Using a pastry brush, coat the danish with the egg wash.
Sprinkle the remaining two tablespoons of the McCormick® Good Morning Blueberry Ginger Breakfast Topper and the raw sugar along the top of the dough.
Place the danish and parchment on a baking sheet and put into the oven to bake for 20 minutes.
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