Blueberry Almond Danish

• Cream cheese8 ounces (227 g)
• Egg yolk1 (approx. 18 g)
• Light brown sugar2 tablespoons (30 g)
• Blueberries8 tablespoons (80 g)
• Sliced Almonds4 tablespoons (24 g)

Bring cream cheese to room temperature by leaving it out for a few hours

Preheat the oven to 425°F (225°C) Make the cream cheese filling by mixing together the cream cheese, egg yolk and brown sugar in a small bowl. Then gently fold in the blueberries Take the pre-made pastry dough out of the fridge and roll it out. Jus Rol pre-rolled dough was used here

Cut the pastry sheet into 8 even-ish rectangles Fold over the sides of each dough piece to create an outer border for the filling and score the border with a fork Scoop about 5 ounces of the cream cheese filling into each pastry piece and use a spoon to evenly spread out the filling

Add 1 tablespoon of frozen blueberries on top of the cream cheese filling Add about half a tablespoon of sliced almonds and a teaspoon of brown sugar on top of the blueberries. Brush the outer border of the pastries with buttermilk

Bake for 15-20 minutes or until the pastry is golden brown

Let the danishes cool for 10-15 minutes before serving.