A sweet tart that bridges breakfast and dessert, built on store-bought pastry and blueberry cream cheese spread for a weeknight win. The spread melts into the filling while the pastry turns golden and crisp around it.

Serves 2. 25 minutes, 10 at the stove.

About 360 calories a serving, 10 g protein, 17 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Preheat your oven to 400°F [200°C]. Thaw 1 puff pastry sheet at room temperature for 15 minutes while you work.15 min
2. Unfold the pastry on a baking sheet. Spread 4 ounces of blueberry cream cheese across the center, leaving a 1-inch border, then fold the four corners in to create a square package with the filling showing in the center. Brush the exposed pastry with 1 tablespoon melted butter and a pinch of salt.
3. Bake until the pastry is puffed and golden, 12 to 15 minutes.14 min
4. While the danish bakes, whisk the remaining 4 ounces blueberry cream cheese with the juice of half a lemon until it loosens into a glaze. When the danish is done, drizzle the glaze over the warm pastry and serve.

Note Swap the lemon juice for orange juice if you prefer. Cool leftovers and store in an airtight container for up to two days; reheat gently in a 300°F [150°C] oven. Serve with vanilla ice cream or whipped cream to stretch it into a more complete dessert.