Lemon Blueberry Streusel Pastries

If you can resist eating a tray of these Lemon Blueberry Streusel Pastries, you’re a better person than I am. But don’t let the name fool you - all you need is a few simple ingredients! Made with puff pastry, cream cheese, wild blueberries, and Watkins All Natural Original Gourmet Baking Vanilla. Unlike high-alcohol vanilla extracts, this low-alcohol formula retains its flavor that doesn’t evaporate when baking. Drizzled with a sweet glaze made with Watkin’s Pure Lemon Extract for a tangy, fresh touch. I’ve never had lemon extract like this before. It’s as good as fresh, trust me! No artificial flavors or colors and non-GMO verified. Learn more or shop the products on ! Here’s what you need: - 1 sheet of puff pastry, thawed - 8 ounces cream cheese, softened - 2 cups frozen blueberries - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 egg yolk, for cream cheese filling - 1 egg white, for egg wash For the streusel: - 3/4 cup flour - 2 Tablespoons granulated sugar - 4 Tablespoons unsalted butter, melted For the glaze: - 1/2 cup powdered sugar - 1 Tablespoon milk - 1 teaspoon lemon extract Here’s how to make it: 1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet and cut it into 6 equal squares. Arrange in a single layer on the baking sheet. 2. Make the streusel. Combine flour, sugar and melted butter until crumbly. 3. Make the Cream Cheese Filling. In a large bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy. (Recipe continued in the comments) . . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet