Lemon-Blueberry Danish

• Crisco Original No-Stick Cooking Spray
• 3 ounces cream cheese softened
• 5 tablespoons sugar divided
• 1/4 teaspoon grated lemon zest finely
• 2 tablespoons Pillsbury BEST All Purpose Flour
• 17 5/16 ounces frozen puff pastry sheets thawed according to package instructions
• 3 tablespoons butter melted
• 1/4 cup Smucker's Blueberry Preserves
• 1/4 cup sliced almonds
• 3/4 cup powdered sugar
• 4 teaspoons lemon juice

1. HEAT oven to 400u0b0F. Coat 2 baking sheets with no-stick cooking spray.
2. STIR cream cheese, 1 tablespoon sugar and lemon zest in small bowl until blended.
3. SPRINKLE flour on work surface. Unfold 1 pastry sheet on top of flour. Roll into a 12-inch square. Brush with half the butter. Sprinkle with 2 tablespoons sugar. Cut the pastry sheet into 6 equal strips. Repeat with remaining pastry sheet, butter and sugar.
4. LIFT 1 pastry strip and twist ends in opposite directions until completely twisted. Hold one end of strip on baking sheet, coiling the dough loosely around that center point to create a spiral shape, about 4 inches in diameter. Tuck outside end of spiral under the bottom of the pastry, pressing gently to seal. Repeat with the remaining pastry strips to shape a total of 12 pastries, six on each baking sheet.
5. SPOON 1 teaspoon cream cheese mixture onto center of each pastry. Top with 1 teaspoon preserves and 1 teaspoon almonds.
6. BAKE 15 to 20 minutes or until golden brown. Cool on baking sheet 5 minutes.
7. PLACE powdered sugar in small bowl. Whisk in lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Drizzle over pastries.

spray, cream cheese, sugar, flour, pastry, butter, preserves, almonds, powdered sugar, lemon juice

Taken from www.yummly.com/recipe/Lemon-Blueberry-Danish-2707515 (may not work)