This easy-to-make lemon blueberry quesito ( Puerto Rico’s version of the danish) is one of my favorite summer dessert recipes. OK, if I’m keeping it 100, I make it all year. But it’s super awesome during the summer when I get a little crazy buying a ton of berries at the farmer’s market. You can have this baby in the oven in under ten minutes and on your table in under thirty.

When you choose fresh blueberries at the market, go for plump ones, dent-free, and a deep blue. Skip blueberries that have any red patches on them, as this shows they were picked before their time. Blueberries do not continue to ripen after harvesting, so you’re missing out on optimal flavor and nutrition. Frozen berries are an excellent option, as these are picked at their prime.

Always choose organic when picking out blueberries, as those that are commercially grown have tested positive for up to 50 pesticide residues. They include a wide-open bag of gross, like pesticides linked to cancer, hormonal, developmental, reproductive, and neurological disorders.

Ingredients

  • 8 oz cream cheese, softened

  • zest of one lemon (reserve a 1/4 teaspoon for garnish)

  • ⅓ cup confectioners sugar

  • 1 teaspoon vanilla paste or extract

  • 1 pinch of salt

  • 1 sheet of puff pastry, thawed

  • 1 cup blueberries

  • 1 egg, beaten

  • mint leaves (optional)

Directions

Step 1

Place your oven’s rack in the center and preheat to 400 degrees.

Step 2

In a stand mixer (or using good old-fashioned elbow grease) mix together the cream cheese, lemon zest, confectioners sugar, vanilla paste, and salt until smooth and light in texture.

Step 3

Cut down the seams of the sheet of puff pastry, so you have three equal-sized strips. Cut the strips into thirds. Do not pull your knife through the dough, as it will make it lose its shape. Just press down. Use a fork to perforate around the sides and the middle of each puff pastry, leaving a half-inch border. This prevents the puff pastry from rising in the middle.

Step 4

Add one heaping tablespoon of your cream cheese mixture to each square. Spread evenly making sure to leave the borders clean. Top with blueberries. Dip a pastry brush (in a pinch just use your finger) into the beaten egg and trace lightly along the borders. This will give the puff pastry a golden color.

Step 5

Bake at 400 degrees for 15 to 20 minutes or until the borders of the puff pastry have risen and are golden brown. Garnish with a touch of lemon zest and mint leaves.