Ingredients
1frozen puff pastrythawed
1egg whitewhisked
2cupsfresh blueberries
1cupBlue Diamond Oven-Roasted Blueberry Almondsor plain almonds, roughly chopped
⅔cupcoconut flakestoasted
½cupcream cheeselow-fat, softened
½cupGreek yogurtnon-fat, plain
3tbsphoneyand more/less to taste
1tspvanilla extract
3tspmilk
Preparation
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper, and set aside.
Lay out the thawed puff pastry sheet on a floured surface.
Gently use a rolling pin to even out the creases and roll it out until it forms about an 11×18-inch rectangle.
Transfer the puff pastry to the prepared baking sheet.
Use a knife to score a very thin border around the outside of puff pastry.
With a fork, poke holes into middle of pastry, to minimize inflation.
Use a pastry brush to brush the whisked egg whites all over the top of the puff pastry.
Transfer the pastry to the oven and bake according to package directions until it is turns golden, about 10 to 12 minutes, keeping an eye on it while baking to keep pastry from puffing up.
Remove and let cool for 5 minutes.
Whisk the cream cheese, yogurt, honey, and vanilla extract together in a bowl until smooth.
Transfer ¼ of the cream cheese mixture to a separate bowl, then whisk in a teaspoon at a time of milk until the mixture reaches a glaze-like consistency.
Spread the cream cheese spread evenly on top of the pastry.
Sprinkle the fresh blueberries, blueberry almonds, and toasted coconut evenly on top of the cream cheese.
Drizzle the cream cheese evenly to top.
Slice, serve, and enjoy!
