Description
This Decadent Blueberry Cream Cheese Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and topped with a luscious blueberry compote. Perfect for breakfast or brunch, these elegant pastries are easy to make and bake to golden perfection in just 30 minutes.
Ingredients
Scale
Puff Pastry
- 2 puff pastry sheets
Cream Cheese Filling
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Blueberry Topping
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cornstarch
Egg Wash
- 1 large egg
- 1 tsp water
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the danishes.
- Prepare Puff Pastry: Unfold the two puff pastry sheets and cut each into 4 equal squares, resulting in 8 squares total. Score a 1/2-inch border around each square and prick the center with a fork to help prevent excessive puffing.
- Make Cream Cheese Filling: In a bowl, beat together the cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble Filling on Pastry: Spoon approximately 1 tablespoon of the cream cheese filling into the center of each pastry square within the scored border.
- Cook Blueberry Topping: In a small saucepan, combine blueberries, 2 tablespoons of water, and lemon juice. Simmer gently over medium heat for 3 to 5 minutes to soften the berries.
- Thicken Blueberry Sauce: Stir in the cornstarch and continue cooking for another minute until the mixture thickens. Remove from heat and let cool slightly.
- Add Blueberry Topping: Spoon about 1 tablespoon of the cooled blueberry topping over the cream cheese filling on each pastry square.
- Apply Egg Wash: Whisk together the egg and 1 teaspoon of water to create an egg wash. Brush this along the scored borders of each pastry square to help achieve a golden, glossy finish.
- Bake the Danishes: Place the filled puff pastry squares on the prepared baking sheet and bake in the preheated oven for 18 to 20 minutes, or until the pastries are puffed and golden brown.
- Serve: Allow the danishes to cool slightly after baking. Optionally, dust with powdered sugar before serving for an elegant touch.
Notes
- Use fresh or frozen blueberries depending on availability; frozen should be thawed if possible for better cooking consistency.
- Scoring the puff pastry helps contain the filling and gives the danish its classic look.
- Ensure the blueberry topping is slightly cooled before spreading to prevent the cream cheese from melting.
- Egg wash ensures a beautiful golden color; avoid spilling it on the filling.
- Best served fresh but can be stored in an airtight container for up to 2 days.
