There’s something magical about the aroma of a freshly baked Blueberry Cheese Danish wafting through your kitchen on a lazy weekend morning. This homemade version brings together the perfect balance of flaky pastry, creamy cheese filling, and bursts of sweet-tart blueberries in every bite.
While Danish pastries might seem intimidating, this approachable recipe breaks down the process into simple steps that any home baker can master. In just 45 minutes, you’ll create a coffee shop-worthy treat that will have everyone asking for seconds!
Why You’ll Love This
- Uses store-bought puff pastry for a quick shortcut without sacrificing that authentic flaky texture
- The cream cheese filling is perfectly balanced – not too sweet, with a hint of vanilla
- Bursting with fresh blueberries that create pockets of jammy goodness
- Impressive enough for guests but easy enough for a weekend breakfast treat
- Can be prepped ahead and baked fresh in the morning
Ingredients
- 250 grams cream cheese, softened
- 60 grams icing sugar (1/4 cup)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 150 grams fresh blueberries (1 cup)
- 60 grams blueberry jam (1/4 cup)
- 2 sheets puff pastry, thawed (homemade or store-bought)
- 1 large egg, whisked (for egg wash)
- Zest of 1 lemon
Instructions
- Preheat oven to 400°F (200°C). Line two large cookie sheets or baking trays with parchment paper. Arrange oven racks in the upper and lower thirds of the oven.
- In a small bowl, combine cream cheese, icing sugar, egg yolk, and vanilla extract. Mix thoroughly using a fork or handheld mixer until smooth. If cream cheese is not softened, microwave it for 15–30 seconds to avoid lumps.
- In another small bowl, mix blueberries and blueberry jam until evenly combined.
- Unroll thawed puff pastry sheets on a lightly floured surface. Using a knife or pizza cutter, cut each sheet into 9 evenly sized rectangles (3×3 grid).
- Lightly score a smaller rectangle within each piece, leaving a 1 cm (1/3 inch) border. This helps the edges puff during baking. Brush the outer edges with egg wash.
- Spoon approximately 1 1/2 tablespoons of the cheese mixture into the center of each pastry. Spread evenly up to the scored edges, leaving the borders clean.
- Layer the blueberry mixture on top of the cheese filling. Optionally, sprinkle granulated sugar around the edges for extra texture and sweetness.
- Place prepared pastries onto the lined baking trays, spacing them about 5 centimeters (2 inches) apart to allow for expansion.
- Bake in the preheated oven for 13–15 minutes, switching the trays’ positions halfway through. Bake until the edges puff and turn golden brown.
- Allow pastries to cool slightly before serving. Optionally, garnish with lemon zest. Serve warm and enjoy!
Tips & Variations
- Swap blueberries for raspberries, blackberries, or a mixture of berries for different flavor profiles
- Add a teaspoon of lemon zest to the cream cheese mixture for a brighter flavor
- For a richer pastry, brush with melted butter instead of egg wash
- If using frozen berries, do not thaw them first – use them frozen to prevent excess moisture
- Make a savory version by omitting the sugar and berries, adding herbs to the cheese filling
- For extra decadence, sprinkle with sliced almonds before baking
Serving Suggestions
These Blueberry Cheese Danishes are perfect alongside a hot cup of coffee or tea for breakfast or brunch. For a more substantial morning spread, pair them with a bowl of fresh fruit and some yogurt.
If serving as a dessert, add a scoop of vanilla ice cream or a dollop of whipped cream on the side while the danishes are still slightly warm.
Notes
- Store leftover danishes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F oven for 5-7 minutes to restore flakiness.
- The danishes are done when the pastry is golden brown and the filling is slightly bubbly.
- For best results, make sure your puff pastry is cold but pliable before working with it.
FAQs
Can I make these ahead of time?
Yes! You can assemble the danishes the night before, cover with plastic wrap, and refrigerate. Bake in the morning, adding 2-3 minutes to the baking time.
Can I freeze these danishes?
Absolutely. Freeze unbaked danishes on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.
My puff pastry got too warm and sticky. What should I do?
Place it back in the refrigerator for 15-20 minutes until it’s cool but still pliable. Working with cold puff pastry ensures the best rise and flakiness.
Can I use canned pie filling instead of fresh berries?
Yes, but drain excess liquid first. Use about 1/4 cup per danish and skip the cornstarch and lemon juice in the recipe.
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