There’s something magical about the aroma of a freshly baked danish wafting through your home on a lazy weekend morning. This Swirled Blueberry Cream Cheese Danish brings together the perfect harmony of tangy cream cheese, sweet blueberries, and buttery pastry in every delightful bite.
What makes this recipe special is how impressive it looks despite being surprisingly simple to make. The beautiful purple-blue swirls create a bakery-worthy presentation that will have your family or guests convinced you spent hours in the kitchen, when in reality, this comes together in just about 45 minutes!
Why You’ll Love This
- Uses store-bought puff pastry for a quick shortcut that doesn’t sacrifice flavor
- The cream cheese filling is perfectly balanced – not too sweet, letting the blueberries shine
- Makes just 4 servings, perfect for a small family breakfast or brunch
- Can be prepped the night before and baked fresh in the morning
- Looks incredibly impressive despite being beginner-friendly
Ingredients
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon granulated sugar
- 2 teaspoons balsamic vinegar
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 pound puff pastry dough (2 sheets), thawed
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. If not already thawed, begin thawing the puff pastry according to package or recipe instructions.
- In a small saucepan, combine the blueberries, 1 tablespoon granulated sugar, and balsamic vinegar. Bring just to a boil, then reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside to cool.
- In a mixing bowl, combine the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and vanilla extract. Use a hand mixer to beat on high speed for 2 minutes until the mixture is smooth and creamy.
- Once the blueberry sauce has cooled slightly, strain it through a fine mesh strainer and discard the solids. Set the strained sauce aside.
- Unfold the thawed puff pastry sheets and roll each out into a 10 x 10-inch square. Use a pizza cutter to slice each sheet into 6 equal strips, for a total of 12 strips.
- Take two strips and pinch them together at one end. Twist the strips together, then press one end flat and wrap the twisted strip around it to form a circle. Pinch the ends to the rest of the pastry or tuck underneath. Flatten the center with your fingers or a narrow glass, and gently poke it a few times with a fork. Repeat with the remaining strips to create 12 danish circles.
- Divide the cream cheese mixture evenly among the 12 pastries, placing it in the center of each. Drop approximately 1 teaspoon of the strained blueberry sauce on top of the cream cheese filling in each danish.
- Use a toothpick to swirl the blueberry sauce and cream cheese together. Use a lifting motion to bring more of the cream cheese to the top for a marbled effect.
- In a small bowl, whisk together the remaining egg and water to create an egg wash. Brush the edges of each danish with the egg wash using a pastry brush. Sprinkle turbinado sugar over the tops of the danishes.
- Transfer the prepared danishes to the parchment-lined sheet pan, leaving space between them. Bake for 18-20 minutes, or until they are puffed up and golden brown.
- Allow the danishes to cool on the sheet pan for 5 minutes before serving them warm. They can be stored covered at room temperature for 1-2 days or refrigerated for up to 1 week.
Tips & Variations
- Substitute raspberries or blackberries for a different flavor profile
- Add 1/4 teaspoon of almond extract to the cream cheese mixture for a subtle nutty flavor
- Make a double batch of the blueberry filling and save half for topping yogurt or ice cream
- For a time-saver, use good quality blueberry preserves instead of making the filling from scratch
- Add a sprinkle of lemon zest to the cream cheese filling for extra brightness
- For a more rustic look, shape into one large danish instead of individual portions
Serving Suggestions
These danish pastries are perfect on their own for breakfast or brunch, but they truly shine when paired with a hot beverage. Serve alongside a frothy cappuccino, strong black coffee, or Earl Grey tea to complement the sweet-tart flavors.
For a more substantial brunch spread, pair with fresh fruit, yogurt parfaits, or savory egg dishes like a simple herb frittata to balance the sweetness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These danish can be reheated in a 300°F oven for 5-7 minutes to restore their crisp texture.
- The pastries are done when the edges are deeply golden and the center feels set when lightly touched.
- Let cool for at least 10 minutes before glazing to prevent the glaze from completely melting.
FAQs
Can I make this with frozen blueberries?
Yes! No need to thaw them first. Cook them straight from frozen, but you may need to add an extra minute to the cooking time.
Can I prepare these the night before?
You can assemble them the night before and refrigerate, covered with plastic wrap. Brush with egg wash just before baking. You may need to add 2-3 minutes to the baking time.
Why did my cream cheese filling become runny?
Make sure your cream cheese is just softened, not warm or melted. If it’s too soft, refrigerate the filling for 15-20 minutes before assembling.
Can I freeze these danish pastries?
Yes, freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding about 5-7 minutes to the baking time.
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