Blueberry Cream Cheese Danish
A delicious and easy pastry featuring flaky layers, a creamy center, and juicy blueberry pockets.
Ingredients
Pastry Ingredients
- 1 sheet Puff pastry Store-bought, all butter if available.
- 1 block Cream cheese Full fat for the creamiest filling.
- 1/4 cup Sugar Just enough to sweeten without tasting like frosting.
- 1 teaspoon Vanilla extract A little goes a long way.
- 1 teaspoon Lemon zest Optional, but it brightens blueberry flavor.
- 1 cup Blueberries Fresh or frozen; if frozen, don't thaw.
- 1 large Egg For egg wash on the edges.
- 1 cup Powdered sugar For icing drizzle.
- 2 tablespoons Milk For icing drizzle.
Instructions
Preparation
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Thaw puff pastry until it is flexible but still cool. If it gets too warm, it turns sticky.
- Mix cream cheese, sugar, vanilla, and lemon zest until smooth.
- Cut the pastry into squares and score a smaller square inside each, without cutting all the way through.
- Spoon cream cheese filling into the center and add blueberries (or blueberry jam plus a few fresh berries).
- Brush the edges with egg wash for that golden shine.
Baking
- Bake about 16 to 20 minutes, until puffed and deep golden.
- Cool for 10 minutes, then drizzle with icing if you want.
Notes
Best enjoyed fresh out of the oven. For storage, keep at room temperature for a few hours or in the fridge for up to 3 days.