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Easy Blueberry Cream Cheese Danish Recipe

Easy Blueberry Cream Cheese Danish

Flaky puff pastry is filled with sweet vanilla cream cheese and blueberries, brushed with egg wash, baked until golden, and finished with a simple glaze. This quick recipe makes eight impressive danishes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 1 sheet, about 8 ounces Frozen puff pastry, thawed but still cold
  • 4 ounces (113 g) Cream cheese, softened
  • 1/4 cup (50 g) Granulated sugar
  • 1 Large egg yolk
  • 1/2 teaspoon Vanilla extract
  • 1 teaspoon, optional Lemon zest
  • 1/2 cup Fresh blueberries
Egg Wash and Glaze
  • 1 for brushing Large egg, beaten
  • 1/2 cup Powdered sugar
  • 1-2 teaspoons, for the glaze Milk or lemon juice

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and optional lemon zest until smooth.
  3. Unfold the thawed, cold puff pastry and cut it into 8 equal rectangles or squares.
  4. Lightly score a smaller rectangle inside each pastry piece, leaving about a 1/2-inch border without cutting all the way through.
  5. Place the pastry pieces on the prepared baking sheet. Spoon approximately 1 tablespoon of cream cheese filling into the center of each piece, keeping it inside the scored border.
  6. Top each Danish with several blueberries, then brush the exposed pastry border with the beaten egg.
  7. Chill the assembled danishes for 10–15 minutes if possible, then bake for 18–22 minutes, until puffed, deeply golden, and set in the center.
  8. Cool the danishes for at least 10 minutes. Stir the powdered sugar with enough milk or lemon juice to make a thick drizzle, then spoon it over the cooled pastries.

Notes

Keep puff pastry cold while working. Frozen blueberries may be used straight from the freezer, but they can require a slightly longer bake time. Do not glaze the danishes while hot, or the glaze may melt into the pastry.