Description
This decadent blueberry cream cheese Danish features crisp, golden puff pastry layered with a smooth vanilla-lemon cream cheese filling and juicy blueberries. It’s an easy bakery-style pastry that feels special yet comes together quickly for brunch or breakfast.
Ingredients
- 1 sheet puff pastry (thawed, kept cold)
- 4 oz cream cheese (softened)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 tsp cornstarch
- 1 tsp lemon juice (optional)
- 1 egg (beaten, for egg wash)
- 2 tbsp powdered sugar (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Beat cream cheese, sugar, vanilla, and lemon zest until smooth and creamy.
- Toss blueberries with cornstarch and lemon juice until evenly coated.
- Cut puff pastry into 4 squares and score a 1/2-inch border around each.
- Spread cream cheese mixture into the center of each square.
- Top with blueberries.
- Brush edges with beaten egg.
- Bake 15–20 minutes until pastry is puffed and golden brown.
- Cool slightly and dust with powdered sugar before serving.
Notes
- Keep pastry cold for best puff.
- Chill assembled Danishes briefly if pastry softens.
- Bake until deeply golden for crisp layers.
- Allow slight cooling so filling sets before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes