Blueberry Cream Cheese Danish

Sink your teeth into a warm, flaky Blueberry Cream Cheese Danish, bursting with juicy blueberries and creamy, tangy filling.

This recipe is a crowd-pleaser, perfect for breakfast, brunch, or a sweet afternoon treat. Its buttery puff pastry, vibrant fruit, and luscious cream cheese center make it a versatile delight that feels indulgent yet is simple to whip up. Readers will love how easy it is to create a bakery-worthy pastry at home with minimal effort.

Recipe Overview

This Blueberry Cream Cheese Danish combines a crisp, golden puff pastry with a velvety cream cheese filling and pops of sweet-tart blueberries. It’s beginner-friendly, ready in under an hour, and delivers a balance of rich, creamy, and fruity flavors. The recipe is customizable, letting you swap blueberries for other fruits or add a drizzle of glaze for extra sweetness.

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Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients List

• 1 sheet puff pastry (thawed, store-bought): Ensures a flaky, buttery base. Keep it cold until use for the best texture.
• 8 oz cream cheese (room temperature): Softened cream cheese blends smoothly for a creamy, lump-free filling.
• 1/4 cup granulated sugar: Adds just enough sweetness to balance the tangy cream cheese.
• 1 large egg (room temperature): Binds the filling and adds richness. Room temperature ensures even mixing.
• 1 tsp vanilla extract: Enhances the flavor with a warm, aromatic note.
• 1 cup fresh blueberries: Fresh berries provide juicy bursts and vibrant color; frozen can work but drain well.
• 1 tbsp lemon juice (freshly squeezed): Brightens the filling with a zesty kick and complements the blueberries.
• 1 tbsp cornstarch: Thickens the blueberry mixture to prevent a runny filling.
• 1 egg (for egg wash): Gives the pastry a glossy, golden finish.
• 2 tbsp coarse sugar (optional): Sprinkled on top for a sparkly, crunchy crust.

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw puff pastry according to package instructions, keeping it cold to maintain flakiness.
2. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, 1 egg, and vanilla extract until smooth and creamy. A hand mixer works great, but a whisk and some elbow grease will do. Set aside.
3. Prepare the Blueberry Mixture: In a small bowl, toss blueberries with lemon juice and cornstarch until evenly coated. This step ensures the berries hold their shape and don’t make the pastry soggy.
4. Shape the Pastry: Unfold the puff pastry on a lightly floured surface. Cut into 6 equal rectangles. Score a smaller rectangle inside each piece, about 1/2 inch from the edges, to create a border. Prick the center with a fork to prevent puffing.
5. Add the Filling: Spread about 2 tablespoons of cream cheese filling in the center of each rectangle, staying within the scored border. Top with a spoonful of the blueberry mixture, distributing evenly.
6. Egg Wash and Sugar: Beat the second egg with 1 teaspoon of water to make an egg wash. Brush it along the pastry borders for a golden shine. Sprinkle coarse sugar over the edges for extra crunch.
7. Bake: Place the pastries on the prepared baking sheet. Bake for 18-20 minutes, until the pastry is puffed and golden. Let cool slightly before serving to let the filling set.

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Tips for Success

• Keep puff pastry cold until ready to use to ensure maximum flakiness. If it gets too warm, pop it in the fridge for 10 minutes.
• Don’t overmix the cream cheese filling; stop once it’s smooth to avoid a runny texture.
• Test doneness by checking for a golden-brown pastry and a set filling. If the edges brown too quickly, tent with foil.
• Use a sharp knife or pizza cutter to slice the pastry cleanly for neat, professional-looking Danishes.

Serving Suggestions

Serve these Danishes warm for the ultimate melt-in-your-mouth experience, or at room temperature for a picnic or brunch spread. Pair with a steaming cup of coffee or a refreshing iced tea to balance the sweetness. For an elegant touch, drizzle with a simple glaze (mix 1/2 cup powdered sugar with 1 tbsp milk) or dust with powdered sugar. Present on a ceramic platter with fresh blueberries and mint sprigs for a pop of color.

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Storage Tips

Store leftover Danishes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. For longer storage, freeze unbaked pastries on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes to the cooking time. Avoid storing at room temperature for more than a few hours to keep the filling fresh.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Thaw and drain them thoroughly to avoid excess liquid, which can make the pastry soggy.

Can I substitute the cream cheese?
Mascarpone or ricotta can work, but they’ll slightly alter the texture and flavor. Cream cheese gives the best tangy, creamy balance.

What if I don’t have puff pastry?
You can use crescent roll dough for a similar flaky texture, though it’s less buttery. Adjust baking time as needed.

How do I prevent the filling from leaking?
Ensure the cornstarch is mixed well with the blueberries, and don’t overfill the pastries. The scored border helps contain the filling.

Conclusion

This Blueberry Cream Cheese Danish recipe is your ticket to a bakery-style treat that’s as easy as it is delicious. The flaky pastry, creamy filling, and juicy blueberries come together in a symphony of flavors that’ll impress family and friends. Give it a try, share your creations, and let us know how it turned out! Happy baking!