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Flaky Blueberry Cream Cheese Danish Recipe Easy Homemade Delight

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A quick and easy flaky pastry filled with creamy cream cheese and juicy blueberries, perfect for breakfast or brunch. This recipe uses puff pastry for a buttery, golden crust and a sweet, tangy filling with a hint of lemon zest.

Ingredients

Scale
  • 2 sheets puff pastry, thawed (preferably Pepperidge Farm)
  • 8 oz (225 g) cream cheese, softened (full-fat recommended)
  • 1 cup (150 g) fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • Powdered sugar (optional, for dusting or glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine softened cream cheese, granulated sugar, lemon zest, and vanilla extract. Whisk or beat with an electric mixer until smooth and creamy, about 2-3 minutes.
  3. On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each sheet into 4 equal squares (about 4.5 inches / 11.5 cm each side) using a sharp knife or pizza cutter.
  4. Place a generous tablespoon of the cream cheese mixture in the center of each square. Top with about 2 tablespoons of fresh or thawed blueberries (drained well if frozen).
  5. Gently fold two opposite corners of each square over the filling, pressing lightly to seal, creating a diamond shape with the filling peeking out in the center.
  6. Brush the edges and folded corners with the beaten egg to encourage browning and give a shiny finish.
  7. Place the danishes on the prepared baking sheet, leaving about 1 inch (2.5 cm) between each. Bake for 15-18 minutes, or until puffed, golden, and crisp.
  8. Let the danishes cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust lightly with powdered sugar if desired.

Notes

If the cream cheese filling starts to brown too quickly, loosely tent the danishes with foil halfway through baking to keep the filling creamy and the pastry perfectly baked. Use cold, well-drained blueberries to avoid soggy pastry. Let puff pastry thaw fully but keep it cool to ensure proper puffing. Egg wash is essential for a golden, shiny crust. You can prepare the filling the night before and refrigerate to save time.

Nutrition

Keywords: blueberry danish, cream cheese danish, puff pastry recipe, easy breakfast pastry, homemade danish, blueberry pastry, brunch recipe

Find it online: https://tempotaste.com/flaky-blueberry-cream-cheese-danish-recipe-easy-homemade-delight/