Description
A delightful and easy-to-make Decadent Blueberry Cream Cheese Danish featuring flaky puff pastry filled with a creamy, sweetened cream cheese mixture and topped with a fresh blueberry compote. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Puff Pastry
- 2 puff pastry sheets
Cream Cheese Filling
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Blueberry Topping
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cornstarch
Egg Wash
- 1 large egg
- 1 tsp water
Optional
- powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Puff Pastry: Unfold both puff pastry sheets and cut each into 4 equal squares to get 8 total pieces. Score a 1/2-inch border on each square and prick the center inside the border with a fork to help it bake evenly without puffing too much in the center.
- Make Cream Cheese Filling: In a mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Assemble Filling: Spoon about 1 tablespoon of the cream cheese filling into the center of each pastry square, staying within the scored border.
- Prepare Blueberry Topping: In a small saucepan, combine blueberries, 2 tablespoons water, and lemon juice. Simmer over medium heat for 3 to 5 minutes until the berries start to soften and release juices.
- Thicken Blueberry Mixture: Stir in the cornstarch and continue cooking for another minute until the mixture thickens slightly. Remove from heat and let it cool to avoid melting the cream cheese filling.
- Add Blueberries on Pastry: Spoon about 1 tablespoon of the blueberry topping over the cream cheese layer on each pastry square.
- Apply Egg Wash: In a small bowl, whisk together the egg and 1 teaspoon water. Brush this egg wash over the scored borders of each pastry to encourage a golden, shiny finish when baked.
- Bake: Place the assembled pastries on the prepared baking sheet and bake for 18 to 20 minutes, or until the puff pastry is fully puffed and golden brown.
- Cool and Serve: Allow the Danish pastries to cool slightly on a wire rack. Dust with powdered sugar if desired before serving for an elegant touch.
Notes
- You can use fresh or frozen blueberries; if frozen, thaw slightly before cooking.
- Ensure cream cheese is softened for an easier and smoother filling consistency.
- Serving these pastries warm will enhance their flavor and texture.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- For a dairy-free option, use vegan cream cheese and puff pastry, though texture may slightly differ.
