Description
This Decadent Blueberry Cream Cheese Danish recipe features flaky puff pastry filled with a smooth, sweetened cream cheese mixture and topped with a luscious blueberry compote. Baked to golden perfection, these danishes are perfect for breakfast, brunch, or a delightful dessert treat.
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) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Pastry: Unfold both puff pastry sheets and cut each into 4 equal squares, yielding 8 total pieces. Score a 1/2-inch border around the edges of each square, then prick the centers with a fork to allow steam to escape while baking.
- Make Cream Cheese Filling: In a bowl, beat together the cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble Filling: Spoon about 1 tablespoon of the cream cheese filling into the center of each pastry square, staying inside the scored border.
- Prepare Blueberry Topping: In a saucepan over medium heat, combine the blueberries, 2 tablespoons of water, and lemon juice. Simmer gently for 3 to 5 minutes until the blueberries soften.
- Thicken Topping: Stir in the cornstarch and cook for an additional minute until the mixture thickens slightly. Remove from heat and let it cool slightly to prevent soggy pastry.
- Add Blueberry Topping: Place about 1 tablespoon of the blueberry compote over the cream cheese filling on each pastry square.
- Apply Egg Wash: In a small bowl, whisk the egg with 1 teaspoon of water. Brush this egg wash over the scored pastry borders to achieve a beautiful golden color when baked.
- Bake: Place the prepared danishes on the lined baking sheet and bake in the preheated oven for 18 to 20 minutes, or until the pastries have puffed up and turned golden brown.
- Cool and Serve: Allow the danishes to cool slightly before dusting with powdered sugar if desired. Serve warm or at room temperature for a decadent treat.
Notes
- Fresh or frozen blueberries can be used; if using frozen, there’s no need to thaw before cooking.
- Ensure the cream cheese is softened for easier mixing and a smoother filling.
- Do not overfill the pastries to prevent leaking during baking.
- The egg wash helps the pastry edges brown beautifully and adds shine.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
