Blueberry Cream Cheese Danish
Thanks to frozen puff pastry making bakery quality blueberry danish pastries at home couldn't be easier. Discover the best recipe for blueberry cream cheese danish.
Equipment
- 1 large baking sheet
- 2 mixing bowls
- 1 Hand Mixer
- Parchment Paper
Ingredients
- 1 sheet frozen puff pastry thawed per package directions
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/3 cup blueberry jam
- 1 teaspoon fresh lemon zest
- 1 large egg
- 2 teaspoons water
For the glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, using a hand mixer, beat together cream cheese, 1/4 cup sugar and vanilla until creamy (about 1-2 minutes).
- In a separate bowl stir together the fresh blueberries, blueberry jam and lemon zest until just combined.
- Place the puff pastry on a lightly floured surface. Roll it out slightly and then, with a pizza cutter, cut the puff pastry in half lengthwise, then cut each half into 4 equal pieces (you will have a total of 8 slices). Use a knife to score (but not completely cut through) a border into each piece.
- Transfer the pastries to a baking sheet lined with a silicon baking mat or parchment paper.
- Spoon the cream cheese mixture within the border, then top the cream cheese with the blueberry mixture. Combine the egg and water to create an egg wash then brush over the border of the puff pastry.
- Bake for 15-20 minutes or until the danishes are puffed up and golden brown. Remove from the oven and allow to cool for at least 5 minutes.
- Stir together the powdered sugar, remaining 1/2 tsp vanilla extract and 1 tbsp of milk. Drizzle the glaze over the danishes and serve as desired.
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