Flaky Blueberry and Cheese Puff Pastry Danish are easy to make pastries that are sure to impress. Start with store bought frozen puff pastry. Fill with sweetened cream cheese and fresh blueberries. Finish with a sprinkle of coarse sugar and bake until light and crispy. It's better than any bakery sweet treat.
I couldn't wait to share my blueberry danish recipe after taking the first then second and third bites of these flaky and fruity treats. Not only are these pastries easy to make, but they amazingly delicious!
I loved fruit and cheese danish growing up and wanted to recreate the childhood favorite pastry for some time.
As a kid, I relished Saturday morning trips to the bakery with my Dad. After eyeing the dazzling array of colorful and sugary cookies, donuts, and cakes, I always picked the same baked good. A cheese filled danish topped with blueberries. It was so special.
Fast forward 50 years. I headed to the kitchen to make a homemade version my childhood sweet treat.
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why you'll love this recipe
What's to love about these blueberry puff pastry danish? EVERYTHING!
- Easy to make ~ These baked treats are simple to make. The dough is store bought frozen puff pastry. No need to spend a few hours make it from scratch.
- Complex flavor ~ The cream cheese filling is a little sweet and a little savory. The danish are bursting with fresh blueberries. And to give them an extra special touch, the light as air and crispy danish are topped with crunchy coarse sanding sugar. Just like at the best bakeries.
ingredients
- cream cheese
- eggs
- vanilla extract
- powdered sugar
- cinnamon
- blueberries ~ fresh are my first choice, but frozen are good too.
- blueberry preserves
- cornstarch
- all purpose flour
- frozen puff pastry ~ I use Pepperidge Farm puff pastry sheets and get this right at the grocery store!
- sanding sugar
- lemon juice
how to make this easy danish recipe
- Prep the baking sheet: Preheat the oven and line baking sheets with parchment paper.
- Make the cheese filling: Combine cream cheese, egg yolk, vanilla extract, powdered sugar, and cinnamon. Beat until creamy.
- Make the blueberry filling: Combine blueberries, blueberry preserves, and cornstarch.
- Roll and cut the puff pastry: Roll out puff pastry, cut into 4 squares, place on a baking sheet, and put in the refrigerator.
- Make egg wash: Beat an egg with 1 tablespoon of water.
- Assemble the danish: Top each puff pastry square with fillings. Brush the egg wash and fold the 2 opposite corners to the center of the danish so they overlap. Brush with more egg wash and sprinkle with coarse sanding sugar. Place on the baking sheet.
- Bake the danish: Bake the danish until golden brown.
- Make the icing: Combine powdered sugar and lemon juice.
- Drizzle the icing: With a spoon, drizzle each danish with the icing.
chef tips for making blueberry puff pastry danish
- Room temperature cream cheese: Take the cream cheese out of the refrigerator about 20 minutes before starting the recipe. Soft cream cheese is easier to mix.
- Chill the pastry: The dough softens at room temperature making it difficult to work with. After rolling and cutting the puff pastry, place the squares on a baking sheet between layers of foil in the refrigerator. Take one square out at a time when assembling the danish.
- Use a ruler: A tape measure or ruler makes it easy to measure the rolled out puff pastry.
- Cool the danish: Before drizzling the icing on the danishes, cool completely.
how to store danishes
It's best to enjoy these light and crispy blueberry danish the day they are made. If there are any extra (highly unlikely!) store in a container for up to 2 days. Mine are on display on the kitchen counter in my footed cake stand. The danish are softer the second day, but will still be delicious. To crisp up the danish, heat in a 400 degree oven for 5 or so minutes. Watch closely so they do not get too brown.
more easy baked goods recipes
- One Bowl Fudgy Brownies
- Mini Chocolate Puff Pastry Rolls
- Sugared Shortbread
- Streusel Coffee Cake Muffins
just one more thing
If you make these crispy blueberry and cheese filled puff pastry danish, I'd love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Flaky Blueberry and Cheese Puff Pastry Danish
Ingredients
- for the danish
- 8 ounces cream cheese softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- ½ teaspoon cinnamon
- 2 ½ cups blueberries
- ¼ cup blueberry preserves
- 2 teaspoons cornstarch
- 1 large egg
- all purpose flour
- 2 puff pastry sheets thawed if frozen (Pepperidge Farm 17.3 oz box)
- sanding sugar
- for the icing
- ½ cup powdered sugar
- 2 to 3 teaspoons lemon juice
Instructions
- Prep the baking sheet: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Make the cheese filling: In a bowl, add the cream cheese, egg yolk, vanilla extract, powdered sugar, and cinnamon. Beat on medium low speed until creamy, about 2 to 3 minutes. Set aside.
- Make the blueberry filling: In a bowl, add the blueberries, preserves, and cornstarch. Stir to thoroughly combine. Set aside.
- Roll and cut the dough: Lightly flour a work surface. Unfold one sheet of puff pastry and place it on the flour. Roll into a 12 inch by 12 inch square. Cut into 4 smaller squares. Place on a baking sheet and top with a sheet of foil. Prepare the second sheet of puff pastry the same way and place them on the same baking sheet. Put baking sheet in the refrigerator.
- Make egg wash: In a small bowl, beat the egg with 1 tablespoon of water. Set aside.
- Assemble the danish: Take one puff pastry square out of the refrigerator and place it on a work surface so it has a corner pointing up ~ like a diamond shape (see photo above). Top with about 1 ½ tablespoons of the cheese filling. Spread the cheese filling in a line from the top corner to the bottom corner. Add a heaping ¼ cup of the blueberry filling on top of the cheese filling. Brush the outside edge of the pastry with the egg wash. Fold the 2 opposite corners to the center of the danish so they overlap. Brush the top of the danish with more egg wash. Sprinkle with coarse sanding sugar. Place on the lined baking sheet. Continue assembling the remaining danish. There should be 4 danish on each baking sheet.
- Bake the danish: Place the baking sheets in the oven. Bake the danish for 20 to 25 minutes or until golden brown.
- Make the icing: While the danish cool, make the icing. In a small bowl, add the powdered sugar and 2 teaspoons of lemon juice. Stir to combine. Add more lemon juice if needed to make the icing thin enough to drizzle on the danish.
- Drizzle the icing: With a spoon, drizzle each danish with the icing.
- Serve the danish: The danish are best eaten the day they are made. Store up to 2 days in a covered container or cake stand.
Notes
- Room temperature cream cheese: Take the cream cheese out of the refrigerator about 20 minutes before starting the recipe. Soft cream is easier to mix.
- Chill the pastry: The dough softens at room temperature making it difficult to work with. After rolling and cutting the puff pastry, place the squares on a baking sheet between layers of foil in the refrigerator. Take one square out at a time when assembling the danish.
- Use a ruler: A tape measure or ruler makes it easy to measure the rolled out puff pastry.
- Cool the danish: Before drizzling the icing on the danishes, cool completely.
Nutrition
Terri Reston says
I just made these over the weekend. So easy and my family loved them.
Amy Casey says
I love to hear that Terri. This time of year, if fresh blueberries aren't available, I make the danish with frozen berries.
Myra says
2 sheet of puff pastry? Could you be a bit more specific, how much is “two sheets”?
Amy Casey says
I use Pepperidge Farm Puff Pastry sheets. The box is 17.3 ounces and located in the freezer section.