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Blueberry Cheese Danish Recipe

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4.1 from 14 reviews

These Blueberry Cheese Danishes are flaky, buttery pastries filled with a luscious cream cheese mixture and tangy blueberry topping. Perfect for breakfast, brunch, or a delightful snack, they combine the richness of cream cheese with the fresh burst of blueberries encased in golden puff pastry.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cheese Filling

  • 8 ounces cream cheese (softened, 250 grams)
  • ¼ cup icing sugar
  • 1 egg yolk
  • 1 tsp vanilla extract

Fruit Topping

  • 1 cup blueberries (fresh)
  • ¼ cup blueberry jam

Pastry & Assembly

  • 2 sheets puff pastry (thawed, homemade or store-bought)
  • 1 large egg (whisked, for egg wash)
  • 1 lemon (zested, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line two large cookie sheets or baking trays with parchment paper and adjust oven racks to the upper and lower thirds of the oven.
  2. Prepare Cheese Filling: In a small bowl, combine softened cream cheese, icing sugar, egg yolk, and vanilla extract. Mix well until smooth and lump-free, using a fork or handheld mixer. Ensure cream cheese is at room temperature for best results.
  3. Mix Blueberry Topping: In a separate small bowl, combine fresh blueberries with blueberry jam, stirring until evenly mixed.
  4. Prepare Puff Pastry: On a lightly floured surface, unroll the thawed puff pastry sheets carefully.
  5. Cut Pastry: Use a knife or pizza cutter to cut each sheet into 9 evenly sized rectangles (a 3×3 grid). Depending on your pastry size, cut into desired portions (6 or 9 pieces per sheet).
  6. Score Pastry Edges: Using a knife, lightly score a smaller rectangle inside each pastry piece, leaving about a 1/3-inch edge uncut. This will help the edges puff up during baking.
  7. Apply Egg Wash: Gently brush the 1/3-inch unscored edges of each pastry rectangle with the whisked egg to encourage browning and puffing.
  8. Add Cheese Filling: Spoon approximately 1 ½ tablespoons of the cheese mixture into the center of each pastry, spreading it just to the edge of the inner rectangle without covering the 1/3-inch border.
  9. Add Blueberry Topping: Top the cheese filling with an even amount of the blueberry and jam mixture. Optionally, sprinkle granulated sugar around the edges for extra sweetness and crunch.
  10. Repeat Assembly: Repeat the filling process with the second pastry sheet.
  11. Arrange on Baking Sheets: Place each assembled Danish on prepared baking trays, spacing them at least 2 inches apart to allow for expansion.
  12. Bake: Bake in the preheated oven for 13 to 15 minutes, or until the edges puff up and turn a golden brown color.
  13. Cool and Serve: Allow the Danishes to cool slightly before serving. Sprinkle with lemon zest if desired for a fresh, aromatic finish. Enjoy warm or at room temperature!

Notes

  • Ensure cream cheese is at room temperature to avoid lumps in the filling.
  • If cream cheese is too cold, microwave for 15-30 seconds on a microwave-safe plate before mixing.
  • Adjust puff pastry portion sizes according to your sheet size; cutting 6 or 9 pieces is flexible.
  • Egg wash helps give the pastries a glossy, golden finish.
  • Optional lemon zest adds a refreshing citrus aroma to the finished Danishes.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat Danishes in a low oven (around 300°F/150°C) for 5-7 minutes to refresh the crispiness.

Find it online: https://allcookedup.com/blueberry-cheese-danish-recipe/