Blueberry Cream Cheese Danish
Buttery puff pastry is topped with a cream cheese filling, plus fresh fruit in this delicious Cream Cheese Danish. These danish are simple to make and just perfect for a special occasion – or any morning!
When I made these Cream Cheese Danish, I immediately thought to share some with my mom. I’m pretty sure she appreciated getting a delivery of these. 🙂
These little pastries are the perfect thing to make for the Mom in your life. They are really simple to prepare, making them the ideal morning treat.
Making the Danishes from Puff Pastry Dough
Store-bought puff pastry works it’s magic here, saving you lots of time and effort in the kitchen. For the filling in these Cream Cheese Danish I combined cream cheese and Greek yogurt. I love the way the yogurt lightens up the cream cheese mixture. I also added a little lemon zest because lemon and blueberries go so well together. I’m excited to try these cream cheese danish with other berries as well – strawberries, raspberries, or blackberries would all be delicious toppings.
Steps (Full Recipe Instructions)
- After the puffy pastry thaws, use a sharp knife to score (do not cut all the way through) a rectangle into each piece, about ½-inch from the edge as shown below.
- Use a fork to poke several holes inside the inner rectangle. The holes will prevent the middle from puffing so it can hold the filling while allowing the outside edges of the pastries to puff up.
- Next, spoon about 1 tablespoon of the cream cheese filling (ingredients in the recipe card below) in the center of each pastry piece and spread it out over the middle of the dough, leaving the ½-inch border free of filling.
- Top cream cheese mixture with fresh fruit like blueberries, raspberries, blackberries, etc… as desired.
- Brush with egg wash and bake
Cream Cheese Danish
Pastry and Filling:
- 1 sheet frozen puff pastry
- 4 oz. cream cheese softened
- ¼ cup Greek yogurt
- 1 egg yolk reserve the white for the egg wash
- 3 tablespoons granulated sugar
- 1 tsp. vanilla extract
- zest of 1 small lemon
- 4 oz. fresh blueberries
- 1 egg white
- 1 tablespoon water
- ½ cup powdered sugar
- 2-3 tablespoons heavy whipping cream or milk
- pinch of salt
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Lay one sheet frozen puff pastry on a lightly floured work surface to thaw for 10 minutes.
- Meanwhile, prepare the cream cheese filling: Using an electric mixer, beat together the cream cheese, yogurt, egg yolk, granulated sugar, vanilla, and lemon zest until smooth.
- Cut puff pastry into 12 to 16 equal rectangles. Place the puff pastry pieces on the prepared baking sheet.
- Use a sharp knife to score a smaller rectangle into each piece, about ½-inch from the edge. Do not cut all the way through the pastry. Use a fork to poke several holes inside the inner rectangle. Do not poke any holes in the ½-inch border. These two steps will allow the outside edges of the pastries to puff up while baking, while preventing the middle from puffing so it can hold the filling.
- Spoon about 1 tablespoon of the cream cheese filling in the center of each pastry piece and spread it out over the middle of the dough, leaving the ½-inch border free of filling. Top cream cheese mixture with a few blueberries.
- Make the egg wash by beating together the egg white and tablespoon of water with a fork. Brush the outer ½-inch border of each pastry with the egg wash.
- Bake pastries for 12-14 minutes, until pastry is lightly golden. Let cool for 10 minutes before glazing.
- Once the pastries are cool, make the glaze: Whisk together the powdered sugar, heavy cream, and pinch of salt. Drizzle the glaze over the tops of the pastries. (You can either do this with a spoon or by placing the glaze in a small zip-top plastic baggie and cutting off a very tiny piece of the corner to pipe the glaze.) Serve, topping with additional blueberries if desired. Refrigerate any leftovers.
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