Blueberry Cream Cheese Danish
Cream Cheese Danish is a simple and delicious treat. This cheese danish recipe is easy to make using puff pastry dough, topped with a cream cheese filling and fresh blueberries.
We rarely make homemade breakfast pastries, but who can resist a danish? Danishes remind me of family vacations and hotel breakfasts where everyone indulges just a little more. Sometimes we need to indulge at home too, and cheese danish is one of our favorites.
Why You Will Love this Cream Cheese Danish:
- Using puff pastry makes the recipe quick and easy.
- The puff pastry danish is flaky and buttery, and the filling is sweet and creamy.
- It’s fancy enough for a special occasion brunch, yet simple enough to make on a Sunday morning.
Making Cheese Danishes with Puff Pastry Dough
Store-bought puff pastry works its magic here, saving you lots of time and effort in the kitchen. While some danish recipes call for crescent rolls, the flaky and crispy texture from puff pastry really makes this danish a special treat.
For the filling in these cheese danish, I combined cream cheese and Greek yogurt. 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.
Cheese Danish Recipe (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 blueberries or other fresh berries such as raspberries or blackberries.
- Brush with egg wash and bake.
Make the Icing
Add the powdered sugar, heavy cream, and pinch of salt to a small bowl and whisk vigorously until smooth. Drizzle the icing over the cooled danish with a spoon.
More Breakfast Pastry Recipes:
Cream Cheese Danish Recipe
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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