Blueberry Cream Cheese Danish

An easy to make homemade danish pastry recipe that isn’t over the top sweet. It’s a delightful addition to any Sunday brunch!

There is something about eating a pastry that makes me feel like slowing down. It’s the same feeling I get when sitting outside a little cafe’, intentionally slowing down to enjoy lunch. Over the past few months I’ve been intentional about how I use my time. It is my hope that I can keep up this initiative!

What You Need to Make a Blueberry Cream Cheese Danish

Puff Pastry

Cream Cheese

Sugar

Vanilla

Blueberries

Lemon Juice

Egg

Water

Powdered Sugar

Heavy Cream

How to Make a Blueberry Cream Cheese Danish

Thaw Puff Pastries by leaving them in the refrigerator the night before.

Preheat oven to 400 degrees.

Unfold the puff pastry sheets and lay sheets on parchment paper the size of a cookie sheet. (One pastry sheet per piece of parchment paper) Using a pizza cutter, run along the lines of the pastry sheets to create three equal sized strips. Cut each strip in half to make a total of 12 rectangles.

Separate the cut pastry rectangles so there is about 1 inch space between them.

With the back of a butter knife, lightly score a border around the edge of each pastry rectangle, about 3/4 inch away from the edge. Use a fork to poke holes into the center area of each pastry. (This allows the outside border to rise and puff up while the center stays lower and holds the filling.)

In a small bowl, combine 6 oz softened cream cheese, 2 tbsp sugar, and 1 tsp vanilla extract. Spoon equal amounts of the filling into the center of each pastry rectangle. Spread it onto the dough within the inside border.

In a separate bowl, toss the fresh blueberries with 1/2 tsp lemon juice, then sprinkle and toss with 1 tbsp sugar. Add the sugared blueberries on top of the cream cheese on the pastries.

In a small bowl, beat 1 egg and 1 tbsp water together. Brush the egg wash around the outside border of each pastry. Discard leftover egg wash.

Transfer the parchment paper, with the pastries, onto a cookie sheet.

Bake the pastries for 18 minutes.

Remove from oven and let cool on a baking rack.

While cooling, combine 1/2 cup powdered sugar and 2 tbsp heavy cream to make the icing. Drizzle over cooled danishes.

Tips for Making a Homemade Blueberry Cream Cheese Danish

If you like a lot of blueberries on your danish, double the sugared blueberry mixture.

The icing consistency should be somewhat thick, but thin enough to drizzle. If it’s too thick, add a little more cream. If it’s too thin, add a little more powdered sugar.

You can easily substitute the heavy cream with milk.

You may find the icing doesn’t stretch across all 12 danishes, it just depends on the thickness of the icing and how much icing you desire. I prefer doubling the icing recipe.

Apply egg wash right before putting the pastries into the oven. If you do it too far in advance the edges get more golden brown instead of light brown.

For More Breakfast Recipes, Check Out

Peanut Butter & Jelly Overnight Oats

• Overnight French Toast Bake
• Vegan Double Chocolate Donuts
• Apple Fritter Cinnamon Roll Bake

For More Blueberry Recipes, Check Out

Easy Blueberry Vegan Blueberry Crisp

Easy Blueberry Oatmeal Crumble Bars

• Healthy Blueberry Yogurt Breakfast Parfait
• Blueberry Infused Lemon Water
• Blueberry Baked Oatmeal Cups

For More Seasonal Recipes, Check Out

Chocolate Zucchini Donut Muffins

Fresh Southern Peach Cobbler

• Strawberry Cheesecake Overnight Oats
• Fresh Rhubarb Pie
• Raspberry Streusel Shortbread Bars
• Apple Dumplings with Crescent Rolls