You can make a Blueberry Danish with a flaky puff pastry dough topped with a cream cheese mixture and fresh blueberries in just 20 minutes! It’s so easy, simply and delicious!
Why This Recipe Works
- 20-minute pastry recipe. This blueberry danish recipe takes just 20 minutes and then you have a deliciously flaky and sweet pastry! The danish comes together really quickly and tastes amazing too!
- Store-bought puff pastry saves time! When it comes to saving time, using store-bought puff pastry is the best way! You get a perfectly flaky texture and buttery flavor in the puff pastry. Not using a homemade puff pastry really is a big time saver!
- Use fresh or frozen blueberries. This is a great way to use up any fresh or frozen blueberries you have on hand! You can also use a different berry with this recipe if you’d prefer.
- Frozen Sheet Puff Pastry: The pastry dough should be thawed but still slightly chilled.
- Cream Cheese: You want the cream cheese to be really soft so you don’t get lumps in the mixture.
- Egg Yolk: Adding the egg yolk to the cream cheese mixture makes helps it bake up in the oven. Without it, the cream cheese would mostly melt and wouldn’t create a baked cream cheese topping.
- Lemon Juice: Using a bit of lemon juice creates a delicious lemon blueberry danish. The lemon complements the sweetness of the blueberries and creates a nice flavor depth to the cream cheese mixture.
- Blueberries: You can use fresh blueberries or frozen blueberries.
- Set up the puff pastry. Thaw the puff pastry dough and roll it out on a floured surface.
- Cut and score the pastry dough. Cut the puff pastry sheet into a 2×3 grid. Making 6 rectangles total. Score each square leaving ½-inch border. Using a fork, puncture the middle of the puff pastry about 3-4 times. This will prevent the middle from puffing so much during baking. Transfer the squares to a parchment lined baking sheet.
- Make the cream cheese mixture. Cream the cream cheese and egg yolk in a bowl until smooth. Add the sugar, lemon juice and vanilla and beat again until very smooth.
- Add the cream cheese. Place about 2 tablespoons of the cream cheese mixture in the middle of each dough rectangle.
- Add the blueberries. Add as many blueberries as you’d like (or that can fit) on top of the cream cheese mixture.
- Make the egg wash. Using a fork, mix the water and egg in a small bowl. Brush the edges of each puff pastry with the egg wash.
- Bake. Bake at 400°F for 16-20 minutes or until golden and puffed up. Remove from the oven and let the blueberry cream cheese danish pastries cool for about 10 minutes before adding the glaze overtop.
- Make the glaze. While the blueberry cream cheese danish pastries are baking, make the glaze by whisking the powdered sugar, milk, and vanilla. Drizzle the glaze over each.
You will want the cream cheese to be very soft so that there are no lumps.
You can make your own puff pastry recipe if you’d like, but using the frozen store-bought makes this so easy! And you really can’t tell it’s store-bought!
Scoring the puff pastry and using fork tines to prevent the middle of the pastry from puffing up creates a nice bed to cradle the cream cheese mixture.
You can also use blueberry jam (or any berry jam) and mix that with the blueberries and add that mixture on top of the cream cheese if you are looking for a sweeter or bulkier topping.
Make Ahead, Storing, and Freezing
If making in advance, you can cover and chill the cream cheese mixture in the fridge for 1 day. Then set it out for about 15 minutes before using it on the puff pastry sheet.
Store the pastries in an airtight container or Ziplock bag in the fridge for 3-4 days. Warm in the microwave or enjoy cold.
To freeze, wrap each danish in plastic wrap and store in an airtight container or Ziplock bag in the freezer for 1-2 months. Remove and let thaw in the fridge. Then warm or let come to room temperature before enjoying.
Yes you can! Using frozen blueberries won’t make a big difference in the blueberry danish.
No. We use a frozen, store-bought puff pastry which not only cuts time, but it ensures we get a perfectly flaky result!
Yes you can! Feel free to mix up the fruit to your choice! You can use raspberries, strawberries, etc.
Yes you can! If you want to cut the pastry into smaller rectangles you can. Just make sure to adjust the amount of cream cheese and blueberries you add on top. You’ll still want to score and make fork tines on the dough to help create the bed for the cream cheese to rest. The bake time may be quicker since the danishes are smaller, so I would check on it around the 10-12 minute mark (just by using the oven light). If they aren’t done yet, add another minute onto the bake time until they appear puffed up and golden brown.
Blueberry Cream Cheese Danish
- 1 frozen sheet puff pastry - thawed but still slightly chilled
- 4 oz cream cheese - softened
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons milk - any percentage will be fine, I used 2%
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 teaspoons water
- Preheat to 400°F.
- Thaw the puff pastry dough. Roll it out on a floured surface into a large rectangle square, about 11×11 inches. Cut the puff pastry sheet into a 2×3 grid. Making 6 rectangles total.
- Score each square leaving ½ “ border. Then using a fork puncture the middle of the puff pastry about 3-4 times. This will prevent the middle from puffing so much during baking.
- Transfer the squares to a parchment lined baking sheet.
- In a medium bowl cream the cream cheese and egg yolk until smooth. You will want the cream cheese to be very soft so that there are no lumps. Add the sugar, lemon juice and vanilla and beat again until very smooth. If making in advance you can cover and chill in the fridge for 1 day, then bring closer to room temperature before using it on the puff pastry sheet.
- Place about 2 tablespoons of the cream cheese mixture in the middle of each puff pastry square. Add a handful of blueberries on top of the cream cheese mixture (or as many as will fit).
Make the Egg Wash
- In a small bowl mix the water and egg (I use a fork). Use a pastry brush and brush the edges of each puff pastry with the egg wash.
- Bake for 16-20 mins. Or until golden and puffed up. Remove from the oven and let cool about 10 minutes before adding the glaze overtop.
- While baking make the glaze by whisking the powdered sugar, milk, and vanilla. Drizzle the glaze over each pastry.