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A blueberry danish recipe with fresh blueberries on top of a cream cheese filling and topped with a glaze.
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Blueberry Cream Cheese Danish

This easy blueberry danish features a flaky puff pastry dough that's topped with a cream cheese mixture and fresh blueberries. Once baked in the oven the puff pastry gets golden brown and extra flaky. Drizzle a sweet glaze overtop and you have yourself the easiest pastry (made in 20 minutes!)
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 441kcal

Ingredients

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

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk any percentage will be fine, I used 2%
  • 1/2 teaspoon vanilla extract

Egg Wash

  • 1 large egg
  • 2 teaspoons water

Instructions

  • Preheat to 400°F.
  • Thaw the puff pastry dough. Roll it out on a floured surface into a large rectangle square, about 11x11 inches. Cut the puff pastry sheet into a 2x3 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

  • 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. 

Make Glaze

  • While baking make the glaze by whisking the powdered sugar, milk, and vanilla. Drizzle the glaze over each pastry. 

Notes

Store the pastries in an airtight container or Ziplock bag in the fridge for 3-4 days. Warm in the microwave or enjoy cold. 

Nutrition

Calories: 441kcal | Carbohydrates: 52g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 179mg | Potassium: 94mg | Fiber: 1g | Sugar: 32g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg