Introduction

Delight in these homemade blueberry cheese danishes made with flaky puff pastry, creamy sweetened cream cheese, and a vibrant blueberry topping. They are perfect for breakfast, brunch, or a delightful snack any time of day.

A woman's hand is holding a small metal sifter releasing a fine spray of white powdered sugar over a square puff pastry tart. The tart has a golden brown, flaky layered crust with a slightly raised edge, and the center is filled with a dark blueberry mixture that looks juicy and textured. The tart sits on white parchment paper scattered with fresh blueberries around it. In the background, there is another similar tart, slightly out of focus, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry dough
4 oz cream cheese (softened)
1 & 1/2 tbsp granulated sugar
1/2 cup fresh blueberries
1/3 cup blueberry jam
1 egg
1 tbsp water
3/4 cup blueberries
1/4 cup granulated sugar
1 tsp lemon juice

Instructions

Step 1: Make the blueberry jam by combining 3/4 cup blueberries, 1/4 cup granulated sugar, and 1 teaspoon lemon juice in a medium saucepan. Cook over medium heat for about 15 minutes, stirring occasionally, until the mixture thickens. Set aside to cool.
Step 2: While the jam cooks, thaw the puff pastry sheet according to package instructions. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 3: On a floured surface, roll the thawed puff pastry into a 9 by 9-inch square. Cut into 9 equal 3 by 3-inch squares. Using a sharp knife, score a smaller square inside each piece about 1/4 inch from the edges without cutting all the way through. Prick the center of each square with a fork to prevent puffing.
Step 4: In a small bowl, mix the softened cream cheese with 1 1/2 tablespoons granulated sugar until smooth. Place about a heaping tablespoon of this mixture into the center of each puff pastry square, spreading gently but avoiding the edges.
Step 5: In another small bowl, combine the blueberry jam with 1/2 cup fresh blueberries. Spoon about a heaping tablespoon of this mixture over the cream cheese layer on each square, spreading gently while keeping clear of the edges.
Step 6: Beat the egg with 1 tablespoon water to create an egg wash. Brush this around the edges of each pastry square to help create a golden crust.
Step 7: Bake the danishes on the prepared baking sheet in the preheated oven for 16 minutes or until puffed and golden. Allow to cool slightly before serving. Optionally, dust with powdered sugar for an elegant finish.

Tips & Variations

For extra flavor, add a few drops of vanilla extract to the cream cheese mixture.
Swap fresh blueberries for raspberries or blackberries for a different berry twist.
Use store-bought berry preserves if short on time, but homemade jam adds a fresher taste.
Serve warm with a drizzle of honey or maple syrup for added sweetness.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a 350°F (175°C) oven for about 5–7 minutes to restore crispness. Avoid microwaving as it may make the pastry soggy.

How to Serve

The image shows three square-shaped pastries with golden, flaky crusts on a white marbled surface. Each pastry has three layers: the outer crust is light golden and slightly puffed, a middle layer of creamy white filling, and a dark purple blueberry topping in the center with a few whole blueberries visible. One pastry has a bite taken from its corner, revealing the layers more clearly. Powdered sugar is lightly dusted over the pastries and surrounding area. Fresh blueberries are scattered around along with a clear plastic container of blueberries with a green and blue label placed on the right side of the image. There are small yellow zest bits sprinkled over the pastries and surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use thawed puff pastry that’s been refrigerated overnight?

Yes, thawed puff pastry kept refrigerated overnight is perfect for this recipe as long as it hasn’t been left out at room temperature for too long before baking.

How do I prevent the cream cheese from leaking out during baking?

Scoring the border of the pastry and leaving a clear edge when spreading the cream cheese and blueberry mixture helps keep the filling contained while baking.