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Blueberry Cheese Danish with Puff Pastry Recipe

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★★★★★

4.8 from 126 reviews

This Blueberry Cheese Danish recipe combines flaky puff pastry with a creamy, sweetened cream cheese filling and a vibrant homemade blueberry jam topping. Perfect for breakfast or a delightful snack, these danishes are baked to golden perfection with fresh blueberries enhancing every bite.

Ingredients

Scale

For the Blueberry Jam

  • 3/4 cup blueberries
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice

For the Danish

  • 1 sheet frozen puff pastry dough (thawed)
  • 4 oz cream cheese, softened
  • 1 1/2 tbsp granulated sugar
  • 1/2 cup fresh blueberries
  • 1/3 cup blueberry jam (prepared from above)
  • 1 egg
  • 1 tbsp water

Instructions

  1. Make the Blueberry Jam: Place 3/4 cup blueberries, 1/4 cup granulated sugar, and 1 tsp lemon juice in a medium saucepan. Cook over medium heat for about 15 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency. Remove from heat and set aside to cool.
  2. Prepare for Baking: While the jam is cooking, thaw the puff pastry sheet if frozen. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  3. Prepare Puff Pastry: On a floured surface, roll the thawed puff pastry to a 9-inch by 9-inch square. Cut the dough into 9 equal squares arranged in a 3 by 3 grid. Using a sharp knife, score a smaller square inside each piece about 1/4 inch from the edge, being careful not to cut all the way through. Use a fork to poke the center of each square to prevent puffing in the middle. Set the squares aside.
  4. Make the Cream Cheese Filling: In a small bowl, combine 4 oz softened cream cheese with 1 1/2 tablespoons granulated sugar until smooth. Using a spoon, place a heaping tablespoon of this mixture in the center of each puff pastry square, gently spreading it without touching the edges.
  5. Assemble with Blueberries and Jam: In another small bowl, mix 1/3 cup of the prepared blueberry jam with 1/2 cup fresh blueberries. Spoon a heaping tablespoon of this mixture on top of the cream cheese layer on each square and gently spread, keeping edges clear.
  6. Apply Egg Wash and Bake: Beat 1 egg with 1 tablespoon of water to create an egg wash. Brush the edges of each puff pastry square carefully with the egg wash to ensure a golden finish. Bake in the preheated oven for 16 minutes until puffed and golden brown.
  7. Finish and Serve: Remove the danishes from the oven and allow them to cool slightly. Optionally, dust with powdered sugar before serving for an extra touch of sweetness and presentation.

Notes

  • Make sure the puff pastry is thawed properly but still cold before rolling to make it easier to work with.
  • Scoring the puff pastry squares creates a border that will puff up nicely while keeping the jam and cream cheese in place.
  • Use fresh blueberries for a burst of tartness that complements the sweetness of the jam and cream cheese wonderfully.
  • Keep an eye on the danishes during baking as ovens vary; they should be golden but not over-browned.
  • These danishes are best eaten the same day but can be stored in an airtight container for up to 2 days.

Keywords: blueberry cheese danish, puff pastry dessert, blueberry jam danish, cream cheese danish, breakfast pastries

Find it online: https://trendytasterecipes.com/blueberry-cheese-danish-with-puff-pastry-recipe/