Description
Delight in these Decadent Blueberry Cream Cheese Danishes, featuring flaky puff pastry filled with a smooth cream cheese mixture and topped with a luscious homemade blueberry glaze. Perfectly golden and lightly dusted with powdered sugar, these danishes are an irresistible treat for breakfast or dessert.
Ingredients
Scale
Puff Pastry and Cheese Filling
- 2 puff pastry sheets
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tsp water
Blueberry Topping
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cornstarch
Finishing
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Puff Pastry: Unfold both puff pastry sheets and cut each into four equal squares, totaling eight squares. Score a 1/2-inch border around each square and prick the centers with a fork to prevent excessive puffing in the middle.
- Make Cream Cheese Filling: In a mixing bowl, beat together cream cheese, granulated sugar, and vanilla extract until smooth and creamy, creating the rich filling for the danishes.
- Fill Pastry Squares: Spoon about 1 tablespoon of the cream cheese mixture into the center of each puff pastry square, staying within the scored border.
- Cook Blueberry Topping: In a small saucepan, combine blueberries, 2 tablespoons water, and lemon juice. Simmer gently over medium heat for 3 to 5 minutes until the berries soften.
- Thicken Blueberry Sauce: Stir in cornstarch and cook for an additional minute until the mixture thickens. Remove from heat and let cool slightly to prevent melting the cream cheese when applying.
- Add Blueberry Topping: Spoon approximately 1 tablespoon of the cooled blueberry topping over the cream cheese filling on each pastry square.
- Apply Egg Wash: Whisk the egg with 1 teaspoon of water to make an egg wash. Brush this glaze over the scored borders of each puff pastry square to help achieve a glossy, golden finish.
- Bake Danish: Place the prepared danishes on the baking sheet and bake in the preheated oven for 18 to 20 minutes, or until the pastry is puffed up and beautifully golden brown.
- Cool and Serve: Allow the blueberry cream cheese danishes to cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature for a delectable treat.
Notes
- Frozen blueberries can be used if fresh are unavailable; no need to thaw before cooking.
- Ensure the egg wash only coats the puff pastry borders to prevent sogginess in the center.
- For extra flavor, add a pinch of cinnamon to the cream cheese filling if desired.
- These danishes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
