Description
This Blueberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and topped with a luscious homemade blueberry compote. Perfectly golden and sprinkled with sugar, these Danishes make a delightful breakfast or dessert treat, combining sweet and tangy flavors with a tender, buttery crust.
Ingredients
Scale
Puff Pastry and Topping
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Cream Cheese Mixture
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 4 equal squares, or smaller pieces if you prefer smaller Danishes.
- Make Cream Cheese Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside this mixture.
- Cook Blueberry Compote: In a saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries start to break down, about 5-7 minutes. Remove from heat and let cool slightly.
- Assemble Danishes: Place a spoonful of the cream cheese mixture in the center of each pastry square, spreading it gently. Add a spoonful of the blueberry compote on top of the cream cheese layer.
- Fold and Seal Pastry: Fold the corners of each puff pastry square over the filling, pinching the edges to seal. Alternatively, you may leave the center open for a more rustic look.
- Apply Egg Wash and Sugar: Brush the top of the pastries with the beaten egg to help them turn golden brown while baking. Sprinkle granulated sugar on top for added sweetness and crunch.
- Bake Danishes: Place the assembled Danishes on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until they are puffed up and golden brown.
- Cool and Serve: Let the Danishes cool for a few minutes on a wire rack before serving to allow the filling to set and prevent burning.
Notes
- You can use fresh or frozen blueberries; if frozen, no need to thaw before cooking.
- For a dairy-free version, substitute cream cheese with a vegan alternative.
- Feel free to add a sprinkle of cinnamon to the blueberry mixture for extra flavor.
- Ensure the puff pastry is cold to help it puff well in the oven.
- Store leftover Danishes in an airtight container and consume within 2 days for best freshness.
