Blueberry Danish
A delightful small-batch blueberry danish made with puff pastry and a creamy blueberry filling, perfect for a quick treat or breakfast.
Servings: 4 pieces
Calories: 210kcal
Ingredients
Danish Ingredients
- 1 sheet 1 sheet puff pastry, thawed in the fridge Thaw the puff pastry in the refrigerator before using.
- 4 ounces 4 ounces cream cheese, softened Ensure the cream cheese is at room temperature for easy mixing.
- 2 tablespoons 2 tablespoons granulated sugar Adjust the sugar to taste.
- 1 teaspoon 1 teaspoon lemon zest Fresh lemon zest enhances the flavor.
- 1 teaspoon 1 teaspoon lemon juice Fresh lemon juice is preferred.
- 1 teaspoon 1 teaspoon vanilla extract For added flavor.
- 1 large 1 large egg, beaten for egg wash This will give the pastries a beautiful golden finish.
- 1 cup Blueberry filling, homemade or store-bought Can use homemade filling or a quality store-bought option.
- optional Coarse sugar for sprinkling Sprinkle on top before baking for extra sweetness and crunch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Unfold the puff pastry and lightly roll it out to even out the creases.
- Cut the pastry into 4 rectangles.
- Score a small border inside each rectangle without cutting through the dough.
- Dock the center of each rectangle with a fork to prevent puffing.
Filling
- In a bowl, beat the cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Spoon a tablespoon of the blueberry filling into the center of each rectangle.
- Brush the edges of each pastry with the beaten egg wash and sprinkle with coarse sugar if desired.
- Bake for 15 to 18 minutes until puffy and golden brown at the edges.
- Cool for a few minutes before serving to allow the filling to set.
Notes
Best served the same day for optimal texture. If storing, cool completely and keep uncovered at room temperature for up to 6 hours. Reheat gently in the oven to refresh.