Blueberry Cheese Danish
Indulge in heavenly delights with our homemade blueberry cheese danish recipe! Delightfully creamy cheese filling meets tangy blueberry compote atop flaky puff pastry. Perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 pastries 1x
- Category: Dessert
- Method: Baking
Ingredients
Units
Scale
- 1 package frozen puff pastry
- Turbinado sugar, for sprinkling (optional)
- Egg wash (1 egg beaten with 1 tablespoon milk)
For the Cream Cheese Filling:
- 1 egg yolk
- 8 ounces cream cheese
- 1 1/4 cup confectioner's sugar
- 1 teaspoon vanilla
- Zest of 1/2 lemon
For the Blueberry Compote:
- 1 cup fresh blueberries
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
For the Icing Drizzle:
- 1 cup confectioner's sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
Instructions
- In a small saucepan over medium high heat, cook down all the ingredients for the blueberry compote. Stir occasionally. After about 15 minutes, the mixture should be thick and chunky. Transfer to a heat proof bowl to cool. Set aside.
- In a large bowl, beat all the ingredients for the cream cheese filling until whipped and smooth. Set aside.
- Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper.
- On a well-floured surface, roll out the puff pastry dough into an 8x13 inch rectangle approximately. Fold the dough like you would a book. Dust with flour again if you need, then roll out once more into an 8x13 rectangle.
- Using a ruler to measure, cut 8 equal squares of dough. Brush the edges of each with the egg wash and fold over to create a border. Pinch to seal. Dollop a tablespoon of cream cheese filling into the center of each square. Then the blueberry compote. Brush the edges again with the remaining egg wash and if desired, sprinkle with turbinado sugar.
- Bake for 25-30 minutes depending on the range of your oven. The pastries should have puffed twice their size and are golden brown.
- Remove and let cool on a wire rack. Meanwhile, in a small bowl, whisk together the ingredient for the icing. You want the icing to be thin enough to drizzle, but thick enough to set. Think of the consistency of honey. To achieve this, you may need to add more milk. Do so one teaspoon at a time.
- Drizzle the danish with the icing and serve!
