Blueberry Danish

This blueberry danish is made using frozen puff pastry, so it super easy to make. It has a cream cheese filling with a blueberry preserve filing. The danishes are topped with a vanilla glaze. You have to try them!

These blueberry danish are like getting a fancy danish at a coffee shop, but so much better when made at home! They use frozen puff pastry, so it gives them a super crispy pastry.

The best part about these is the cream cheese and blueberry filling. Both of the fillings together is just a perfect match. The sweet tang from the cream cheese goes so well with the blueberries. They are the perfect breakfast to start your day in a great way.

For more pastry recipes, try Chocolate Cream Cheese Danish, Strawberry Danish, and Mini Blueberry Pies.

Why This Recipe Works

• Puff pastry- When the pastry is baked, it makes for a super crispy pastry with lots of buttery layers. It is such a flaky pastry!
• Cream cheese filling- A simple cream cheese filling is underneath the blueberries.
• Blueberry preserves- The blueberries are cooked on a stove before being added on top of the danish pastries.
• Vanilla icing- To increase the sweetness, it has a simple vanilla icing that brings it all together.
• Easy to make- This is an easy blueberry danish recipe since I wrote this for store-bought puff pastry sheets to make it easier, but for a traditional method you can use homemade puff pastry if you are up for it!

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Frozen puff pastry- I got this at the local grocery store in the freezer section. It comes in a pack of two, but you only need one of them.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking for it to be room temperature.
• Blueberries- You can use fresh blueberries or frozen blueberries for the cooking. If you are using frozen, they will take a little longer to cook. However, the extra blueberries that you stir into the preserves need to be fresh berries.
• Powdered sugar- Make sure it is sifted to prevent any grittiness.
• Milk- You can use any milk you would like. You can also use heavy cream.

Step By Step Instructions

Here is how to make and bake these blueberry cheese danishes. Make sure to make the blueberry preserve first, since it has too cool before using.

STEP 1: Heat the blueberries. In a medium saucepan over medium heat, mix the blueberries, white sugar, and water. Heat until the berries start to release their juices and it thickens.

STEP 2: Cool. Pour the blueberries preserves into a separate bowl, then add the fresh blueberries. Cool it completely before using.

STEP 3: Cream cheese filling. First, pull the sheet of puff pastry dough out of the freezer and let it sit on the counter for 30 minutes. Then using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese, sugar, and vanilla on high until smooth.

STEP 4: Prepare the pastry. Roll the pastry out slightly using a rolling pin on a lightly floured work surface. Cut the pastry using a sharp knife or a pizza cutter into 6 rectangles.

Place the pastry rectangles on a cookie sheet with parchment paper. Use the sharp knife to cut a rectangle by the edge. Don’t press all the way through and leave a 1/2 inch around the edge. See the picture below.

STEP 5: Spread the filling. Use a Tablespoon to spread 1 scoop of cream cheese filling per rectangle in the center of each pastry. Spread it in the smaller rectangle.

Use a heaping Tablespoon of blueberry mixture and spread equal amounts of the filling on top of the cream cheese mixture in the center of the dough.

STEP 6: Chill. Chill the blueberry cream cheese danishes in the fridge while the oven preheats. The goal is to chill the butter again in the pastry. Spread the egg wash on the outside border of the pastry using a pastry brush.

STEP 7: Bake. Bake the danishes on a parchment-lined baking sheet for 14-17 minutes until the pastry is golden brown. After they cool a bit move them to a wire rack to let it cool completely before adding the icing.

STEP 8: Vanilla icing. Mix the powdered sugar, vanilla extract, and milk. It should be pourable, but not too thin. Spread the icing on top of the danishes.

Expert Baking Tips

• To speed up the cooling process for the blueberries, place it in the freezer and stir a little bit every 10 minutes until it is room temperature.
• When you are cutting the small rectangles in the pastry, the goal is that when baking the edges will rise higher than the filling and it will keep the filling inside.
• Since this is pastry, the pastry needs to be cold before going in the oven. It won’t be as flaky if the butter is warm.

FAQ

Storing

These blueberry danish are best served immediately. They have the best texture when fresh. If you store them, the pastry will be soft. Store them in an airtight container and chill in the fridge up to 3 days.

Other Breakfast Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.