This easy 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.
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.
- Vanilla icing- To increase the sweetness, it has a simple vanilla icing that brings it all together.
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 needs to be fresh.
- 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 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 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 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 ½ 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 it on top of the cream cheese mixture.
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 edges of the pastry using a pastry brush.
STEP 7: Bake. Bake the danishes for 14-17 minutes until the pastry is golden brown. 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 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.
Yes you can! You can make these into 8 pastries instead of the 6 for a smaller batch.
Yes you can! You use both sheets of frozen pastry if you double the recipe.
These won't freeze well unfortunately. I don't recommend it.
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
Easy Blueberry Danish
- 1 sheet Frozen puff pastry
- 4 oz Cream cheese room temperature
- 3 tablespoon White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg for egg wash
- 2 teaspoon Water for egg wash
- 1 cup Blueberries fresh or frozen
- ⅓ cup White granulated sugar
- 1 tablespoon Water
- ½ cup Blueberries
- ½ cup Powdered sugar sifted
- 1 tablespoon Milk
- 1 teaspoon Pure vanilla extract
- In a medium saucepan over medium heat, mix 1 cup of blueberries, sugar, and water. Heat until the blueberries start to release their juice, then continue to cook until it thickens. This takes 3-5 minutes.1 cup Blueberries, ⅓ cup White granulated sugar, 1 tablespoon Water
- Take off the heat and pour into a glass container. Mix in the ½ cup of blueberries. Cool completely before using. I put the blueberries in the fridge to speed up the cooling process.½ cup Blueberries
- Pull the frozen puff pastry out of the freezer. Let it sit on the counter for 30 minutes.1 sheet Frozen puff pastry
- While you wait, make the cream cheese filling. Using a mixer, beat the cream cheese, sugar, and vanilla on high speed for 2 minutes until creamy. Set aside.4 oz Cream cheese, 3 tablespoon White granulated sugar, 1 teaspoon Pure vanilla extract
- Roll the puff pastry on a lightly floured surface using a rolling pin. Use a sharp knife to cut into 6 even rectangles.
- Preheat the oven to 400°F. Line a cookie sheet with parchment paper. Place the 6 rectangles of pastry evenly on the cookie sheet.
- Use a sharp knife to make an indent of a rectangle along on the edge of each rectangle. Do not cut all the way through. There should be a ¼ to ½ inch of pastry on the edge. It will look like picture in the post. The goal is to put all the filling in that rectangle you made.
- Use 1 Tablespoon to spread 1 Tablespoon of cream cheese filling inside the smaller rectangle. Use 1 to 1 ½ Tablespoons of the blueberry preserve and scoop on top of the cream cheese. Spread until it is even.
- Place in the freezer for 10 minutes. In a small bowl, mix the egg and water. Then, use a pastry brush to brush the egg wash along the edges of the pastry.1 Large egg, 2 teaspoon Water
- Bake for 14-17 minutes. Bake until the edges of the pastry is golden.
- Cool on a cooling rack.
- In a small bowl, mix the powdered sugar, milk, and vanilla. Pour the glaze on top of the danishes.½ cup Powdered sugar, 1 tablespoon Milk, 1 teaspoon Pure vanilla extract