Blueberry Danish
This blueberry danish is super easy to make. It uses frozen puff pastry, has a cream cheese filling, and topped with a homemade blueberry preserves. It is topped with a vanilla glaze for extra sweetness.
Servings: 6 danishes
Calories: 158kcal
Ingredients
- 1 sheet Frozen puff pastry
- 4 oz Cream cheese room temperature
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg for egg wash
- 2 tsp Water for egg wash
Blueberry Preserves
- 1 cup Blueberries fresh or frozen
- 1/3 cup White granulated sugar
- 1 TBSP Water
- 1/2 cup Blueberries
Vanilla Icing
- 1/2 cup Powdered sugar sifted
- 1 TBSP Milk
- 1 tsp Pure vanilla extract
Instructions
Blueberry Preserves
- 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, 1/3 cup White granulated sugar, 1 TBSP Water
- Take off the heat and pour into a glass container. Mix in the 1/2 cup of blueberries. Cool completely before using. I put the blueberries in the fridge to speed up the cooling process.1/2 cup Blueberries
Blueberry Danish
- 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 TBSP White granulated sugar, 1 tsp 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 1/4 to 1/2 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 1/2 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 tsp Water
- Bake for 14-17 minutes. Bake until the edges of the pastry is golden.
- Cool on a cooling rack.
Vanilla Icing
- In a small bowl, mix the powdered sugar, milk, and vanilla. Pour the glaze on top of the danishes.1/2 cup Powdered sugar, 1 TBSP Milk, 1 tsp Pure vanilla extract
Nutrition
Calories: 158kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 61mg | Potassium: 60mg | Fiber: 1g | Sugar: 22g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg