Description
This Blueberry Cream Cheese Danish features buttery puff pastry filled with smooth vanilla cream cheese and topped with juicy blueberries. It bakes up golden, flaky, and perfectly balanced between creamy and fruity.
Ingredients
- 1 sheet puff pastry (thawed, kept cold)
- 4 oz cream cheese (softened)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 tsp cornstarch
- 1 tsp lemon juice (optional)
- 1 egg (beaten, for egg wash)
- 2 tbsp powdered sugar (optional garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix cream cheese, sugar, vanilla, and lemon zest until smooth.
- Toss blueberries with cornstarch and lemon juice.
- Cut puff pastry into 4 squares and lightly score borders.
- Spread cream cheese mixture inside borders.
- Top with blueberry mixture.
- Brush edges with beaten egg.
- Bake 15–18 minutes until golden brown and puffed.
- Cool slightly and dust with powdered sugar if desired.
Notes
- Keep puff pastry cold for maximum rise.
- Do not overfill the center to prevent leakage.
- Bake until deeply golden for crisp layers.
- If using frozen blueberries, do not thaw to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes