Easy Blueberry Cream Cheese Danish Recipe
Flaky and sweet, these Easy Blueberry Cream Cheese Danish are layered with cream, fresh fruit, and almonds, then drizzled with a quick glaze for the easiest brunch pastry you’ll make.
Servings: 6 servings
Calories: 432kcal
Ingredients
- 1 sheet puff pastry
- 8 oz cream cheese room temperature
- 1/4 cup granulated sugar
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract
- 1/4 tsp almond extract
- 1 tsp lemon juice fresh
- 1 1/2 tsp lemon zest
- 1/4 tsp kosher sea salt
- 3/4 cup blueberries fresh blueberries or frozen
- 1 egg lightly beaten with the milk
- 1 tbsp milk
- 1/3 cup almonds chopped, we like Lightly Salted Blue Diamond Almonds
For the Glaze
- 1 tbsp butter melted
- 1/3 cup powdered sugar
- 1/8 tsp almond extract
- 1/4 tsp vanilla extract
- 1 tbsp milk OR cream
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper or a baking mat; set aside.
- Let the puff pastry thaw, then cut into 6 rectangles.
- Using a knife, score a ½-inch border around the edge of each piece. Prick the inside of the border with a fork several times.
- In a medium-sized mixing bowl, combine the cream cheese, sugar, vanilla extract, almond extract, lemon juice, lemon zest, and salt. Using a hand mixer, beat until smooth and creamy. Spoon 3 heaping tablespoons into the middle of each piece of dough (inside the border) and spread into an even layer. Press the blueberries into the cream cheese mixture.
- Brush the edges (or border) of the puff pastry with the egg wash using a pastry brush. Transfer to the prepared baking sheet, place in the oven, and bake for 20–22 minutes, or until golden brown. Remove from the oven and top with chopped almonds, pressing gently into the cream cheese.
- In a small mixing bowl, combine all of the ingredients for the glaze and whisk vigorously to combine. Drizzle with a spoon or pastry bag over the tops of each danish in a zig-zag pattern.
Notes
-Skip the glaze and finish with a light dusting of powdered sugar instead!
STORE Blueberry Cheese Danish in an airtight container in the fridge for 3–4 days. They’re great cold, or you can warm them briefly in the microwave.
To FREEZE, first flash freeze the danishes on a baking sheet for a few hours. Then wrap each one in parchment paper and plastic wrap, and place in a freezer-safe bag or container—freeze for up to 3 months. Thaw overnight in the refrigerator, then REHEAT in the oven or microwave until warmed through.
Nutrition
Serving: 6serving | Calories: 432kcal | Carbohydrates: 41g | Protein: 13g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 495mg | Potassium: 231mg | Fiber: 2g | Sugar: 20g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 2mg
