Best homemade pastries that are sure to impress. Start making them by buying frozen puff pastry from the store. Stuff it with sweetened cheese and fresh berries. Finish with a sprinkle of coarse sugar and bake until light and crunchy. It’s better than any baked sweets.
Danish Blueberry Puff Pastry
I love about Danish Blueberry Pie everything! It’s easy to make because the dough is for store-bought frozen puff pastry—no need to spend a few hours from scratch. The cream cheese filling is slightly sweet and slightly savory. The Danish is full of fresh blueberries. And for an extra special touch, light as air and crispy Denmark are topped with coarse, crunchy sanding sugar. Just like the best bakeries.
Ingredients for Cheese Puff Pastry Danish
We need cream cheese, eggs, vanilla extract, powdered sugar, cinnamon, blueberries, blueberry preserves, cornstarch, all-purpose flour, frozen puff pastry, and lemon juice to make cheese puff pastry danish.
How to Store Danishes
This light and crunchy berry Danish is best enjoyed the day it’s made. If any further, store (highly unlikely!) in a container for up to 2 days. Mine is displayed on the kitchen counter in a two-footed cake stand. The danish is a bit softer on the second day, but it will still be delicious. For crispy danish, heat it in a 400-degree oven for 5 minutes or so. Watch closely, so they don’t turn brown.
Flaky Blueberry and Cheese Puff Pastry Danish
Ingredients
Danish
- 1 large egg yolk
- large egg
- 2½ cup blueberries
- 2 sheets of frozen puff pastry thawed
- 2 tbsp powdered sugar
- 2 tbsp cornstarch
- ¼ cups blueberry preserves
- 8 oz cream cheese softened
- ½ tbsp cinnamon
- 1 tbsp vanilla extract
- all purpose flour
icing
- 2 tbsp lemon juice
- ½ cup powdered sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- Add the cream cheese, egg yolks, vanilla extract, powdered sugar, and cinnamon in a bowl. Beat on medium-low speed until creamy, about 2 to 3 minutes.
- Add blueberries In a bowl, preserves, and cornstarch and stir well.
- Lightly flour on a work surface. Open one sheet of puff pastry and place it on the flour. Roll in 12-inch by 12-inch square. Cut into four smaller squares. Place on a baking tray and place a sheet of foil on top. Prepare the second sheet of puff pastry in the same way and put it on the same baking sheet. Place the baking sheet in the refrigerator.
- Whisk the egg with one tablespoon of water in a small bowl.
- Take 1 square puff pastry from the refrigerator and place it on a work surface with a corner pointing up like a diamond shape (see photo above). Top with about 1 1/2 tablespoons of the cheese filling. Spread the cheese filling in a line from the top corner to the bottom corner. Add 1/4 cup of the berry filling on top of the cheese filling. Brush the outer edge of the dough with the egg mixture. Fold the two opposite corners of Dane's center so that they overlap. Brush the top of the dane with more egg wash. Sprinkle with coarse sanding sugar. Place it on the lined baking tray. Continue assembling the remaining danishes. There should be four danishes on each baking sheet.
- Place the baking sheets in the oven. Bake the danish for 20 to 25 minutes or until golden brown.
- While the danish is cooling, make the icing. Add the powdered sugar and two teaspoons of lemon juice to a small bowl. Stir until combined. Add more lemon juice if needed to thin the icing to drip onto the danish.
- With a spoon, drizzle each Danish with icing.
- The danish is best eaten the day it is made. Store for up to 2 days in a covered container or cake stand.
Nutrition
Serving Size: 1 danish, Calories: 522, Sugar: 18.4 g, Sodium: 235 mg, Fat: 33.5 g, Saturated Fat: 12.2 g, Unsaturated Fat: 0 g, Trans Fat: 0 g, Carbohydrates: 49.3 g, Fiber: 2.1 g, Protein: 7.2 g, Cholesterol: 57 mg
