Description
This Lemon Blueberry Cheese Danish is a delightful breakfast or dessert pastry featuring flaky puff pastry filled with a creamy lemon-flavored cream cheese mixture and fresh blueberries. Finished with a light glaze, it offers a perfect balance of tartness, sweetness, and buttery richness for a delicious and easy-to-make treat.
Ingredients
Scale
Pastry
- 1 sheet of frozen puff pastry, thawed
Cream Cheese Filling
- 4 oz cream cheese (softened)
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Toppings & Finishing
- 1/2 cup fresh blueberries
- 1 egg (beaten, for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
- 1/4 cup powdered sugar
- 1–2 tsp milk (for glaze)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the pastries do not stick and bake evenly.
- Prepare puff pastry base: Roll out the thawed puff pastry sheet on a clean surface and cut it into 4 equal squares for individual danishes.
- Make the cream cheese filling: In a medium bowl, thoroughly mix together the softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy to create the flavorful filling.
- Assemble the danishes: Place a spoonful of the cream cheese mixture in the center of each puff pastry square and gently spread it out, leaving a border around the edges. Top each with a few fresh blueberries for a fruity burst.
- Shape the pastries: Fold the corners of each pastry slightly inward or create a neat border by folding the edges to help contain the filling and blueberries during baking.
- Apply egg wash and sugar: Brush the exposed edges of the puff pastry with the beaten egg to promote golden browning. Sprinkle with coarse sugar if desired for added texture and sweetness.
- Bake the danishes: Place the pastries on the prepared baking sheet and bake in the preheated oven for 15–18 minutes, or until puffed and golden brown.
- Prepare glaze and finish: While the danishes cool slightly, mix the powdered sugar with 1 to 2 teaspoons of milk to form a smooth glaze. Drizzle the glaze over the warm, cooled danishes just before serving for an extra touch of sweetness.
Notes
- You can substitute fresh blueberries with frozen blueberries (do not thaw before using).
- Add a few extra blueberries if you prefer a fruitier danish.
- These danishes are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
