Description
Indulge in the sweet and tangy flavors of blueberries with this delightful Blueberry Danish recipe. A flaky puff pastry filled with creamy cheese, fresh blueberries, and a hint of lemon zest, this pastry is perfect for breakfast or dessert.
Ingredients
Scale
Puff Pastry:
- 1 sheet puff pastry (thawed)
Cream Cheese Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Blueberry Topping:
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon blueberry jam (optional)
Additional:
- 1 egg (beaten, for egg wash)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Cream Cheese Filling: In a small bowl, mix the cream cheese, sugar, vanilla extract, and lemon zest until smooth.
- Prepare Puff Pastry: Unfold the puff pastry sheet and cut it into 4 equal squares. Score a ½-inch border around each square without cutting through the dough.
- Fill Pastry Squares: Spread about 1 tablespoon of the cream cheese mixture in the center of each square, staying within the border. Toss the blueberries with blueberry jam, if using, and spoon the berries over the cream cheese layer.
- Bake: Brush the edges of the pastry with the beaten egg. Bake for 15–18 minutes until golden brown and puffed.
- Serve: Let cool slightly, dust with powdered sugar, and serve.
Notes
- You can substitute raspberries or strawberries for the blueberries.
- If using frozen berries, do not thaw before baking to avoid sogginess.
- Best enjoyed the same day, but leftovers can be stored in the fridge and reheated in a toaster oven.
Nutrition
- Serving Size: 1 danish
- Calories: 290
- Sugar: 10g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
