Description
Indulge in homemade Decadent Blueberry Cream Cheese Danish, featuring flaky puff pastry filled with a creamy sweetened cream cheese mixture and topped with a luscious blueberry compote. Baked to golden perfection and optionally dusted with powdered sugar, these Danish pastries are perfect for breakfast, brunch, or an elegant dessert.
Ingredients
Scale
Pastry
- 2 puff pastry sheets
Cream Cheese Filling
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Blueberry Topping
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cornstarch
Egg Wash
- 1 large egg
- 1 tsp water
Optional Garnish
- Powdered sugar (for dusting)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cut Puff Pastry: Unfold both puff pastry sheets and cut each into 4 equal squares to yield a total of 8 squares. Score a half-inch border around each square and prick the centers with a fork to allow steam to escape.
- Mix Cream Cheese Filling: In a mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Fill the Pastry: Spoon approximately one tablespoon of the cream cheese filling into the center of each puff pastry square, staying within the scored border.
- Cook Blueberries: In a small saucepan, combine the blueberries, 2 tablespoons of water, and lemon juice. Simmer over medium heat for 3 to 5 minutes until the blueberries soften and release their juices.
- Thicken Blueberry Topping: Stir in the cornstarch and continue to cook for another minute until the mixture thickens into a glossy compote. Remove from heat and let it cool slightly to avoid melting the cream cheese when added.
- Top Pastries: Spoon about one tablespoon of the blueberry topping evenly over the cream cheese filling on each puff pastry square.
- Apply Egg Wash: Whisk the egg and 1 teaspoon of water together to make an egg wash. Brush this wash carefully on the scored pastry borders to promote a golden, glossy finish.
- Bake: Place the prepared pastries on the baking sheet and bake for 18 to 20 minutes in the preheated oven, or until the puff pastry is puffed up and golden brown.
- Cool and Serve: Allow the danishes to cool slightly before serving. Optionally, sprinkle with powdered sugar to add a delicate sweetness and elegant finish.
Notes
- For best results, use cold puff pastry to ensure maximum flakiness.
- You can substitute frozen blueberries for fresh; just thaw before cooking.
- Prepare the blueberry topping in advance and refrigerate if needed, rewarming gently before use.
- Use aluminum foil or silicone baking mats as alternatives for lining your baking sheet.
- Dusting with powdered sugar is optional but enhances presentation and adds a touch of sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
