Description
These Lemon Blueberry Cream Cheese Danishes are a flaky, fruity, and creamy pastry treat made easy with puff pastry. Sweet blueberries and tangy lemon zest pair perfectly with the rich cream cheese filling. Ideal for breakfast, brunch, or a simple dessert!
Ingredients
For the Danish:
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1 sheet puff pastry, thawed
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4 oz cream cheese, softened
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2 tbsp granulated sugar
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1 tsp vanilla extract
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1/2 tsp lemon zest
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1 tsp lemon juice
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1/2 cup fresh or frozen blueberries
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1 egg, beaten (for egg wash)
For the Optional Glaze:
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1/2 cup powdered sugar
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1–2 tsp milk
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1/2 tsp lemon juice or vanilla extract
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Cut the puff pastry into 4 to 6 equal squares or rectangles, depending on your preference.
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Make the filling: In a bowl, mix cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth.
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Assemble the pastries:
Spoon 1–2 tbsp of the cream cheese mixture into the center of each square. Add a few blueberries on top. -
Fold and brush:
Fold corners in slightly or leave open-faced. Brush edges with beaten egg. -
Bake for 15–18 minutes or until the pastry is puffed and golden brown.
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Cool and glaze (optional):
Let pastries cool slightly. Mix powdered sugar, milk, and lemon juice for the glaze, then drizzle over the cooled danishes.
Notes
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Use cold puff pastry for maximum flakiness.
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Don’t overfill the pastries or the cream cheese may leak out.
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Fresh or frozen blueberries work—if frozen, don’t thaw before baking.
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Store in an airtight container in the fridge for up to 3 days.
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Glazed danishes are best enjoyed the same day, but unglazed leftovers can be reheated and glazed before serving.