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Blueberry Cheese Danish

Flaky puff pastry filled with creamy cheesecake and juicy blueberry filling, baked until golden and finished with powdered sugar.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 8 danishes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Pastry
  • 2 sheets puff pastry thawed
  • 1 egg for egg wash
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
Blueberry Filling
  • 1.5 cups blueberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook blueberries, sugar, lemon juice, and cornstarch in a saucepan until thickened. Cool completely.
  3. Beat cream cheese, sugar, egg yolk, vanilla, and lemon zest until smooth.
  4. Roll out puff pastry and cut into equal squares. Score inner borders.
  5. Fill centers with cream cheese mixture and top with blueberry filling.
  6. Brush edges with egg wash and bake 18–22 minutes until golden.
  7. Cool slightly and dust with powdered sugar before serving.

Notes

Keep puff pastry cold for best results. Do not overfill.