Blueberry Cheese Danish
A delightful treat with a flaky crust and creamy cheese filling, enhanced by fresh blueberries, perfect for breakfast or snacks.
Ingredients
Cream Cheese Filling
- 250 grams cream cheese, softened Ensure cream cheese is softened to avoid lumps.
- 60 grams icing sugar Adds a sweet touch to the filling.
- 1 large egg yolk Enriches the filling with velvety depth.
- 1 teaspoon vanilla extract Infuses a warm, aromatic flavor.
Blueberry Mixture
- 150 grams fresh blueberries Bursting with sweet, tangy goodness.
- 60 grams blueberry jam Creates a luscious fruity layer.
Pastry
- 2 sheets puff pastry Thawed for perfect flaky texture (homemade or store-bought).
- 1 large egg Whisked for egg wash.
- 1 zest lemon To brighten the flavors with a hint of citrus.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line two large cookie sheets with parchment paper.
- In a small bowl, mix the softened cream cheese, icing sugar, egg yolk, and vanilla extract until smooth.
- In another bowl, mix the fresh blueberries with blueberry jam.
- On a floured surface, unroll the thawed puff pastry sheets and cut each into 9 rectangles.
- Score a smaller rectangle within each piece, leaving a 1 cm border, and brush the outer edges with the whisked egg.
Assembly
- Spoon about 1 1/2 tablespoons of the cheese mixture into the center of each pastry rectangle.
- Layer the blueberry mixture on top of the cheese filling.
- Arrange the pastries on the lined baking trays, spacing them about 5 cm apart.
Baking
- Bake in the preheated oven for 13-15 minutes or until the edges are golden brown.
- Switch the positions of the trays halfway through to ensure even baking.
- Allow the pastries to cool slightly before serving, and garnish with lemon zest if desired.
Notes
Serve warm for a delightful experience. Great for brunch or afternoon tea. Consider variations such as using different fruits or whole wheat puff pastry.