Blueberry Cheese Danish
A delightful treat combining the tangy sweetness of blueberries with creamy cheese, all in flaky puff pastry, perfect for any occasion.
Ingredients
Filling
- 250 grams cream cheese, softened Adds a rich and velvety texture to the filling.
- 60 grams icing sugar Sweet and powdery, blends seamlessly with the cheese.
- 1 large egg yolk Gives a lovely richness and helps bind the filling.
- 1 teaspoon vanilla extract Enhances the flavor profile beautifully.
- 150 grams fresh blueberries The star of this recipe, bursting with flavor.
- 60 grams blueberry jam Offers a concentrated blueberry flavor.
Pastry
- 2 sheets puff pastry, thawed Light, airy layers for a perfect flaky base.
- 1 large egg, whisked For egg wash, gives a golden exterior.
- Zest of 1 lemon Adds refreshing brightness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line two large cookie sheets or baking trays with parchment paper.
- In a small bowl, combine cream cheese, icing sugar, egg yolk, and vanilla extract; mix until smooth.
- In another bowl, gently mix fresh blueberries and blueberry jam together.
- Unroll thawed puff pastry sheets on a lightly floured surface and cut each sheet into 9 rectangles.
- Lightly score a smaller rectangle within each piece, leaving a 1 cm (1/3 inch) border.
- Brush the outer edges with the whisked egg.
- Spoon 1 1/2 tablespoons of the cheese mixture into the center of each pastry.
- Layer the blueberry mixture on top of the cheese filling.
Baking
- Place pastries on the lined baking trays, leaving about 5 cm (2 inches) between each.
- Bake for 13-15 minutes, switching tray positions halfway through baking.
- Let cool slightly before serving, and optionally garnish with lemon zest.
Notes
Serve warm. Can be paired with whipped cream, vanilla ice cream, or a drizzle of warm vanilla glaze. Store leftovers in an airtight container in the refrigerator for up to 3 days.