Swirled Blueberry Cream Cheese Danish
A delightful treat with flaky pastry and creamy blueberry filling, perfect for breakfast or brunch.
Ingredients
For the Blueberry Sauce
- 1/2 cup fresh or frozen blueberries Bursting with juicy sweetness
- 1 tablespoon granulated sugar Enhancing the blueberries’ natural flavor
- 2 teaspoons balsamic vinegar Adds a unique depth
For the Cream Cheese Filling
- 8 ounces cream cheese Softened to a creamy texture
- 1/4 cup granulated sugar Adding just the right amount of sweetness
- 1 large egg Ensuring a rich filling
- 1/2 teaspoon vanilla extract Providing aromatic warmth
For the Pastry
- 1 pound puff pastry dough (2 sheets) Thawed for that flaky, tender texture
- 1 large egg For a golden egg wash
- 1 tablespoon water To mix with the egg for a beautiful glaze
- 2 tablespoons turbinado sugar For a delightful crunch
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Begin thawing puff pastry according to package instructions.
Making the Blueberry Sauce
- In a small saucepan, combine blueberries, 1 tablespoon of granulated sugar, and balsamic vinegar.
- Bring to a gentle boil, then reduce heat and let simmer for about 5 minutes.
- Remove from heat and set aside to cool.
Making the Cream Cheese Filling
- In a mixing bowl, combine softened cream cheese, 1/4 cup of granulated sugar, 1 egg, and vanilla extract.
- Beat with a hand mixer on high speed for 2 minutes until smooth and creamy.
Assemble the Danishes
- Strain the cooled blueberry sauce through a fine mesh strainer and set aside.
- Roll thawed puff pastry sheets into 10 x 10-inch squares and slice each into 6 strips.
- Twist two strips together and form into a circle, pinching to secure.
- Flatten the center and poke holes with a fork to allow steam to escape.
- Repeat with remaining strips to form 12 danish circles.
- Evenly divide cream cheese mixture among danishes, then top with 1 teaspoon of strained blueberry sauce.
- Using a toothpick, swirl blueberry sauce gently into the cream cheese filling.
Baking
- Whisk remaining egg and water for an egg wash and brush edges of danishes.
- Sprinkle turbinado sugar over tops and transfer to lined sheet pan.
- Bake for 18-20 minutes, or until puffed and golden brown.
- Allow to cool on the sheet pan for 5 minutes before serving.
Notes
Store leftovers covered at room temperature for 1-2 days or refrigerate for up to a week. For a healthier alternative, use Greek yogurt instead of cream cheese or replace turbinado sugar with sugar substitutes.