Blueberry Danishes
These homemade Blueberry Danishes are made with puff pastry, a delightful cream cheese mixture, and blueberries, all finished with a simple powdered sugar glaze. They're ready in just 30 minutes and are absolutely scrumptious!
Looking for more delicious breakfast recipes? Try these freezer friendly Strawberry Blueberry Muffins or this delicious Breakfast Pizza with sausage and homemade gravy.
Make sure the puff pastry has been fully thawed and kept refrigerated before using it. The key to the puff pastry remaining flaky is to keep it cold.
STEP 1
Mix the softened cream cheese until smooth. Add in the sugar, vanilla extract, flour, egg yolk and lemon zest. Mix until fully combined.
STEP 2
Lay out the puff pastry on a lightly floured surface. Cut each sheet into 6 equally sized rectangles. Score each square leaving an 1/2-inch border.
STEP 3
Pierce the centers of each rectangle with a fork several times. This helps prevent the puff pastry from rising too much in the centers. Place on a parchment lined baking sheet.
STEP 4
Spoon two tablespoons of the cream cheese filling in the center of each puff pastry rectangle. Top with your desired amount of blueberries.
STEP 5
Brush the edges with the eggwash and bake for 16-18 minutes. Drizzle the glaze over the danishes before serving. Enjoy!
Store the danishes in an airtight container in the refrigerator. Reheat for 20-30 seconds in the microwave or enjoy cold.
These homemade Blueberry Danishes are made with puff pastry, a delightful cream cheese mixture, and blueberries, all finished with a simple powdered sugar glaze. They're ready in just 30 minutes and are absolutely scrumptious!
- 1 package puff pastry (2 ct. package)
- 8 ounces cream cheese (softened)
- 4 ounces granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1/4 teaspoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 tablespoon water
- 1/3 cup powdered sugar (plus 2 tablespoons)
- 1/4 cup heavy cream
Preheat an oven to 400°F and line a baking sheet with parchment paper.
In a mixer cream the cream cheese until smooth. Add in the granulated sugar, 1/2 teaspoon of vanilla extract, flour, 1 egg yolk and the lemon zest. Continue mixing until fully combined.
In a small bowl whisk together the remaining egg and 1 tablespoon of water to make an eggwash. Set aside.
Lay out the puff pastry on a lightly floured surface. Cut each sheet into 6 equally sized rectangles. Score each square leaving an 1/2-inch border.
Pierce the centers of each rectangle with a fork several times. This helps prevent the puff pastry from rising too much in the centers. Place on a parchment lined baking sheet.
Spoon two tablespoons of the cream cheese filling in the center of each puff pastry rectangle. Top with your desired amount of blueberries.
Brush the edges with the eggwash and bake for 16-18 minutes.
While the danishes are cooling whisk together the powdered sugar, remaining 1/2 teaspoon of vanilla extract and heavy cream until smooth.
Once the danishes are cool, drizzle with the glaze. Enjoy!
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