Blueberry Cream Cheese Danishes
Ingredients
-
Pastry: 1 sheet frozen puff pastry (thawed).
-
Cream Cheese Filling: 4 oz softened cream cheese, 2 tbsp sugar, 1/2 tsp vanilla extract, and a squeeze of lemon juice.
-
Blueberry Topping: 1 cup fresh blueberries, 1 tbsp sugar, and 1/2 tsp cornstarch.
-
Finish: 1 egg (beaten for egg wash) and coarse sugar for sprinkling.
Instructions
-
Prep the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
-
Make the Fillings: In a small bowl, whisk the cream cheese, sugar, vanilla, and lemon juice until smooth. In a separate bowl, gently toss the blueberries with sugar and cornstarch until coated.
-
Shape the Pastry: Unroll your puff pastry sheet on a lightly floured surface. Cut it into 4 equal squares.
-
Assemble: Place a dollop of the cream cheese mixture (about 1.5 tablespoons) into the center of each square. Top the cheese with a generous spoonful of the blueberry mixture.
-
The Fold: To achieve the look in your photo, pull two opposite corners of the pastry toward the center and overlap them slightly over the fruit, pressing down to secure.
-
The Finish: Brush the exposed pastry dough with the beaten egg wash. This is the secret to that deep golden-brown shine. Sprinkle the edges with coarse sugar for extra crunch.
-
Bake: Bake for 18–22 minutes, or until the pastry is puffed and golden.
Pro Tip: Let them cool for at least 10 minutes before serving. The fruit filling gets very hot and needs a moment to set so it doesn’t run when you take your first bite!