Blueberry Danishes
Blueberry Danishes
Ingredients
For the Blueberry Compote
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Danishes
- 2 puff pastry sheets, thawed according to package directions
- 1 large egg
- 1 tablespoon water
- powdered sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet (or two smaller ones) with parchment paper. Set aside.
⏱️ 5 min•🌡️ 400
- 2
Prepare the Blueberry Compote: In a small saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the blueberries burst and the mixture thickens into a jam-like consistency. Mash some of the blueberries with a fork if desired for a smoother compote. Remove from heat and let cool completely.
⏱️ 10 min
- 3
Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer or whisk until smooth and creamy. Stir in the egg yolk and vanilla extract until well combined and the mixture is light and fluffy.
⏱️ 5 min
- 4
Prepare the Puff Pastry: Unroll the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into 4 equal rectangles (approximately 4x5 inches each). You will have 8 pastry pieces in total. Carefully transfer the pastry pieces to the prepared baking sheets.
⏱️ 5 min
- 5
Score the Pastry: Using a sharp knife, lightly score a 1/2-inch border around the edge of each pastry rectangle. Be careful not to cut all the way through the pastry; this border will help the edges puff up during baking.
⏱️ 3 min
- 6
Assemble the Danishes: Spoon or pipe about 2 tablespoons of the cream cheese filling into the center of each scored pastry rectangle, staying within the scored border. Top each cream cheese filling with about 1 tablespoon of the cooled blueberry compote.
⏱️ 5 min
- 7
Egg Wash: In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Lightly brush the scored edges of the puff pastry with the egg wash. This will help them brown beautifully.
⏱️ 2 min
- 8
Bake the Danishes: Bake for 15 to 18 minutes, or until the puff pastry is golden brown and puffed, and the cream cheese filling is set and slightly puffed. The exact baking time may vary depending on your oven.
⏱️ 18 min•🌡️ 400
- 9
Cool and Serve: Remove the danishes from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired. These are best enjoyed warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Danishes
Ingredients
For the Blueberry Compote
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Danishes
- 2 puff pastry sheets, thawed according to package directions
- 1 large egg
- 1 tablespoon water
- powdered sugar, as needed for dusting
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet (or two smaller ones) with parchment paper. Set aside.
⏱️ 5 min•🌡️ 400 - 2
Prepare the Blueberry Compote: In a small saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the blueberries burst and the mixture thickens into a jam-like consistency. Mash some of the blueberries with a fork if desired for a smoother compote. Remove from heat and let cool completely.
⏱️ 10 min - 3
Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer or whisk until smooth and creamy. Stir in the egg yolk and vanilla extract until well combined and the mixture is light and fluffy.
⏱️ 5 min - 4
Prepare the Puff Pastry: Unroll the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into 4 equal rectangles (approximately 4x5 inches each). You will have 8 pastry pieces in total. Carefully transfer the pastry pieces to the prepared baking sheets.
⏱️ 5 min - 5
Score the Pastry: Using a sharp knife, lightly score a 1/2-inch border around the edge of each pastry rectangle. Be careful not to cut all the way through the pastry; this border will help the edges puff up during baking.
⏱️ 3 min - 6
Assemble the Danishes: Spoon or pipe about 2 tablespoons of the cream cheese filling into the center of each scored pastry rectangle, staying within the scored border. Top each cream cheese filling with about 1 tablespoon of the cooled blueberry compote.
⏱️ 5 min - 7
Egg Wash: In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Lightly brush the scored edges of the puff pastry with the egg wash. This will help them brown beautifully.
⏱️ 2 min - 8
Bake the Danishes: Bake for 15 to 18 minutes, or until the puff pastry is golden brown and puffed, and the cream cheese filling is set and slightly puffed. The exact baking time may vary depending on your oven.
⏱️ 18 min•🌡️ 400 - 9
Cool and Serve: Remove the danishes from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired. These are best enjoyed warm or at room temperature.
⏱️ 10 min