Breakfast · Dessert
Blueberry Danish
Flaky pastry filled with sweetened cream cheese and blueberries, then drizzled with glaze.
- Prep time
- 15 minutes
- Cook time
- 18 minutes
- Total time
- 33 minutes
- Servings
- 8
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 Tbsp lemon juice
- 1 tsp cornstarch
- 1 egg
- 1 Tbsp water
For the Glaze
- 1/2 cup powdered sugar
- 1 Tbsp milk
- 1/2 tsp vanilla extract
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine the blueberries, 2 tablespoons sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat for 4–5 minutes, stirring gently, until the berries begin to burst and the mixture thickens. Let cool slightly.
- Mix the cream cheese, remaining sugar, and vanilla until smooth.
- Cut the puff pastry into 8 equal rectangles and place them on the prepared baking sheet.
- Score a small border around each pastry without cutting all the way through, then spread cream cheese in the center of each one.
- Spoon the blueberry mixture over the cream cheese.
- Whisk the egg with 1 tablespoon water and brush the exposed pastry edges with the egg wash.
- Bake for 15–18 minutes until the pastries are puffed and golden brown.
- Whisk together the powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the warm blueberry danishes and serve.