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Over the last few weeks I had my fair share of cream cheese danish pastries at motel breakfast bars across the Southwestern US. And to be honest, none of them are as good as freshly homemade ones! Well, semi-homemade. I used a premade, store-bought puff pastry to make these blueberry cream cheese danish pastries. I topped the danish pastries with my homemade blueberry fennel jam along with fresh blueberries. You can definitely use storebought blueberry jam if you’d like!
You can make this recipe eggless by using heavy cream or aquafaba instead of egg wash. I omitted the egg that is usually in the cream cheese filling in most recipes and opted for using powdered sugar which helps the filling set in the blueberry cream cheese danish.
You can shape your danish pastry in a variety of ways! You can make your life easy by just cutting squares, poking the centers with a fork, and adding the toppings on top. I went for a rosette-style shape that I saw on Binging with Babish’s danish video (linked below!). I tucked in a fresh blueberry into each loop. Make sure not to over “fill” the danish pastry with the cream cheese or jam otherwise, it will explode and melt everywhere!
The blueberry fennel jam and the slightly sweet cream cheese with the buttery flaky pastry is just heaven! I glazed mine with a simple powdered sugar glaze while they were still slightly warm. You can skip the glaze if you want to keep it simple.
Be sure to tag me in your social media @milkandcardamom if you decide to make these blueberry cream cheese danish pastries!
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Blueberry Cream Cheese Danish
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Flaky puff pastry dotted with lightly sweetened cream cheese and a dollop of homemade blueberry fennel jam and fresh blueberries. The perfect tea party dessert! Makes 12 danishes
Ingredients
- 1 egg (optional)
BLUEBERRY CREAM CHEESE FILLING
- 1/4 cup (2 oz) cream cheese, room temperature
- 1 tbsp (13 g) granulated sugar
- 1 tbsp powdered sugar
- 1/2 tsp lemon juice
- 1 tsp vanilla
- 1 sheet of puff pastry
- 1/4 cup blueberry jam
- 1/3 cup fresh blueberries
GLAZE
- 6 1/2 tbsp (50 g) powdered sugar
- 1/2 tsp vanilla extract
- 2 1/2 tbsp heavy cream or milk
Instructions
- Pre-heat oven to 400°F. Line a baking tray with a silicone mat or parchment paper.
- Whisk 1 egg with 1 tsp of water to make an egg wash and set aside. If you don’t use an egg wash, you can use aquafaba or heavy cream. Keep in mind your pastry will be slightly paler.
- In a small bowl, whisk together 1/4 cup (2 oz) cream cheese, 1 tbsp (13 g) granulated sugar, 1 tbsp powdered sugar, 1/2 tsp lemon juice and 1 tsp vanilla. Mix until smooth and spoon the mixture into a piping bag.
- Cut the puff pastry sheet into 3.5-inch squares. Place each square onto the prepared baking tray 2 inches apart. Cut 90-degree angles (L shape) into the corners of each square. If the pastry is sticking or too loose, place the baking tray in the freezer for 3 minutes and try again.
- Brush each pastry with egg wash and pull each edge of the square into the center. Place a blueberry into the looped part of the puff pastry. Brush the pastry with the egg wash again. Pipe about 1/2 tbsp of the cream cheese filling onto the center of each pastry. Spoon 1 tsp of blueberry jam on top of the cream cheese filling.
- Freeze the pastries for 5 minutes and then bake for 20-25 minutes, or until the puff pastry is golden brown. Place on a rack to cool.
- While the pastry is cooling, make the glaze. Whisk together 6 1/2 tbsp (50 g) powdered sugar, 1/2 tsp vanilla extract, and 2 1/2 tbsp heavy cream or milk until smooth. Spoon the glaze into a piping bag and snip off a small hole. Drizzle the glaze on the danish while they are still slightly warm. Let the pastry cool completely before enjoying them!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
