Ingredients
- 1 sheet puff pastry, thawed
- 225 g cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg, beaten for egg wash
- 2 tablespoons powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Lightly flour a surface and unfold the puff pastry sheet. Roll it slightly to smooth out any folds.
- Cut the pastry into 6 equal rectangles and place them on the prepared baking sheet.
- Score a border about 1 cm from the edges of each rectangle without cutting all the way through.
- In a bowl, beat the cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy.
- Spoon the cream cheese mixture into the center of each pastry, staying inside the scored border.
- Toss the blueberries with lemon juice and cornstarch, then spoon them over the cream cheese layer.
- Brush the pastry edges with the beaten egg.
- Bake for 18–22 minutes or until puffed and golden brown.
- Allow the danishes to cool slightly.
- Whisk together powdered sugar and milk to make a glaze, then drizzle over the warm pastries before serving.
Notes
- Keep the puff pastry cold before baking for the flakiest texture.
- Frozen blueberries can be used without thawing.
- All-butter puff pastry gives the richest flavor.
- Avoid overfilling with fruit to keep the pastry crisp.
- These danishes taste best slightly warm but are also delicious chilled.
- Store leftovers refrigerated because of the cream cheese filling.
- Mini danishes can be made for parties or brunch platters.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 danish
- Calories: 320
- Sugar: 14g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
