🫐 Blueberry Cream Cheese Danish
🧾 Ingredients
For the pastry:
1 sheet puff pastry (thawed)
For the cream cheese filling:
200 g cream cheese (softened)
3 tbsp sugar
1 tsp vanilla extract
1 egg yolk
For the blueberry topping:
1 cup blueberries (fresh or frozen)
2 tbsp sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
For brushing:
1 egg (beaten)
Optional glaze:
1/2 cup powdered sugar
1–2 tbsp milk
👩🍳 Instructions
- Prepare the blueberry topping
In a saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat until berries release juices.
Add cornstarch slurry and cook until thickened.
Let it cool. - Make the cream cheese filling
In a bowl, mix cream cheese, sugar, vanilla, and egg yolk until smooth. - Prepare the pastry
Preheat oven to 200°C (400°F).
Roll out puff pastry slightly and cut into squares (about 8 pieces).
Score a smaller square inside each (don’t cut through). - Assemble
Spread cream cheese mixture inside the scored area.
Add a spoonful of blueberry topping on top. - Bake
Brush edges with beaten egg.
Bake for 15–20 minutes or until golden and puffed. - Add glaze (optional)
Mix powdered sugar with milk and drizzle over cooled danishes.
✨ Tips
Use store-bought puff pastry for quick prep.
You can swap blueberries with strawberries or raspberries.
Best served warm!