Blueberry Cheese Danish (Print Version)
# Ingredients:
→ Cheese Filling
01 -
250 grams cream cheese, softened
02 -
60 grams icing sugar (1/4 cup)
03 -
1 egg yolk
04 -
1 teaspoon vanilla extract
→ Blueberry Topping
05 -
150 grams fresh blueberries (1 cup)
06 -
60 grams blueberry jam (1/4 cup)
→ Pastry
07 -
2 sheets puff pastry, thawed (homemade or store-bought)
08 -
1 large egg, whisked (for egg wash)
→ Optional Garnish
09 -
Zest of 1 lemon
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line two large cookie sheets or baking trays with parchment paper. Arrange oven racks in the upper and lower thirds of the oven.
02 -
In a small bowl, combine cream cheese, icing sugar, egg yolk, and vanilla extract. Mix thoroughly using a fork or handheld mixer until smooth. If cream cheese is not softened, microwave it for 15–30 seconds to avoid lumps.
03 -
In another small bowl, mix blueberries and blueberry jam until evenly combined.
04 -
Unroll thawed puff pastry sheets on a lightly floured surface. Using a knife or pizza cutter, cut each sheet into 9 evenly sized rectangles (3x3 grid).
05 -
Lightly score a smaller rectangle within each piece, leaving a 1 cm (1/3 inch) border. This helps the edges puff during baking. Brush the outer edges with egg wash.
06 -
Spoon approximately 1 1/2 tablespoons of the cheese mixture into the center of each pastry. Spread evenly up to the scored edges, leaving the borders clean.
07 -
Layer the blueberry mixture on top of the cheese filling. Optionally, sprinkle granulated sugar around the edges for extra texture and sweetness.
08 -
Place prepared pastries onto the lined baking trays, spacing them about 5 centimeters (2 inches) apart to allow for expansion.
09 -
Bake in the preheated oven for 13–15 minutes, switching the trays' positions halfway through. Bake until the edges puff and turn golden brown.
10 -
Allow pastries to cool slightly before serving. Optionally, garnish with lemon zest. Serve warm and enjoy!