Swirled Blueberry Cream Cheese Danish (Print Version)
# Ingredients:
→ For the Blueberry Sauce
01 -
1/2 cup fresh or frozen blueberries
02 -
1 tablespoon granulated sugar
03 -
2 teaspoons balsamic vinegar
→ For the Cream Cheese Filling
04 -
8 ounces cream cheese, softened
05 -
1/4 cup granulated sugar
06 -
1 large egg
07 -
1/2 teaspoon vanilla extract
→ For the Pastry
08 -
1 pound puff pastry dough (2 sheets), thawed
09 -
1 large egg
10 -
1 tablespoon water
11 -
2 tablespoons turbinado sugar
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. If not already thawed, begin thawing the puff pastry according to package or recipe instructions.
02 -
In a small saucepan, combine the blueberries, 1 tablespoon granulated sugar, and balsamic vinegar. Bring just to a boil, then reduce the heat to low and simmer for 5 minutes. Remove from heat and set aside to cool.
03 -
In a mixing bowl, combine the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and vanilla extract. Use a hand mixer to beat on high speed for 2 minutes until the mixture is smooth and creamy.
04 -
Once the blueberry sauce has cooled slightly, strain it through a fine mesh strainer and discard the solids. Set the strained sauce aside.
05 -
Unfold the thawed puff pastry sheets and roll each out into a 10 x 10-inch square. Use a pizza cutter to slice each sheet into 6 equal strips, for a total of 12 strips.
06 -
Take two strips and pinch them together at one end. Twist the strips together, then press one end flat and wrap the twisted strip around it to form a circle. Pinch the ends to the rest of the pastry or tuck underneath. Flatten the center with your fingers or a narrow glass, and gently poke it a few times with a fork. Repeat with the remaining strips to create 12 danish circles.
07 -
Divide the cream cheese mixture evenly among the 12 pastries, placing it in the center of each. Drop approximately 1 teaspoon of the strained blueberry sauce on top of the cream cheese filling in each danish.
08 -
Use a toothpick to swirl the blueberry sauce and cream cheese together. Use a lifting motion to bring more of the cream cheese to the top for a marbled effect.
09 -
In a small bowl, whisk together the remaining egg and water to create an egg wash. Brush the edges of each danish with the egg wash using a pastry brush. Sprinkle turbinado sugar over the tops of the danishes.
10 -
Transfer the prepared danishes to the parchment-lined sheet pan, leaving space between them. Bake for 18-20 minutes, or until they are puffed up and golden brown.
11 -
Allow the danishes to cool on the sheet pan for 5 minutes before serving them warm. They can be stored covered at room temperature for 1-2 days or refrigerated for up to 1 week.
# Notes:
01 -
The balsamic vinegar in the blueberry sauce adds depth and brightens the flavor without making it taste like vinegar.
02 -
For best results, make sure your cream cheese is fully softened to room temperature to avoid lumps in the filling.
03 -
These danishes reheat well in a 300°F oven for 5-7 minutes or in a microwave for about 15 seconds.