Made with flaky puff pastry, cream cheese and fresh blueberry sauce, this Blueberry Cream Cheese Puff Pastry is hard to resist!
Indulging in a freshly baked pastry is the perfect way to start your day, and what better way to do so than with a homemade flaky danish?
Follow the step-by-step instructions with photos below on how to make this breakfast danish at home.
Check out all the other puff pastry recipe ideas for even more delicious recipes.
This recipe was inspired by my Blueberry Cream Cheese Danish Crescent Rolls only with puff pastry and fresh blueberry sauce. You don't have to use the homemade blueberry sauce and topping.
Canned blueberry pie filling would work fine with this recipe! This puff pastry danish recipe is perfect for breakfast, brunch or as a sweet treat with your afternoon cup of tea.
Check out the recipe notes and variations following the step-by-step photos for any possible substitutions or tips on making the recipe your own.
Looking for more Puff Pastry Recipes? Try my Puff Pastry Braid with Lemon Cream Cheese, Puff Pastry Cream Cheese, Chocolate Cream Cheese Puff Pastry and even my Puff Pastry Hearts filled with chocolate mousse. Yum!
Table of Contents
- Puff pastry is a buttery, flaky dough that's often filled with sweet or savory fillings.
- You can fill the pastries with various types of cream cheese, fruit jams, custards, chocolate, or nuts.
- They are usually shaped into a spiral form, pinwheel shape, circles or even fancy braids. Then they're baked until golden brown.
- To ensure the perfect rise of your puff pastry, it's essential to keep the dough chilled until you're ready to work with it. This helps prevent the butter layers from getting too warm, resulting in a flawless puff pastry.
🛒Helpful Kitchen Tools
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 Substitutions and Variations
- Change it up and use strawberries for the blueberries.
- You can use Mascarpone cheese or Neufchatel in place of the cream cheese.
- If you don't have fresh blueberries, use frozen or even canned blueberry pie filling.
- Step 1: Mix the cream cheese, sugar, lemon juice, and egg together with a hand mixer until creamy and smooth. Set aside while you prepare the blueberry sauce.
- Step 2: Add blueberries, sugar, and lemon juice to a saucepan of medium heat. Cook until thickened for about 8 minutes. Strain the blueberry sauce from the whole blueberries and keep in separate bowls.
- Step 3: Roll out the creases of the puff pastry with a rolling pin. Cut out as many hearts as you can with a cookie cutter. Use a knife to score another heart ¾ inch from the edge of the dough.
- Step 4: Place the cutouts on a baking sheet prepared with parchment paper.
📌Quick Tip: If while you're working with the dough, you see it's beginning to get too warm, simply place it back in the refrigerator.
- Step 5: Add 2 tablespoons of the cream cheese filling to the centers of each puff pastry heart. Place 1 tablespoon of the whole blueberries on top of the filling. Put the baking tray in the refrigerator to chill the dough for 30 minutes.
📌Quick Tip: Be sure to chill the dough before baking so the puff pastry puffs up nicely.
- Preheat the oven to 400°F.
- Take the baking tray out of the refrigerator and brush the edges of the hearts with an egg wash.
- Bake for 12 minutes or until golden brown.
- Let cool for 5 minutes.
- Step 6: Drizzle the puff pastry hearts with the blueberry sauce. Sprinkle with powdered sugar if desired.
Before You Begin!
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- Keep leftovers in an airtight container in the refrigerator for about a day.
- Puff pastry recipes such as these breakfast danishes are best eaten fresh.
- Prepare the danishes as directed above; only don't bake them.
- Lay the prepared pastries on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer and freeze until the pastries are firm.
- Once the pastries are frozen, wrap them tightly in plastic wrap and place them in an airtight container or zip-top bag. Label and date the container.
- You can store the pastries in the freezer for up to 4 weeks.
🔁 Thawing and Reheating Tips
- When you're ready to bake the pastries, remove them from the freezer and let them thaw in the refrigerator overnight or for several hours.
- The next morning, place the danish on a parchment lined baking sheet and follow the baking directions listed above.
➡️Top Recipe Tip
- Make sure the cream cheese is at room temperature to whip up smoothly.
- Parchment paper makes clean up a breeze.
- Chill the dough for at least 30 minutes to ensure the puff pastry puffs up with flakey layers.
Allow the pastry to thaw in the refrigerator for several hours or overnight. This slow thawing method helps prevent the pastry from becoming too soft and losing its shape.
If well wrapped in plastic wrap, it can last 2-3 days unbaked.
Prepare the puff pastry danish; except do not bake them. Place them on a baking sheet lined with parchment paper and wrap in plastic wrap. Store in the refrigerator overnight until the next morning when you're ready to bake them.
🌟Try these recipes next...
- Check out my other recipe for Raspberry Cream Cheese Puff Pastry.
- Or you might enjoy this recipe for Lemon Tarts.
- 1 sheet puff pastry, thawed
- 1 egg + 1 tablespoon water for the egg wash
For the Cream Cheese Filling:
- 8 ounces cream cheese
- ½ cup sugar
- 1 egg
- 1 tablespoon lemon juice
For the Blueberry Sauce:
- 1 cup blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- In a mixing bowl, add the cream cheese, sugar, lemon juice, and egg. Use a mixer to combine all these ingredients until smooth and creamy. Set aside.
- In a saucepan over medium heat, add the blueberries, sugar, and lemon juice.
- Stir every couple of minutes and let cook until a thick blueberry sauce forms, about 8 minutes. Strain the blueberry sauce from the whole blueberries and keep the sauce and blueberries in separate bowls.
- Unfold the puff pastry and using a rolling pin, press out the creases. Using a heart shaped cookie cutter, cut out as many hearts as you can.
- Using a paring knife, cut another heart in the center following the exact shape of the cut out about ¾ inch from the edge of the dough. You are creating separation fro the edges of the pastry to rise and the center to stay held down with the filling, so do not cut the center heart fully.
- Place the heart shaped cutouts on a parchment lined baking sheet.
- Fill the center of each puff pastry with 2 tablespoons of the cream cheese filling spreading to fully fill the inner heart. Place about 1 tablespoon of the whole blueberries on top of the cream cheese filling.
- Place the baking tray in the refrigerator to chill the dough for 30 minutes.
- Preaheat the oven to 400°F.
- Remove the tray from the refrigerator and brush the edges of the puff pastry hearts with egg wash.
- Bake for 12 minutes or until the pastry edges are golden brown.
- Remove from the oven and let cool for 5 minutes.
- Drizzle with the blueberry sauce and sprinkle with powdered sugar.
Be sure to chill the dough before baking so the puff pastry puffs up nicely.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 126mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 5g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.