There’s no easier way to impress guests than with a homemade Blueberry Danish with Puff Pastry—flaky, golden, and delicious!
This recipe takes a bakery-style favorite and simplifies it using store-bought ingredients.
You can enjoy a beautiful, fruit-filled Puff Pastry Recipes without all the time and effort of making dough from scratch.
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Made with buttery puff pastry, sweet blueberry preserves, and a rich cream cheese filling flavored with almond extract, this easy dessert looks and tastes like it came from a bakery.
No one will believe you made it at home—it’s that impressive!
Looking for more blueberry recipes? Try my Blueberry Crumb Coffee Cake, Blueberry Galette, and even my Mini Blueberry Cheesecakes. Yum!
Try this recipe using Crescent Rolls!
Blueberry Cream Cheese Danish with Crescent Rolls
Table of Contents
- Blueberry Cream Cheese Danish with Crescent Rolls
- Tips for Working with Puff Pastry Like a Pro
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Tips for Working with Puff Pastry Like a Pro
Puff pastry is simple to use with a few basic tips. From thawing to baking, these quick pointers will help you get perfect, flaky results every time.
How to Thaw Puff Pastry Quickly
- Thaw in the refrigerator for a few hours or overnight for best results.
- In a pinch, leave the sheets on the counter for 30–40 minutes until pliable.
- Avoid using the microwave—it can melt the butter and ruin the layers.
- Start working with the dough while it’s still cool for best handling.
How to Cut Puff Pastry
- Use a sharp knife or pizza cutter for clean, straight cuts.
- Avoid dragging the blade, which can crush the layers.
- When using cookie cutters, press straight down—don’t twist.
- Chill the dough briefly if it starts to get too soft or sticky.
How to Bake Puff Pastry
- Always bake in a fully preheated oven—400°F to 425°F is ideal.
- Use parchment paper to prevent sticking and ensure even browning.
- Brush with an egg wash for a golden, glossy finish.
- Leave space between pieces to allow for proper puffing.
- Avoid opening the oven door too early to maintain consistent heat.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Swap the fruit: Use cherry, raspberry, strawberry, or apple pie filling in place of blueberry for a different flavor twist.
Use fresh fruit: Instead of pie filling, spoon fresh or lightly sweetened blueberries over the cream cheese before baking.
Try flavored cream cheese: Add lemon zest, vanilla extract, or even a bit of almond extract to the cream cheese for extra flavor.
Use a different dough: If you don’t have puff pastry, crescent dough sheets or phyllo dough can work in a pinch (just note the texture will be different).
Try my Blueberry Cream Cheese Crescent Rolls recipe!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Whisk the egg, then add the sugar, flour, salt, lemon juice, and almond extract. Add the softened cream cheese and whisk until combined with the wet mixture.
Step 2: Cut the rolled out puff pastry sheet in half then score about 1 ½ inches around the edge.
Baking Instructions
Step 3: Brush with milk then bake at 400°F for 10 minutes until lightly golden brown. Press down the centers to create space for the filling.
Step 4: Divide the cream cheese mixture and evenly spread on the two rectangles.
Step 5: Add the blueberry preserves on top of the cream cheese mixture.
Step 6: Bake again for 15 minutes.
Step 7: Make the icing by mixing the powdered sugar, almond extract, and milk together.
Step 8: Drizzle the icing over the pastries once they're done baking.
Step 9: Top with the sliced almonds. Allow to cool for about 5 minutes before cutting. Enjoy!
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO keep the puff pastry cold while working with it—chilled dough rises better and holds its shape during baking. For best results, chill the assembled pastry in the fridge for about 30 minutes before baking to ensure the butter firms up and creates maximum puff.
❌ DO NOT over-handle or roll the dough too much, as it can flatten the layers and prevent that light, flaky texture.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
To prevent a soggy bottom, make sure your filling isn’t too wet—drain excess liquid if using fresh or frozen fruit. Bake the pastry on parchment paper on a metal baking sheet (not glass) to help conduct heat evenly. You can also preheat the baking sheet before placing the pastry on it for an extra crisp bottom layer.
Use a sharp knife or pizza cutter to slice the puff pastry into even pieces. For clean edges and the best rise, avoid dragging the blade—press straight down with a firm motion. If the dough has warmed up while working, chill it for a few minutes before cutting to help it hold its shape.
How to Store, Freeze and Reheat
Refrigerate: Store leftover danish in an airtight container in the refrigerator for up to 3 days. For best texture, allow it to cool completely before storing.
Freezer: Wrap individual pieces tightly in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator, then reheat in a 300°F oven for 8–10 minutes or until warmed through and the pastry is crisp again. Avoid microwaving, as it can make the pastry soggy.
More Recipes You'll Love!
Check out my other recipe for Crescent Roll Danish Ring. Or you might like this recipe for Easy Cream Cheese Danish.
📖 Recipe Card
Blueberry Danish with Puff Pastry
Ingredients
- 1 egg
- 2 tablespoons all purpose flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 8 ounces cream cheese, softened
- 1 sheet frozen puff pastry, thawed
- ⅔ cup blueberry preserves
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
- ⅛ teaspoon salt
- ½ cup sliced almonds
Method
- Preheat the oven to 400°F.
- In a mixing bowl, add the egg and whisk until beaten.
- Then add in the flour, sugar and salt. Whisk again until combined.
- Pour in the lemon juice and almond extract, whisking together a third time.
- Add the softened cream cheese to the bowl and whisk slowly into the wet mixture to combine and then rapidly until smooth and creamy. There may be some small clumps , but they will melt down and disappear once baked on the pastry. Set aside this mixture.
- Prepare a baking sheet with parchment paper. Roll out the rectangular sheet of puff pastry and use a pizza or pastry cutter to slice down the center in half, creating two 10 inch by 5 inch wide rectangles of puff pastry.
- Score lines around the edge of each dough slab, about 1 ½ inches from the edge of the dough, creating a rectangle. Brush the pastry with some milk before baking in the oven for 10 minutes. It will become puffy and lightly golden brown.
- Remove the pastry from the oven once done and press down the center of each rectangle, leaving the edges, where you scored the dough earlier, puffed up still. This will create the space for the cream cheese filling.
- Use a large tablespoon to split the cream cheese filling evenly between the two pastries, spreading to coat the center.
- Then take dollops of the cherry preserves and place along the center of the cream cheese filling, gently spreading with the back of the spoon on top of the filling.
- Bake in the oven again for 15 more minutes to cook the cream cheese and cherry center and brown the edges of the puff pastry more.
- While that bakes, make the icing. In a small mixing bowl, add the powdered sugar, almond extract and milk all at once. Whisk together until smooth and about the consistency of glue.
- Once the pastry is done baking, drizzle both pastries with icing. Then top with the sliced almonds to finish.
- Let cool for about 5 minutes, before cutting into triangular slices to serve and enjoy!
Nutrition
Notes
- Use a sharp knife or cookie cutter and press straight down—don’t twist or drag.
- Chill the dough briefly if it becomes too soft or sticky.
- Always bake in a fully preheated oven at 400–425°F.
- Line your baking sheet with parchment paper to prevent sticking and promote even browning.
- Leave space between pieces so they puff up properly.
- Avoid opening the oven door too early to maintain consistent heat.
- If you notice the puff pastry browning too much during the second bake, cover the edges with foil to prevent it from becoming too dark while still allowing the center to cook.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Joanne says
This looks absolutely incredible!