Blueberry Danish with Puff Pastry

Be the first to rate it!

Your family will love this easy Blueberry Danish with Puff Pastry—flaky layers, creamy cheese filling, and topped with blueberry preserves.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Blueberry Danish with Puff Pastry

Servings: servings

Calories: 158kcal

Author: Lois

Equipment

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

For the Icing:

1 cup powdered sugar
2 tablespoons milk
¼ teaspoon almond extract
⅛ teaspoon salt
½ cup sliced almonds

Get Recipe Ingredients

Instructions

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!

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.

Nutrition