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A delicious and flaky pastry filled with sweetened cream cheese and juicy blueberries, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh or frozen blueberries
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 egg (for egg wash)
  • 1 tbsp water
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
  3. In another bowl, toss blueberries with lemon juice and cornstarch.
  4. Roll out the puff pastry and cut into rectangles or squares.
  5. Spoon a tablespoon of the cream cheese mixture onto the center of each pastry piece, followed by a spoonful of blueberries.
  6. Fold the edges slightly or shape as desired (e.g., braid, pinwheel).
  7. Beat egg with water and brush over the edges of the pastries.
  8. Bake for 15–18 minutes or until golden brown and puffed.
  9. Allow to cool slightly, then dust with powdered sugar if desired.

Notes

  • Ensure puff pastry is properly thawed before use.
  • Frozen blueberries can be used, but drain excess juice.
  • Store leftovers in the fridge for up to 2 days.
  • You can drizzle with icing instead of powdered sugar for extra sweetness.

Nutrition

Keywords: blueberry danish, cream cheese pastry, easy breakfast, puff pastry dessert

Find it online: https://zesticook.com/83227-2/