We use puff pastry to make these easy blueberry cream cheese danish. However, dont hesitate to use homemade shortbread If you like. These are filled with sweetened lemon cream cheese and fresh blueberries. Perfect for a quick breakfast.

I love crispy, flaky and buttery taste of puff pastry. So everytime I want to buy it I make sure that it is made of dairy-based butter instead of palm oil or margarine. To do that you can simple check the ingredients list stated on the package.

Quicke And Easy Filling

This recipe comes together just in few minutes. Cream cheese filling is made of 5 ingredients which are : cream cheese, sugar, lemon juice, vanilla and blueberries. Before starting, be sure that all ingredients are at a room temperature. To make the filling, all the ingredients except blueberries cream together in a bow until smooth.

How To Bake Puff Pastry Blueberry Cream Cheese Danish

To start, line baking sheet with parchent paper and preheat the oven to 200°C. Cut the pastry in half lenghtwise then cut each half into three rectlanges to make a total of 6 Danish. Transfer the rectlangles on the prepared baking sheets, evenly speced apart.

Using a fork, prick the centres of the rectlanges of puff pastry, leaving a 2 cm border unpriced around the edges. Each of the reclange brush with slightly beaten egg.

Take a spoon of the cream cheese mixture and place in the center of each rectlange. Top each with a spoon of blueberries.

Bake for 15 minutes or until puffen and golden brown areound the egdes.

How To Store

Stor at a room temperature in an airtight container for up to 2 days.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

Check My Other Recipes

Puff Pastry Blueberry Cream Cheese Danish

These are filled with sweetened lemon cream cheese and fresh blueberries. Perfect for a quick breakfast.
Prep Time5 mins
Total Time20 mins
Course: Breakfast, Snack
Yield: 12
Cost: 3 €

Materials

  • 2 package puff pastry 2 sheets
  • 250 g cream cheese 8,8 oz
  • 1/3 cup sugar
  • 1 tbsp lemo juice
  • 1 tbsp vanilla extract
  • 1 egg
  • 170 g blueberries 6 oz

Instructions

  • Preheat the oven to 200 ° C. Line baking sheet with parchment paper r baking mat.
  • To make the filling, mixt together the softened cream cheese, sugar, lemon juice and vanilla extrat until smooth. Set aside.
  • Cut the pastry in half lenghtwise then cut each half into three rectlanges to make a total of 6 Danish. Transfer the rectlangles on the prepared baking sheets, evenly speced apart. Repeat with the second sheet of puff pastry.
  • Using a fork, prick the centres of the rectlanges of puff pastry, leaving a 2 cm border unpriced around the edges. Each of the reclange brush with slightly beaten egg.
  • Take a spoon of the cream cheese mixture and place in the center of each rectlange. Top each with a spoon of blueberries.
  • Bake for 15 minutes or until puffen and golden brown areound the egdes.

Notes

If you are using frozen puff pastry, thaw at a room temperature according to the package directions