Easy Blueberry Cream Cheese Danish | Cream Cheese Danish Pastry Recipe with Blueberries

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo dough is lighter and can be more economical.

blueberries

🥗Healthier: mixed berries

💰Cheaper: canned blueberries

Mixed berries provide variety and can be less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

Start by making the cream cheese filling by placing 8 ounces of softened cream cheese in a bowl.

Add 1/4 cup of granulated sugar, 1 egg yolk, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to the bowl.

Whip the mixture until creamy.

Use frozen puff pastry (Pepperidge Farm), thawed for about 30 minutes, and roll it out to about a 12 by 10 inch rectangle.

Cut the pastry down the middle and then into six equal pieces.

Place the pieces on a cookie sheet lined with parchment paper.

Using a knife, make a picture frame around each rectangle without cutting all the way through.

Place about a scant tablespoon of the cream cheese mixture in the center of each rectangle.

Add about 6 fresh blueberries on top of the cream cheese mixture for each pastry.

Brush the outside of each pastry with a beaten egg for shine and color.

Preheat the oven to 400 degrees Fahrenheit.

Bake the pastries for about 15 to 18 minutes until golden brown.

Optionally, sprinkle coarse sugar on the outside of the pastries before baking.

For the glaze, mix 2 tablespoons of fresh squeezed lemon juice with 1/4 cup of powdered sugar until smooth and thin, then drizzle over the pastries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens