Blueberry Cheese Danish

Updated: Oct 2, 2019


I love a good cheese danish. But I think they're so hard to find these days. Usually, there's a lot of pastry and very little cheese. So I set out to make my own and added blueberry preserves for good measure. As you can see, they look incredible, and I can tell you they were just delicious. I baked these in the afternoon, and my husband and sons devoured them before dinner. Loaded with a lemon-vanilla cheese filling and just enough fruity topping made these danish the best.

Ingredients for Blueberry Cheese Danish:


1 package of frozen puff pastry

8 ounces cream cheese, room temperature

1 egg yolk

1 whole egg + 2 tablespoons water, lightly beaten

1/4 cup confectioners sugar

2 tablespoons Greek yogurt

1 teaspoon lemon zest

1/2 teaspoon vanilla

1/2 teaspoon fresh lemon juice

pinch of fine sea salt

about 1/2-3/4 cup good quality blueberry preserves, room temperature


You will need two sheet pans for this recipe.


Time-Saving Tip: Start making your coffee because these come together quickly!


Let's see what we need.


We're ready to make the danish.



Spread out the two pieces of puff pastry. With your finger gently press down on the creases. Cut each piece into four equal parts so you will have a total of eight pieces. Using a pastry brush, paint the corners of each square with the egg wash. Then fold all of the corners in so they meet in the middle, gently press down in the center; set aside.


Beat the cream cheese and the sugar together until well blended. Add in the egg yolk, yogurt, lemon juice, lemon zest, vanilla, and salt. Beat just until combined.


Top the center of each pastry with filling. Please do your best to distribute the cheese mixture and leave it in a pile equally. Brush the dough with the egg wash then top each with about 1/2 teaspoon of preserves. At this point, I like to refrigerate the pastries for nearly an hour. I find it puffs more when baked if it's chilled. Bake in a preheated 425-degree oven until puffed and golden. Baking the pastry takes about 25 minutes. Start checking for doneness at 20 minute minutes. When they come out of the oven, I like to add another dollop of preserves right on top. The preserves will melt that's to the hot danish.


They're ready! These are amazing. My days of buying bad cheese danish are over. I promise you will swoon when eating one of these. This danish is definitely my new favorite recipe.


Enjoy!


Blueberry Cheese Danish:


  • 1 package of frozen puff pastry

  • 8 ounces cream cheese, room temperature

  • 1 egg yolk

  • 1 whole egg + 2 tablespoons water, lightly beaten

  • 1/4 cup confectioners sugar

  • 2 tablespoons Greek yogurt

  • 1 teaspoon lemon zest

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon fresh lemon juice

  • pinch of fine sea salt

  • about 1/2-3/4 cup good quality blueberry preserves, room temperature

  • Spread out the two pieces of puff pastry. With your finger gently press down on the creases. Cut each piece into four equal parts so you will have a total of eight pieces. Using a pastry brush, paint the corners of each square with the egg wash. Then fold all of the corners in so they meet in the middle, gently press down in the center; set aside.

  • Beat the cream cheese and the sugar together until well blended. Add in the egg yolk, yogurt, lemon juice, lemon zest, vanilla, and salt. Beat just until combined.

  • Top the center of each pastry with filling. Please do your best to distribute the cheese mixture and leave it in a pile equally. Brush the dough with the egg wash then top each with about 1/2 teaspoon of preserves. At this point, I like to refrigerate the pastries for nearly an hour. I find it puffs more when baked if it's chilled. Bake in a preheated 425-degree oven until puffed and golden. Baking the pastry takes about 25 minutes. Start checking for doneness at 20 minute minutes. When they come out of the oven, I like to add another dollop of preserves right on top. The preserves will melt that's to the hot danish.

  • You will need two sheet pans for this recipe

  • Time-Saving Tip: Start making your coffee because these come together quickly!

2 comments

2018 Cranberry Walk