Craving a bakery-style treat that’s incredibly easy to make at home? This Blueberry Cheese Danish is the answer! Flaky puff pastry, sweetened cheese cheese filling, and a delicious blueberry pie filling come together for a decadent dessert or breakfast option. Whether you’re hosting brunch or treating yourself to something special, this quick recipe is perfect.
This puff pastry danish is not only quick to prepare but also incredibly versatile, making it an excellent option for weekend mornings or special occasions. The combination of creamy and fruity flavors paired with the buttery, golden layers creates an irresistible bite every time. If you love this danish recipe, you might also enjoy trying other simple pastries like this easy puff pastry apple tart or this easy cherry strudel made with puff pastry.
Why I Love This Recipe
Quick and Easy
Just a few ingredients and less than 30 minutes to make!
Rich and Creamy
The sweetened cream cheese pairs perfectly with the blueberry filling.
Inexpensive
Have you bought a blueberry danish from a bakery lately? Wow! $$$
Make your own for a fraction of the cost!
Impressive Yet Simple
Looks bakery-worthy but takes no time at all.
Ingredients
The puff pastry makes this so simple! I always stock up frozen puff pastry when it's on sale.
Puff pastry: Thawed according to package instructions.
Cream cheese: Softened for easy mixing. I use the original, not the low-fat.
Granulated sugar: For sweetening the cream cheese.
Canned blueberry pie filling: Rich and fruity. I've used canned in this recipe but if you would like to use your own blueberry pie filling (using either fresh or frozen blueberries), that works too!
Powdered sugar (optional): For dusting before serving.
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Instructions
Step 1
Preheat your oven to 400°F (200°C) and line 2 baking sheets with parchment paper. Roll out the puff pastry onto the parchment. Each sheet will be cut into 6 pieces (3" x 4.5"). There are two sheets per box so a total of 12 danishes will be made.
Step 2
In a mixing bowl, combine the softened cream cheese and granulated sugar. Mix until smooth and creamy.
Step 3
Score each edge so there is a ¾ inch border. Poke the
Spread the cream cheese mixture down the center of the puff pastry, leaving about ¾ inch of border on each edge. Spoon the blueberry pie filling evenly over the cream cheese layer.
Make an egg wash by scrambling the egg and adding roughly 2 tablespoons of water in a small bowl. Use a pastry brush to coat edges of pastry so they brown nicely.
Step 4
Bake for 18–20 minutes, or until the puff pastry is golden brown and flaky. Remove from the oven and let cool slightly.
Step 5
Dust with powdered sugar if desired, then slice and serve warm or at room temperature.
Tips for Success
Thaw Puff Pastry Properly: Let it thaw in the fridge for a few hours or overnight for easy handling. Follow the instructions on the back of the package.
Use High-Quality Filling: Opt for a good brand of blueberry pie filling for the best flavor.
Serve Fresh: This pastry is best enjoyed the same day for the crispiest texture.
Serving Suggestions
Enjoy this Blueberry Cheese Danish:
- As a delightful breakfast with coffee or tea.
- As a dessert topped with whipped cream or ice cream.
- At a brunch spread alongside fresh fruit and other pastries.
Storage
In the refrigerator, store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for a few minutes to restore crispness.
To freeze, wrap individually. Let it come to room temperature then reheat in oven.
Other Pastry Recipes You’ll Love
Cherry Danish (using puff pastry)
Ingredients
- 1 sheet frozen puff pastry from the grocery store
- 10 oz cherry pie filling about ½ a can (21 oz can)
- 1 large egg for the egg wash
- 1 tablespoon powdered sugar optional - to dust prior to serving
Instructions
- Puff pastry should be thawed overnight in the refrigerator, following instructions on the box.
- Preheat oven to 400℉. Line baking sheet with parchment paper.
- Cut puff pastry sheet into 6 pieces. Each Pepperage Farm puff pastry sheet gets cut into 6 pieces that are 3"x 4.5". This recipe uses 1 sheet, but the recipe easily doubles to make 12 servings using 2 sheets of puff pastry.
- Score border roughly ¾ of an inch. Poke the center part with a fork so the pastry won't rise as much in the center. Spoon the cherry pie filling evenly into single layer inside the scored section.Make an eggwash (scramble egg in a bowl with 2 tablespoons of water). Brush on edges to help danish edges bake to a golden brown.
- Bake for 16 - 18 minutes. Once out of the oven, allow to cool for a few minutes. Dust with powdered sugar just prior to serving. If the danishes are too hot, the sugar melts and you won't see it (if that happens, just add a little more when the pastry as cooled).
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