If you love those blueberry danishes in a coffee shop display case, you’ll be surprised how easy they are to make at home. This blueberry cream cheese danish uses store-bought puff pastry, a lightly sweetened cream cheese filling, and blueberry pie filling for a simple bakery-style breakfast pastry.
This recipe is designed for real life baking. There’s no yeast, no rising time, and no special equipment. You can have warm, flaky pastries ready in about 25 minutes, making them perfect for weekend breakfasts, holiday brunches, or anytime you want a quick homemade dessert.
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. For a savory recipe with ham and cheese, try this Ham and Cheese Puff Pastry.
Table of contents
What Is a Blueberry Danish?
A danish is an open-faced pastry made with a flaky dough, a cream cheese or custard filling, and fruit on top. Unlike turnovers or hand pies, a Danish is not sealed. The filling is visible, and the pastry bakes up with crisp, golden edges and a soft center.
Traditional Danish dough is a laminated yeast dough similar to croissant dough, but using frozen puff pastry gives you the same flaky layers without the extra work. The result is a classic bakery-style pastry that’s much easier for home bakers to make.
Why I Love This Recipe
This is an easy breakfast pastry recipe anyone can make.
Using frozen puff pastry means no kneading, no rising, and no complicated steps. Even beginner bakers can get reliable results the first time.
It tastes like a bakery-style danish at home.
The flaky layers, creamy filling, and sweet blueberry topping recreate the coffee shop pastry experience without the bakery price.
Perfect for brunch and holidays.
These blueberry danishes are a great choice for Easter brunch, Mother’s Day breakfast, baby showers, or weekend family breakfasts because they look impressive but take very little effort.
Uses simple grocery store ingredients.
Everything in this recipe can be found in a regular grocery store, and blueberry pie filling makes it easy to bake year-round without worrying about fresh fruit season.
Ready in about 30 minutes.
From start to finish, this quick pastry recipe is faster than most baked breakfast recipes and much easier than homemade yeast pastries.
Ingredients for this Danish Pastry
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! I have also made this cherry puff pastry danish which is also very similar, using cherry filling.
Powdered sugar (optional): For dusting before serving.
Can I Use Frozen Blueberries Instead of Pie Filling?
Yes, you can use frozen blueberries instead of blueberry pie filling, but you will need to adjust them slightly to prevent excess moisture.
Frozen blueberries release more juice as they bake, which can make the center of the danish too wet and soften the puff pastry. To use frozen berries, do not thaw them first. Toss them with 1–2 tablespoons of sugar and 1 teaspoon of cornstarch before adding them to the cream cheese filling. The cornstarch helps thicken the juices as the danishes bake.
Fresh blueberries can also be used. Like frozen berries, they benefit from a small amount of sugar and cornstarch to prevent a watery center.
If you want the easiest and most reliable option, blueberry pie filling gives consistent results year-round and creates that classic bakery-style blueberry danish look.
How to Make a Cream Cheese Danish with Puff Pastry
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
This blueberry cream cheese danish recipe makes 12 pastries and is perfect for breakfast, brunch, or a simple homemade dessert. 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.
FAQs
Yes. Puff pastry should be thawed in the refrigerator for several hours or overnight. It should be cold but flexible. If it is still frozen it will crack, and if it becomes warm the butter layers soften and the pastry will not puff properly.
Too much moisture from the blueberries is the most common reason. Pie filling works best because it is already thickened. If using fresh or frozen blueberries, add a small amount of cornstarch to thicken the juices while baking.
These pastries are best the day they are baked, but you can assemble them and refrigerate for several hours before baking. Bake just before serving for the flakiest texture.
Other Pastry Recipes You’ll Love
Printable Recipe Card
This blueberry cream cheese danish recipe makes 12 pastries and takes about 25 minutes from start to finish.
Blueberry Cream Cheese Danish with Puff Pastry
Ingredients
- 2 sheets frozen puff pastry from the grocery store
- 21 oz blueberry pie filling A full can of pie filling
- 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 2 sheets, to make 12 servings.
- In a bowl, mix 8oz of cream cheese with 3 tablespoons of granulated sugar.
- 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. Spread a layer of the cream cheese and sugar mixture inside the scored border.Spoon the blueberry pie filling evenly into a single layer over the cream cheese layer.
- 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).
Notes
Nutrition (estimate)
Leave a Reply