Every family celebrates Easter in their own special way whether attending
church services, organising egg hunts, or hosting a big Easter party. But it
is the Easter Brunch that sets the tone and mood for the whole day. Whether
you’re serving a crowd or having a low-key Easter celebration with your
family, this exotic delight will be a delightful addition to your Easter
breakfast or brunch spread.
These Blueberry Cream Cheese Danish Pastries look and taste like they came
straight from a fancy bakery but are easier to make than you’d think. Flaky
puff pastry that is filled with a rich cream cheese filling and topped with
juicy plump blueberries, and baked till golden brown.
Every morsel of this has the perfect blend of flavors and screams
deliciousness! These are a total game-changer in any party and get polished
off in minutes!
You’ll be surprised at how easily a recipe like this comes together by using
store-bought puff pastry sheet. I often gravitate toward them for some of my
recipes. It not only cuts down on prep time but also makes the whole process
much more convenient.
These are our favorite easy puff pastry recipes that you will also love:
Can Frozen Blueberries be used for this Recipe?
I recommend using fresh blueberries for this recipe and not frozen ones.
Frozen blueberries would affect the baking time and then the moisture from
them would get onto the edge and won’t allow the puff pastry to rise.
How to Store and Reheat the Extras?
These Blueberry Cream Cheese Danish Pastries are at their best when enjoyed
the same day they’re baked. Since there is cream cheese in this particular
recipe, you will have to refrigerate the leftovers. They will last 3-5 days
in the fridge, however, the pastries will lose their crispiness and will get
soggy. I usually place them onto a baking sheet and reheat them in the oven
at 175 degrees Celsius for 5-10 minutes.
Tips and Tricks
Bring the cream cheese to room temperature while making the filling.
This will ensure that there are no lumps.
Make sure that your puff pastry is cold before starting the recipe.
This will give you those flaky, crispy layers. If you’ve had your
pastry sheet out too long, put it back in the fridge for some time.
Feel free to use any combination of fresh berries to accompany these
Danish pastries. I chose blueberries, but strawberries and raspberries
would also be great choice!
If you make this recipe, I would love to know how it turned out! Please
let me know by leaving a comment below.
For the Puff Pastry
- 1 sheet frozen puff pastry dough
- 1 egg beaten for egg wash
- Sliced almonds, for garnishing
- 150g cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 4 Tablespoon granulated sugar
- 1 1/2 cup Fresh blueberries
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 Tablespoon honey
- 1 1/2 Tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 Tablespoon lemon zest
For the Cream Cheese Filling
For the Blueberry filling
Preheat your oven at 200 degrees Celsius.Line a baking sheet with
parchment paper and set aside.
For the blueberry filling, combine blueberries, vanilla extract,
cinnamon, cornstarch, honey, lemon zest and lemon juice in a bowl and
For the cream cheese filling, in another bowl mix together the cream
cheese, the granulated sugar and the vanilla extract until smooth. Set
Unfold the thawed puff pastry and lay it flat onto a floured surface.
To make 4 individual pastries,cut the puff pastry into 4 large
rectangles and then transfer them onto the prepared baking sheet and
make sure they’re evenly spaced apart.
- Poke a few holes at the middle of each rectangle.
Lightly brush the edges with an egg wash. This helps the edges turn
golden brown once baked.
Scoop 1 tablespoon of the cream cheese filling into the center of each
Danish and then spread it within the border using the back of a spoon.
Then add in 1 1/2 Tablespoon of the blueberries, top it with sliced
Bake them in the oven for about 20 minutes or until they are golden
brown on the edges.
- Enjoy warm!
#Blueberry #Cream #Cheese #Danish