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Lemon Blueberry Cream Cheese Danish

Bursting with frozen Oregon Blueberries, a creamy cheesecake filling, and buttery puff pastry, this lemon blueberry cream cheese danish is sure to delight at your next gathering.
Course: Breakfast, brunch, Holiday, Snack
Cuisine: American
Keyword: blueberries, cream cheese, danish, drizzle, puff pastry, vanilla glaze
Servings: 10

Ingredients

For the Pastry:

  • 2 Sheets Puff Pastry, thawed in the refrigerator
  • 8 Ounces Cream Cheese, softened to room temperature
  • ⅓ Cup Granulated Sugar
  • ½ Teaspoon Pure Vanilla Extract
  • 1 Large Egg Yolk
  • 1 Cup Frozen Oregon Blueberries
  • 1 Large Egg, beaten (for egg wash)
  • Coarse Sugar, for dusting

For the Glaze:

  • 1 Teaspoon Salted Butter, melted
  • 1 Cup Powdered Sugar, sifted
  • 3 Teaspoons Heavy Cream
  • ½ Teaspoon Pure Vanilla Extract
  • 1 Tablespoon Pure Lemon Juice

Instructions

  • Begin by thawing two sheets of puff pastry, either in the refrigerator or the microwave per the instructions on the box {until cold but no longer frozen}.
  • Gently roll each sheet slightly to flatten. Using a pizza cutter, slice diagonal lines into the outer sides of each pastry sheet.
  • Beat the cream cheese, granulated sugar, vanilla extract, and egg yolk in a small bowl until smooth, about 20 seconds. Divide the batter evenly onto each of the two pastry sheets, ensuring that it stays in the middle and avoids the outer edges.
    Divide the frozen Oregon Blueberries over each cheesecake topped pastry (one half cup per pastry). Fold each of the edges up, and then criss-cross the slices back and forth until you reach the edge. Tuck the last two slices over the side toward the edges. Beat the whole egg and gently brush it on the top of the puff pastries, and sprinkle with course sugar.
  • Bake the danishes in the oven at 375° for 25-30 minutes, or until the puff pastry is golden and the cheesecake + blueberry filling is set. Remove them from the oven and allow them to cool on a wire rack until room temperature.
  • Place the glaze ingredients in a small bowl and slowly beat by hand or with a mixer until the sugar in incorporated. Beat on medium - high until smooth, about thirty seconds. If you prefer a slightly thicker glaze, use the two tablespoons of cream. If you want it a bit thinner, go with the full three.
    Drizzle onto each Danish. You can also serve this glaze as a dipping sauce. Serve warm or room temperature. Store any leftovers covered in the refrigerator for three days. Best served day of.

Notes

See blog for substitutions for all dairy and gluten.