Blueberry Cheese Danish Pastry (Print Version)
Flaky pastry layers combine with creamy cheese and fresh blueberries for a luscious golden dessert.
# Ingredients:
→ Cheese Filling
01 -
250 grams cream cheese, softened
02 -
60 grams icing sugar
03 -
1 egg yolk
04 -
1 teaspoon vanilla extract
→ Blueberry Topping
05 -
150 grams fresh blueberries
06 -
60 grams blueberry jam
→ Pastry
07 -
2 sheets puff pastry, thawed
08 -
1 large egg, whisked (for egg wash)
→ Optional Garnish
09 -
Zest of 1 lemon
# Steps:
01 -
Preheat the oven to 200°C (400°F). Line two large baking trays with parchment paper and arrange oven racks in the upper and lower thirds.
02 -
In a small bowl, combine cream cheese, icing sugar, egg yolk, and vanilla extract. Mix thoroughly with a fork or handheld mixer until smooth. Microwave cream cheese for 15–30 seconds if not softened.
03 -
In another small bowl, mix the fresh blueberries with blueberry jam until evenly combined.
04 -
Unroll the thawed puff pastry sheets on a lightly floured surface. Using a knife or pizza cutter, cut each sheet into 9 evenly sized rectangles (3x3 grid).
05 -
Lightly score a smaller rectangle within each pastry piece, leaving a 1 cm border. Brush the outer edges with the egg wash.
06 -
Spoon approximately 1 1/2 tablespoons of the cheese mixture into the center of each pastry. Spread evenly up to the scored edges, leaving the borders clean.
07 -
Layer the blueberry mixture on top of the cheese filling. Optionally, sprinkle granulated sugar around the edges.
08 -
Place the prepared pastries onto the lined baking trays, spacing them about 5 centimeters apart to allow for expansion.
09 -
Bake in the preheated oven for 13–15 minutes, switching the trays' positions halfway through. Bake until the edges puff and turn golden brown.
10 -
Allow the pastries to cool slightly before serving. Optionally, garnish with lemon zest. Serve warm and enjoy!
# Notes and Tips:
01 -
Ensure the puff pastry is fully thawed before use to prevent cracking when rolled out.