This Puff Pastry Danish with Blueberries and Cream Cheese starts with puff pastry that is topped with sweetened cream cheese and a blueberry mixture for a perfectly decadent breakfast treat.
Blueberries for breakfast? You should also check out these Blueberry Waffles or this Blueberry Banana French Toast Bake.
Look no further for the easiest breakfast pastry!
This Puff Pastry Danish is made easy by using frozen puff pastry. So not only are these easy, but they can be done quickly, as well!
If you are tired of paying way too much for bakery pastries that often have very little flavor, then this is the recipe you need!
Ingredients
- Cream Cheese: I have only used full fat cream cheese, but low fat should work, as well.
- Sugar: This is to sweeten the cream cheese mixture.
- Lemon Juice: The lemon juice will give it a little bit of brightness. If you don’t have it, you can skip it, but I do love what it adds.
- Vanilla: The vanilla adds some extra flavor.
- Blueberries: This is a great use of frozen blueberries. No need to thaw, just add them from frozen. You could also use fresh blueberries.
- Blueberry Preserves: Most grocery stores will carry blueberry preserves. If you can’t find them, you can order it online, (my favorite is Bonne Maman), although then you usually have to buy in bulk.
- Puff Pastry: You can find this in the frozen section at your grocery store. This is not the same as phyllo dough, which is usually found in the same location. Just make sure it is labeled as puff pastry.
- Egg: You’ll mix this with a little bit of water to make an egg wash to brush over the pastry.
How to Make a Puff Pastry Danish
FILLING: Make the filling by beating the cream cheese, then adding the sugar, lemon juice, and vanilla. Combine the blueberries with the blueberry preserves in another bowl.
PASTRY: Slightly roll out your sheet of puff pastry, then cut it into 6 rectangles. Repeat with the second sheet for 12 rectangles. Prick the surface of the pastry, then brush them all with the egg wash.
ASSEMBLE: Add a spoonful of the cream cheese mixture to each rectangle, then add another spoonful of blueberries over the cream cheese mixture.
BAKE: Bake the pastries until they are golden brown. Let them cool slightly before serving.
Puff Pastry Danish Video
If you want to see a visual on how to make this recipe, watch the video below.
Tips and Tricks
Change things up and use a different fruit! Blackberries or raspberries would be delicious.
You will want to make sure your puff pastry is thawed enough to roll it out slightly, but you don’t want it all of the way thawed.
These are best enjoyed the day they are made. If you do have leftovers, store them in the refrigerator. You can reheat them in the oven or in an air fryer, but they won’t be quite as good as leftovers.
More Breakfast Pastries
Kolaches
Homemade Cinnamon Rolls
German Scones with Cinnamon Honey Butter
Hot Cross Buns
Cinnamon Biscuits
Cake Donut Recipe
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Puff Pastry Danish with Blueberries and Cream Cheese
Ingredients
- 1 package 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 cup frozen blueberries
- 1/2 cup blueberry preserves
- 1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
- 1 egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
- In a small bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla and beat until combined. In another small bowl, combine the blueberries and the blueberry preserves.
- Lightly flour a work surface and roll out each of the sheets of puff pastry to about a 10-inch square. Cut each piece into 6 rectangles, (12 rectangles total), about 5”x3 1/2” each. Transfer the rectangles to the prepared baking sheets.
- Using a fork, prick the centers of the rectangles of puff pastry, leaving a 1/2” border unpriced around the edges. Mix together the egg and the water and brush over each of the rectangles.
- Take a spoonful of the cream cheese mixture and place it in the center of each rectangle of puff pastry, distributing equally among the pieces. Spread over the rectangle, leaving a 1/2” border. Top each with a spoonful of the blueberry mixture, spreading it evenly over the cream cheese layer.
- Bake the pastries for 15-18 minutes, or until the pastry is golden brown. Transfer to wire racks to cool completely.
Donnie Walker says
Thought I’d give this a try. Have a bumper crop of blueberries this year and wanted to find recipes for food I like. These are awesome. I picked up pastry shells instead of sheets so I just went with it. After a little rolling pin action the shells were flat and we were in business. 16 minutes later heaven came out of the oven.
Donaria Kandall says
if I put the filling in between two layers of puff pastry would the rolling thickness and baking time be different?
Tyra says
Do these need to be stored in the refrigerated after cooking and cooling?
Kia says
is it possible to use blueberry pie filling instead of blueberries & preserves?
Deborah says
I haven’t tried it, but I’m guessing it would probably work.
Jessica says
These were delicious! however 400 degrees Was Way too high for my oven. I cooked them at 350 and only required 12 minutes in the oven.