Lemon Blueberry Cream Cheese Danish
A delightful pastry combining tangy lemon and fresh blueberries with creamy cheese, perfect for breakfast or dessert.
Ingredients
Pastry and Filling
- 1 sheet puff pastry (thawed) Should be thawed before use.
- 4 oz cream cheese, softened Bring to room temperature for easier mixing.
- 2 tablespoons granulated sugar Used for the cream cheese mixture.
- 1/2 teaspoon vanilla extract Enhances the flavor.
- 1 teaspoon lemon zest Add for a citrusy flavor.
- 1/2 cup fresh or frozen blueberries If frozen, make sure to thaw and drain.
- 1 tablespoon granulated sugar Used for blueberry filling.
- 1 teaspoon cornstarch To thicken the blueberry filling.
- 1 tablespoon lemon juice For the blueberry filling.
- 1/2 cup powdered sugar For the glaze.
- 1 tablespoon lemon juice For the glaze.
Instructions
Preparation
- In a small saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Cook for 3-5 minutes, stirring gently, until the mixture thickens. Remove from heat and let cool.
- In a bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy.
- Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and cut it into 4-6 squares.
- Place each square on the prepared baking sheet and gently fold the edges in slightly to create a border.
- Spread a spoonful of the cream cheese mixture in the center of each pastry square.
- Top each with a spoonful of the blueberry mixture.
Baking
- Bake in the preheated oven for 15-18 minutes, or until the pastries are golden brown. Let them cool slightly on the baking sheet.
Glazing
- In a small bowl, whisk together the powdered sugar and lemon juice to make a glaze.
- Drizzle the glaze over the warm danishes before serving.
Notes
Serve warm as a delightful breakfast or dessert. Garnish with extra lemon zest or fresh berries for an added touch. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week. For longer storage, freeze for up to a month.