Blueberry Danish

This quick puffy pastry is a light breakfast with cream cheese and blueberries. The flaky pastry served golden brown is a great texture with the smooth cream cheese and sweet glaze. Baked in under 20 minutes, you're going to be the hero of the morning!

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine French

Servings 6

Ingredients

Pastry

1 sheet frozen puff pastry thawed
4 oz cream cheese softened
1 egg yolk
1/4 cup sugar
1 tsp lemon juice
1 tsp vanilla extract
1 cup blueberries

Egg Wash

1 tsp water
1 egg

Glaze

1 cup powdered sugar
1 tbsp milk
1/3 tsp vanilla extract

Instructions

Thaw puff pastry according to package instructions
Preheat your oven to 350
Flour your surface lightly so pastry dough doesn't stick
Roll dough out into rectangle
Cut pastry into 6 pieces (2x3)
Score a rectangle inside each piece to act as your place to fill ingredients
Use a fork and poke it a bit so the middle doesn't puff up
Line a baking sheet with parchment paper
Transfer your rectangles over to the sheet
In a medium bowl mix your cream cheese and egg yolk. Add your sugar, lemon juice and vanilla. Mix until smooth.
Add about 2 tablespoons into the iddle of the puff pastry, and smooth out evenly.
Top with blueberries
In a separate small bowl, make your egg wash
Use a brush and brush just the edge of your pastry dough with the wash
Bake about 15-20 minutes, keep an eye on it about the 12 minute mark.
While it's baking, whip up your glaze by mixing powdered sugar, milk and vanilla.
Remove your pastries from the oven and set aside to cool
Drizzle the glaze over each pastry.

Notes

Leftovers, if you're so lucky - can be stored in the fridge 2-3 days in an airtight container or resealable baggy.

Keyword berries, blueberry, breakfast, danish, pastry, sweet