Blueberry Danish

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Flaky blueberry danishes made with puff pastry, a lemon cream cheese filling, fresh blueberries, an almond oat crumble, and lemon glaze on top!

Prep Time25

Cook Time19

Total Time44

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 407kcal

Author: Heather Perine

Ingredients

For the danishes:

1 package (2 sheets) Frozen Puff Pastry thawed
8 ounces cream cheese softened
¼ cup (28 g) powdered sugar
1 egg yolk room temperature
2 teaspoons lemon juice
Zest from 1 lemon
1 ½ cups fresh blueberries
1 egg mixed with 1 Tablespoon flour for the egg wash

Crumble Topping

¼ cup (60 g) all-purpose flour
2 Tablespoons light brown sugar
2 Tablespoons unsalted butter cold, cut into small pieces
¼ cup (21 g) sliced almonds
¼ cup (25 g) oats Quick or old fashioned

Lemon Glaze

1 cup (113 g) Powdered Sugar
1-2 Tablespoons Lemon juice

Instructions

Position a rack in the cetner of the oven. Preheat the oven to 400°F and line two baking sheets with parchment paper.
In a medium mixing bowl, beat together the cream cheese, powdered sugar, egg yolk, lemon juice, and lemon zest until well combined and smooth with an electric mixer on medium speed. 8 ounces cream cheese ¼ cup (28 g) powdered sugar 1 egg yolk 2 teaspoons lemon juice Zest from 1 lemon
For the crumble topping, in a small mixing bowl, combine the flour and brown sugar. Cut in the butter until it looks like coarse breadcrumbs. I rub the butter into the flour/sugar mixture between my fingers, breaking it down into smaller pieces. Once combined and crumbly, stir in the almonds and oats. ¼ cup (60 g) all-purpose flour 2 Tablespoons unsalted butter 2 Tablespoons light brown sugar ¼ cup (21 g) sliced almonds ¼ cup (25 g) oats
Carefully unfold the thawed, but chilled, puff pastry. Different brands of puff pastry come in different dimensions. Gently roll the sheet into an 8-by-12-inch rectangle. Cut the rectangle down the middle and into thirds so you have 6 squares that measure 4 by 4 inches. If the sheet measures 10 by 15 inches, you can either cut it down to 8 by 12 or leave it as is and have a little larger Danish. The goal is to have a square shape so when the corners are folded in, they meet in the center. I also tested this with Pepperidge farm puff pastry sheets which measured 9 inches by 9 inches - so in this case you can roll out the pastry to 9 inches to 13 inches - or you can also cut into 6 rectangles and skip the folding. 1 package (2 sheets) Frozen Puff Pastry
Fold in each corner towards the center and press down in the middle.
Spoon about 1 ½ T of cream cheese mixture in the center of each pastry. Top with 5 blueberries. At this point if your pastry has warmed up a bit, you can always chill in the freezer for 10-15 minutes before egg washing and baking. 1 ½ cups fresh blueberries
For the egg wash, in a small bowl, whisk together the egg and water.
Using a pastry brush, brush edges with egg wash and sprinkle the crumble topping over the top. 1 egg mixed with 1 Tablespoon flour
Bake for 16-20 minutes, or until light golden in color. Remove from the oven and top with a few fresh blueberries as soon as the pan comes out of the oven. Let the Danishes cool while you make the glaze.
For the lemon glaze, place powdered sugar in a small bowl. Whisk in lemon juice and stir until smooth. With a spoon, drizzle glaze over Danishes and enjoy! 1 cup (113 g) Powdered Sugar 1-2 Tablespoons Lemon juice

Notes

Substitutions: You can use different berries, such as raspberries, strawberries, or blackberries. I would stick to fresh fruit for this recipe. Frozen fruit has more liquid and could result in a soggy pastry.
Storage Instructions: Keep Danishes in an airtight container at room temperature for two days, and can be frozen for up to 3 months. To freeze, wrap Danishes individually and place them in an airtight container. These would freeze well before baking as well. Danishes are best on the first day, but can be either reheated in the oven at 350 degrees for 10 minutes or in the toaster oven to crisp them back up. I would not recommend reheating in the microwave because it will make the Danishes soft.
Thawing puff pastry: It is best to thaw puff pastry dough in the fridge. You want the dough to still be chilled. Don’t heat to thaw, it will melt the butter layers in the dough, which makes it puff up when baked. If the pastry becomes too warm and soft/sticky while working with it, return it to the fridge for 15 to 30 minutes.
Different brands of puff pastry: Different brands of puff pastry come in different dimensions. Gently roll the sheet into an 8-by-12-inch rectangle. If the sheet measures 10 by 15 inches, you can either cut it down to 8 by 12 or leave it as is and have a little larger Danish. The goal is to have a square shape so when the corners are folded in, they meet in the center. I also tested this with Pepperidge farm puff pastry sheets which measured 9 inches by 9 inches - so in this case you can roll out the pastry to 9 inches to 13 inches - or you can also cut into 6 rectangles and skip the folding.

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