Simple Blueberry Cream Cheese Danish

Okay this is a really easy and common recipe that I definitely don’t take credit for as “original” by any means. These puff pastry “danishes” are super easy to make and it’s hard to mess them up.

Ingredients

  • 5 puff pastry 5x5 square sheets, thawed
    (or one big sheet cut into as many squares to yield the size you want)

  • 4 oz cream cheese, softened

  • 3 tbsp white sugar (monkfruit works well here too) + some extra for sprinkling on edges

  • egg wash (1 egg beaten with 1 tbsp of water)

Optional:

  • berries (about 1 1/2 cups)

  • sliced almonds

  • any topping you’d like

Recipe

  1. Preheat your oven to 400°F.

  2. In a small bowl, mash and fluff up the softened cream cheese. Then add in the sugar and mix thoroughly.

  3. To create the frame/edges of your pastries, you’ll need to do one of two things: lightly score a frame around your puff pastry sheet square roughly 1/2” from the edge without cutting all the way through (think a perforation) OR refer to the video above at 2:45 to see how I folded a pretty edge/frame on my pastries because it’s hard to explain.

  4. Use a fork to poke holes in the center of the pastry sheet where you intend to put the cream cheese; this will prevent the center of the pastry from rising. You want the center of the pastry to stay flatter and the edges to puff up nicely around it.

  5. Use a spoon (or two) to scoop the cream cheese filling into the centers of the pastry squares. Flatten the centers of the cream-cheese-blobs just a little bit (to create kind of a shallow well) and put your berries or sliced almonds in the center.

  6. Brush egg wash onto the edges/frame of your pastries, and sprinkle granulated sugar on top of the wet edges.

  7. Place your prepared pastries onto a parchment lined baking sheet.

  8. Bake for 15-20 minutes, or until golden brown. Keep an eye on the edges with the sugar because the sugar could potentially go from caramelized to burnt really quickly.

  9. Let cool for 5 minutes before serving.

Enjoy!