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
Preheat your oven to 400°F.
In a small bowl, mash and fluff up the softened cream cheese. Then add in the sugar and mix thoroughly.
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.
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.
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.
Brush egg wash onto the edges/frame of your pastries, and sprinkle granulated sugar on top of the wet edges.
Place your prepared pastries onto a parchment lined baking sheet.
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.
Let cool for 5 minutes before serving.