Swirled Blueberry Cream Cheese Danish
Swirled Blueberry Cream Cheese Danish is a culinary masterpiece that brings together layers of buttery pastry, rich cream cheese filling, and luscious blueberry compote. This recipe is perfect for breakfast, brunch, or as a delightful afternoon treat.
Equipment
- Mixing Bowl
- Saucepan
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 package Puff Pastry 17.3 ounces, thawed
- 1 cup Blueberries fresh or frozen
- 1/4 cup Granulated Sugar divided
- 2 tablespoons Water
- 1 teaspoon Cornstarch
- 8 ounces Cream Cheese softened
- 1 teaspoon Vanilla Extract
- 1 large Egg beaten, for egg wash
- 1/2 cup Powdered Sugar for dusting
- 1 teaspoon Fresh Lemon Juice
Instructions
- In a small saucepan, combine blueberries, water, and 1/4 cup of sugar over medium heat. Stir gently and simmer until blueberries break down. Add cornstarch mixed with water to thicken. Cook for an additional 2-3 minutes. Remove from heat and stir in lemon juice. Set aside to cool.
- In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract. Beat until smooth and creamy.
- Preheat oven to 400°F (200°C). Roll out puff pastry into a rectangle, approximately 12x16 inches. Cut into four equal rectangles.
- Place a tablespoon of cream cheese filling in the center of each pastry rectangle. Spoon blueberry compote over the cream cheese and swirl gently.
- Fold the edges of the pastry over the filling to create a pocket. Press edges to seal and crimp with a fork.
- Brush the tops with beaten egg for a glossy finish.
- Bake on a parchment-lined baking sheet for 20-25 minutes until puffed and golden brown.
- Allow to cool slightly and dust with powdered sugar before serving.
- Enjoy warm or at room temperature.
Notes
Feel free to customize with different fruits or spices for variations.