Four puff pastry danish stuffed with blueberries and cream cheese on a white serving tray, on top of a wooden serving tray. Lemons, blueberries and sage are garnishing the tray. There is a tea towel with a woodland creature motif and two lemons in the background.

Easy and Delicious Blueberry Cheese Danish with Puff Pastry

5.0 from 1 vote

There are so many cute things that you can do with puff pastry! I love to cut it into different shapes to make different filled tarts and treats. Sometimes it’s nice to make a very basic shape that allows you to really focus on the fillings. These Blueberry cheese danish pastries are stuffed with a sweetened cream cheese mixture, blueberry preserves, and fresh blueberries. They’re perfect for any brunch spread!

The sweetened cream cheese mixture is infused with lemon flavor from the Whipzi lemon-flavored powdered sugar that I used. I love their all natural flavored powdered sugars and have been using them a lot lately! You can use the code that the Whipzi team has generously offered to my audience to save on your orders! Use SARAH15 at checkout to save 15%. You’re supporting a female veteran-owned small business and their powdered sugars are so unique and fun to use.

For anyone who has been hesitant to try puff pastry for the first time, I think this recipe is a great one to start with! It’s super simple and comes together quickly. Make sure to get the sweetened cream cheese mixture mixed up before you start working with the puff pastry. I also like to have my parchment-lined baking sheet and an egg wash ready to go. The enemy of puff pastry is time and temperature, so you want to work quickly once you start to get into it and you don’t want to be working on top of or too close to the warm oven. Your best end result will always come from puff pastry that is still chilled when it gets to the oven.

This recipe is very versatile and you can use any kind of jam or preserves that you like. I think I’ll make them again in the summer during strawberry season and use strawberry preserves and fresh strawberries! They would also be amazing with the cream cheese filling and a layer of sliced peaches!

As seen on instagram here.

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Easy and Delicious Blueberry Cheese Danish with Puff Pastry

Recipe by Sarah
5.0 from 1 vote
Course: Breakfast, BrunchCuisine: American, DanishDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

399

kcal
Total time

55

minutes

This blueberry cream cheese puff pastry danish is so delicious and makes a great addition to any brunch spread. You can easily switch out the blueberry preserves for any fruit that you love if you want to change them up.

Cook Mode

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Ingredients

  • 4 oz cream cheese block (softened)

  • 2 tsp heavy cream

  • 1/4 c lemon flavored powdered sugar (see notes)

  • 1 sheet puff pastry (see notes)

  • 3/4 c blueberry preserves

  • 24 fresh blueberries

  • 1 egg beaten for egg wash

  • 1 tsp blueberry powdered sugar for dusting (see notes)

Directions

  • Gather ingredients for the cream cheese filling: softened cream cheese, 1/4 cup of lemon (or regular) powdered sugar, heavy cream. A wooden tray with a bowl of cream cheese, 2 lemons, 1/4 cup of powdered sugar, a yellow dish of blueberries and a small measuring container with heave cream. There is a silver mixing bowl in front of the wooden tray.
  • In the bowl of a stand mixer, fitted with the paddle attachment, add the softened cream cheese and mix on medium speed until smooth. Alternatively, you can use a large mixing bowl and a hand mixer if you don’t have a stand mixer.
  • Once the cream cheese is smooth, add 1/4 cup of powdered sugar and the heavy cream. I used lemon flavored powdered sugar. Mix on medium speed until smooth. You can increase it to medium high for a few seconds at the end. It should be smooth and a bit thicker than frosting. Set this aside.Sweetened cream cheese mixture in a scalloped bowl with a small spatula in it, on a tea towel with woodland creatures on it.
  • Preheat oven to 400 degrees F, set a rack in the top third and line a rimmed baking sheet with parchment paper.
  • If using frozen puff pastry, make sure to set it on the counter for 30 mins to thaw before using it. You want it to be cold, but pliable. I used Jus-Rol refrigerated puff pastry for this, which is actually a bit larger than the frozen brand. Since it’s refrigerated, it can be used immediately from the fridge. Roll the puff pastry sheet gently with a rolling pin. It needs to be an even thickness; it doesn’t need to be thinned out. I usually focus on the edges mostly because this puff pastry comes rolled up, so the edges need to be smoothed out.One sheet of puff pastry rolled out onto a wooden board.
  • The sheet I’m using is approximately 10″x15″. Using a very sharp knife, I cut six equal squares that are approximately 5″x5″.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares.
  • Divide the cream cheese mixture evenly across all six squares. I pulled it diagonally down the center, from the top left corner to the bottom right corner.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square.
  • Add about 2 tbsp of blueberry preserves and spread it on top of the cream cheese.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square and blueberry preserves on top.
  • This is optional, but if you have fresh blueberries, add some! I added four blueberries to each square.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square and blueberry preserves on top and 4 fresh blueberries.
  • Brush the bottom left corner of each square with egg wash.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square and blueberry preserves on top and 4 fresh blueberries. There is some eff wash brushed over the lower left corner of each square.
  • Take the top right corner of each square and bring it into the center.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square and blueberry preserves on top and 4 fresh blueberries. The top right corner of each pastry square has been folded over towards the center.
  • Brush the corners that you just pulled in with egg wash. The egg wash will help the puff pastry to stick together while baking.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square and blueberry preserves on top and 4 fresh blueberries. The top right corner of each pastry square has been folded over towards the center. That corner has been brushed with egg wash.
  • Now bring the bottom left corner to meet the corner that you’ve already pulled in.One sheet of puff pastry rolled out onto a wooden board and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square and blueberry preserves on top and 4 fresh blueberries. The top right corner and bottom left corner have been pulled to the center to wrap the fillings.
  • Carefully move each pastry to the parchment-lined baking sheet and brush them lightly with egg wash.One sheet of puff pastry rolled out and cut into 6 equal squares with sweetened cream cheese mixture added to the centers of each square and blueberry preserves on top and 4 fresh blueberries. The top right corner and bottom left corner have been pulled to the center to wrap the fillings. The pastries are on a rimmed bakikng sheet lined with parchment paper and have been brushed with egg wash.
  • Bake in the preheated oven for 22-25 minutes until golden brown. I start checking them at 15 minutes and I turn my baking sheet so that they bake evenly. If you see the corners start to come apart, you can pull the baking sheet out of the oven for a minute and gently try to stick the corners back together. Everything will be hot, so do this carefully. Once the pastries are done baking, they will be golden brown and look like this:Six puff pastry danish fresh from the oven and golden brown. They are stuffed with a cream cheese filling, blueberry preserves and fresh blueberries. They are on a rimmed baking sheet lined with parchment paper.
  • Lightly dust the pastries with blueberry flavored (or regular) powdered sugar.Six puff pastry danish fresh from the oven and golden brown. They are stuffed with a cream cheese filling, blueberry preserves and fresh blueberries. They are on a rimmed baking sheet lined with parchment paper. They have been dusted with powdered sugar.
  • Serve warm and enjoy! They are best when eaten immediately.Four puff pastry danish stuffed with blueberries and cream cheese on a white serving tray, on top of a wooden serving tray. Lemons, blueberries and sage are garnishing the tray. There is a tea towel with a woodland creature motif and two lemons in the background.

Equipment

Recipe Video

Notes

  • I used Whipzi lemon flavored powdered sugar for the cream cheese filling and their blueberry powdered sugar for dusting the pastries after baking. You can use SARAH15 to save if you want to shop this woman-owned brand of naturally flavored powdered sugars.
  • I used Jus-Rol refrigerated puff pastry for this. It’s a bigger sheet than the frozen puff pastry. If using frozen puff pastry, it would likely make 4 pastries instead of the 6 that I cut from the Jus-Rol brand.

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4 Comments

  1. I used homemade blueberry preserves for these. I failed to read instructions completely when it came to folding the pastry. Didn’t tack down with egg wash. I did, however, see where you recommended taking out of the oven for a minute to push down, and that helped. Overall, easy, but delicious treat with morning coffee.

    • Hi Rachel,
      Oh yum, I bet these were amazing with your homemade preserves! I’m so glad that you enjoyed these. Thank you so much for taking the time to rate and comment!
      Sarah

  2. I just made these SCRUMPTIOUS blueberry pastries. I added less confectionary sugar and a few drops of lemon juice to the cream cheese. I also used the jus-rol puff pastry for the first time. A very easy, non stress recipe for an anxious baker like me. Thank you!!

    • Hi Michele,
      Thank you so much for your feedback! I am so glad that you loved these pastries! I find the Jus-Rol pastry to be easy to use and I’m glad that you found it to be a no-stress process!
      Sarah

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