These Blueberry Danish with puff pastry and cream cheese filling are an easy breakfast that only takes about 30 minutes to make. They’re flaky, buttery, and drizzled with homemade glaze to finish.
Try using different combinations of berries or other fruit to make all kinds of Danish flavors. For more blueberry breakfast recipes, you can also try these Lemon Blueberry Scones, Lemon Blueberry Bread, Lemon Blueberry Muffins, or our Lemon Blueberry German Pancakes.
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Blueberry Danish
There is something so special about making these super simple Danish at home. Thanks to frozen puff pastry dough, most of the hard work is already done for you. All you need to do is cut out the individual pieces of puff pastry, make the cream cheese filling, assemble, and bake!
If you want to add a little extra flavor to your berries, try mixing them with a little lemon zest before you add them to the tops of each cream cheese Danish. While they bake, mix up a quick glaze to drizzle over the tops once they are finished.
You can also serve these for dessert. Warm them up and top with a scoop of vanilla ice cream. They’re a bit like blueberry hand pies.
Key Ingredients
- Puff Pastry - you will need to thaw the frozen puff pastry before you can use it, but you still want it to be chilled. The best way to do this is to just transfer it to the fridge overnight. An excellent substitute for puff pastry is crescent roll dough.
- Cream Cheese - the cream cheese filling is made with lightly sweetened and flavored cream cheese. It should be nice and soft so that you can mix with the powdered sugar and vanilla, and then pipe into the center of each danish.
- Blueberries - you can use either fresh or frozen blueberries. You will need about 3-5 blueberries for each Danish, depending on the size of the blueberries and the Danish. Blueberry jam would also work great.
- Egg Wash - egg wash not only creates a nice shine on the Danish once they are baked, but it also helps the coarse sugar stick.
- Powdered Sugar - you will need powdered sugar for both the cheese filling and for the glaze. It’s perfect for sweetening things without adding gritty texture.
- Milk - the milk is used to thin down the glaze. You may need to adjust and add a little bit more if it’s too thick to drizzle.
How to Make Blueberry Cheese Danish
- Cut the puff pastry. Unfold the thawed puff pastry sheets and lay them out on a flat, lightly floured surface. Use a 3-4" round cookie cutter to cut out pieces of puff pastry. Place them on a parchment paper lined baking sheet with at least 1" between.
- Prepare the squares for the filling. Using a slightly smaller round cookie cutter, lightly score a line about ½" inside of each piece. Poke a few holes into the center of each pastry with a fork to allow the outside border to rise and puff up while the center stays lower and holds the filling.
- Make the cream cheese filling. In a small bowl, combine the cream cheese, powdered sugar, and vanilla extract and mix until light and fluffy and add into a piping bag.
- Add the filling. Squeeze about 2-3 tablespoons of the cream cheese mixture into the middle of each circle, then top with fresh blueberries.
- Bake. Egg wash each pastry and sprinkle a little coarse sugar on top. Bake in your preheated oven for 14-18 minutes, until golden brown.
- Glaze. Combine the powdered sugar, vanilla extract, and a tablespoon of milk to make the glaze. Once the Danish are baked, remove from the oven and cool on a wire rack for 10 minutes before drizzling the glaze over the tops. Enjoy!
Frequently Asked Questions
Yes—either fresh or frozen blueberries will work well. If you use frozen, don’t bother thawing them ahead of time. Just plop them on frozen. You are only using a few so they will heat up very quickly.
Yes, if you want to make these ahead of time you have a couple options. You can prepare them up to 2 days in advance and store them in the fridge until you are ready to bake. Or, if you want to prepare them even further ahead of time, you could actually freeze them for up to 2 months, then transfer to the fridge overnight to thaw before baking the next day.
To make mini Danish, just use smaller cookie cutters! They will also bake for slightly less time, so keep an eye on them in the oven.
Storing Instructions
- Room Temperature: store in an airtight container at room temperature for up to 2 days.
- Refrigerator: store leftovers in an airtight container in the fridge for up to 4 days. In order to crisp the puff pastry back up, warm them in an oven or toaster oven preheated to 350 degrees.
- Freezer: you can freeze unbaked Danish for up to 2 months, then transfer to the fridge overnight to thaw and bake the following day. You can also freeze baked danish for the same amount of time, reheating in a preheated oven to revive some of the flakiness.
Blueberry Danish Recipe
Ingredients
- 2 sheets Puff Pastry thawed
Filling
- 8 ounces Cream Cheese room temperature
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Blueberries
Egg Wash
- 1 large Egg
- 1 Tablespoon Water
- 2 Tablespoons Coarse Raw Sugar
Glaze for Cheese Danish
- ½ cup Powdered Sugar
- 1-2 Tablespoons Milk
- ½ teaspoon Vanilla Extract
Instructions
- Preheat the oven to 400 degrees F.
Preparing Puff Pastry
- Thaw according to package directions. Unfold the sheets of puff pastry and lay out on a flat, lightly floured surface. Use a 3-4" round cookie cutter to cut out pieces of puff pastry. Place them on a parchment paper lined baking sheet with at least 1" between.
- Using a slightly smaller round cookie cutter, lightly score a line about ½" inside of each piece. (Don't cut all the way through the pastry) Poke a few holes into the center of each pastry with a fork to allow the outside border to rise and puff up while the center stays lower and holds the filling.
Cream Cheese Filling
- In a small bowl, combine the cream cheese, powdered sugar, and the vanilla extract. Use a hand mixer and combine the ingredients until light and fluffy, then add to a piping bag and cut off the tip.
- Squeeze about 2-3 tablespoons of cream cheese filling into the middle of each circle, then add a few blueberries over the top.
Egg Wash
- Whisk together the egg and water in a small bowl, then use a pastry brush to brush all of the exposed areas of the puff pastry. Sprinkle a little coarse sugar on top of each pastry.
Baking
- Bake in your preheated oven for about 15-18 minutes, or until the Danish are golden brown.
Glaze for Danish Pastry
- While they are baking, combine the powdered sugar, vanilla extract, and a tablespoon of milk into a small bowl. Mix well—the consistency should be somewhat thick, but still thin enough to drizzle. If the consistency is too thick, add a little more milk. If too thin, add more powdered sugar.
- Once the Danish are baked, remove from the oven and cool on a wire rack for 10 minutes before drizzling the glaze over the tops. Enjoy!
Nutrition
More Puff Pastry Recipes
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- Pumpkin Cream Cheese Danish
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- Cheese Twists with Puff Pastry
- Brie and Fig Puff Pastry
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These flakey Blueberry Danish with puff pastry are one of the easiest breakfast recipes to make. They're filled with whipped and sweetened cream cheese and fresh blueberries.
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