Make the best blueberry cream cheese danish with this easy recipe! Puff pastry dough is twirled and topped with a sweet cream cheese mixture and homemade balsamic blueberry sauce.
Author:Sarah | AwayFromTheBox
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
1/2 cup fresh or frozen blueberries
1 TB granulated sugar
2 tsp balsamic vinegar
Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 lb puff pastry dough (2 sheets), thawed
1 TB water
2 TB turbinado sugar
toothpick(s) or butter knife
hand mixer, stand mixer or whisk
Preheat the oven to 400°F and line a sheet pan with parchment paper. Start thawing the puff pastry according to the package or recipe instructions, if not already.
In a small saucepan, bring the blueberries, sugar and balsamic vinegar just to a boil. Turn the heat down to low and simmer 5 minutes. Set aside to cool.
Place the cream cheese, 1/4 cup granulated sugar, egg and vanilla in a mixing bowl and use a hand mixer to beat 2 minutes on high until smooth.
Strain the blueberry sauce through a mesh strainer and discard the solids.
Unfold the puff pastry and roll out into a 10 x 10″ square, then use a pizza cutter to slice into 12 strips. Pinch two strips together and twist, then press one end flat and wrap the rest of the strip around it, making a circle (pictured). Pinch the ends to the rest of the pastry or tuck underneath, flatten the center with your fingers or a narrow glass and gently poke it a few times with a fork. Repeat this step with the remaining puff pastry for a total of 12 danishes.
Divide the cream cheese mixture among the pastries and drop 1 tsp of blueberry sauce on top of each. Use a toothpick to swirl them together – a lifting motion will bring more cream cheese to the top.
In a small bowl, whisk together the egg and water until fully mixed, then brush the egg mixture along the edges of the filled danishes with a pastry brush and sprinkle turbinado sugar on top.
Transfer each pastry to the prepared sheet pan and bake 18-20 minutes, or until puffed up and golden brown. Let cool 5 minutes and serve warm. Danishes will last 1-2 days covered and stored on the counter or up to 1 week in the fridge.
Turbinado sugar is a coarse type of sugar typically used on top of muffins and pies. It’s also known as raw sugar or sugar in the raw and can be substituted with demerara sugar or omitted altogether.
When working with thawed puff pastry, the goal is to just flatten the seams. Be careful not to press too hard or there wont be as many flaky layers.