Easy Blueberry Cheese Danish

Easy Blueberry Cheese Danish use store bought puff pastry and are ready in minutes, but taste like they took hours. Make for guests or just for you!

My dad saw Ina Garten make these Cheese Danish when I was home back in March. He kept asking when I was going to make them for him 🙂

I went home the weekend before Father’s Day and thought that was the perfect time to try this recipe. I had made Blueberry Ricotta Pancakes for breakfast, so we had some blueberries left over. My sister suggested I stick a few blueberries in some of the danish, and it was a great idea! The ones with blueberries were a hit!

This was my first time working with puff pastry. I have to say, it’s amazing! I really couldn’t believe how wonderfully it puffed up in the oven. This is such a quick, simple recipe that would be great for a brunch or even as dessert!  

Recipe Notes

The filling for the danish is predominantly cream cheese mixed with a bit of ricotta cheese, with a good amount of lemon zest. The thawed puff pastry is rolled out and cut into squares, then the filling is placed in the center of each square. I added fresh blueberries on top of the filling before folding up the Danish.

The combination of lemon and blueberry went really well together, otherwise the lemon is a bit overpowering. I might suggest backing off on the lemon zest if you don’t use blueberries, unless you really like lemon.  

With blueberries:

Without blueberries:

Recipe FAQ

How to Assemble the Danish

Unfold 1 sheet puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheets into quarters with a sharp knife.

Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Add several blueberries on top of the filling. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on a parchment lined sheet pan.

Refrigerate the filled Danish for 15 minutes. Meanwhile, preheat the oven to 400°F.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown.

Gluten Free Easy Blueberry Cheese Danish

I haven’t tried it myself with this recipe, but I’ve used gluten free puff pastry in other recipes and had success.

Looking for More Blueberry Recipes?

Check out my favorite recipes featuring Blueberries:
Blueberry Crumb Bars
Best Blueberry Muffins
Blueberry Boy Bait
Fresh Blueberry Pie
Peach Blueberry Crumbles
Blueberry Vanilla Cupcakes with Blueberry Ganache
Dark Chocolate Mascarpone Brownies with Blueberry Ganache
Blueberry Buttermilk Pancakes
Blueberry Ricotta Pancakes

Easy Blueberry Cheese Danish

Meghan

Store bought puff pastry makes these easy danish so quick to make! The blueberries and the cheese go well together with a hint of lemon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chill Time 15 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 8

Ingredients

  

• 8 ounces cream cheese (1 package, regular or light)
• 1/3 cup sugar
• 2 egg yolks (at room temperature)
• 2 tablespoons ricotta cheese
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (or less to taste, approx. zest from 2 lemons)
• 1/4 cup fresh blueberries
• 2 sheets frozen puff pastry, thawed (1 box )

For Egg Wash:

• 1 egg
• 1 tablespoon water

Instructions

 

Make the Filling:

• Place the cream cheese and sugar in the bowl of an electric mixer and cream together on low until smooth. With mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Do not whip.

Prepare Egg Wash:

• In a small bowl, beat together egg with water, set aside.

Assemble the Danish:

• Line a sheet pan with parchment paper.
• Unfold 1 sheet puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheets into quarters with a sharp knife.
• Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Add several blueberries on top of the filling. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
• Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.
• Refrigerate the filled Danish for 15 minutes. Meanwhile, preheat the oven to 400°F.
• Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Notes

Source: Adapted from FoodNetwork.com courtesy of Ina Garten

You’re Gonna Bake It After All

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Keyword blueberry, breakfast, dessert, vegetarian