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
Yes, that should work. Your filling might have a little more moisture and a slightly higher chance of blueberry juice bubbling out, but the flavor will still be great.
Absolutely not! The original recipe did not have blueberries, so if you prefer plain Cheese Danish, go for it!
Of course! If you have the skills to make puff pastry (and some extra time), I salute you! I have never made it myself 🙂
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 Option
I haven't tried it myself with this recipe, but I've used gluten free puff pastry in other recipes and had success.
📖 Recipe
Easy Blueberry Cheese Danish
Ingredients
- 8 ounces cream cheese (1 package, regular or light)
- ⅓ cup sugar
- 2 egg yolks (at room temperature)
- 2 tablespoons ricotta cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon grated lemon zest (or less to taste, approx. zest from 2 lemons)
- 2 sheets frozen puff pastry, thawed (1 box )
- ¼ cup fresh blueberries
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.8 ounces cream cheese, ⅓ cup sugar, 2 egg yolks, 2 tablespoons ricotta cheese, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 1 tablespoon grated lemon zest
Prepare Egg Wash:
- In a small bowl, beat together egg with water, set aside.1 egg, 1 tablespoon water
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.2 sheets frozen puff pastry, thawed
- 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.¼ cup fresh blueberries
- 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.
Kerstin says
They're so cute and I love that you added blueberries! I always forget how fun working with puff pastry is, I should play with it more often!
Nirmala says
I can't wait to try these. Do you have recommendation for puff pastry?
Meghan says
Hi Nirmala,
I used Pepperidge Farm puff pastry, and it worked beautifully. Since this was my first and only time using puff pastry, I can't comment on how it compares to other brands. Hope you enjoy this recipe!
Meghan
Baking Momma says
How funny is that I am sitting here watching this episode of Barefoot Contessa and decided to check my blog and saw you on the foodieblog roll and you are mentioning the same episode. lol I love cheese danish yummy! Yours look great!
gluten free pammy says
I'm making this tomorrow with my grandkids!
Natalie Que says
Oh be still my heart, your Danish are breathtaking! How sweet to make them for your Dad! And the blueberries are a genius touch.
In response to the sub for almond flour in the twix recipe, I'm sure you could just add addtional white or wheat flour and it would work out just fine. I'm so sad for you that you're alergic to almonds {and possibly other nuts}!
chow and chatter says
these look amazing came from foodieblog roll by the way, i bet you could be anything in them, will follow along Rebecca
Anonymous says
I love danish and these look deeeelicious!