This Lemon Blueberry Cream Cheese Danish is a bright, seasonal treat that perfectly captures the transition into spring.
With its golden, flaky layers of puff pastry and a zesty, citrus-infused cream cheese center, it offers a sophisticated balance of tart and sweet.
The addition of fresh, bursting blueberries adds a pop of color and natural sweetness. It is a perfect addition for your Easter brunch! Ingredients:
1 sheet pre-made puff pastry (thawed)
8 oz cream cheese (softened)
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup fresh blueberries
1 large lemon (zested and juiced)
1 egg (beaten with 1 tbsp water for egg wash)
Instructions: Prepare the Oven and Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unfold your thawed puff pastry onto a lightly floured surface.
Cut the sheet into 6 or 8 equal rectangles.
Make the Lemon Cream Filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and 1 tablespoon of lemon zest.
Add 1 teaspoon of lemon juice for extra brightness.
Whisk until smooth and creamy.
Assemble: Place the pastry rectangles on the baking sheet.
Using a paring knife, lightly score a smaller rectangle about 1/2 inch from the edge of each piece (do not cut all the way through).
This creates a "border" that will rise around the filling.
Prick the center of the inner rectangle a few times with a fork.
Spoon about 1–2 tablespoons of the cream cheese mixture into the center of each pastry.
Top the cream cheese with 5–7 fresh blueberries, pressing them in slightly.
Bake: Brush the exposed pastry borders with the egg wash. Bake for 15–20 minutes, or until the pastry is puffed and deeply golden brown.
Finish: Let the danishes cool on the pan for at least 10 minutes.
Pro-Tips If you want an extra citrus kick, whisk together
1/2 cup powdered sugar with
1 tablespoon lemon juice and drizzle it over the warm pastries.
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