Description
Flaky puff pastry danishes filled with sweet cream cheese, juicy wild blueberries, and a buttery cinnamon crumble topping, finished with an optional light glaze for a bakery-style treat at home.
Ingredients
- 2 puff pastry sheets, thawed
- 1 1/2 cups wild blueberries (fresh or frozen)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 1 egg (for egg wash)
- 4 tbsp cold butter (for crumble topping)
- 1/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 cup powdered sugar (optional glaze)
- 1–2 tbsp milk or cream (optional glaze)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy.
- In another bowl, toss blueberries with cornstarch and a small amount of sugar until evenly coated.
- Make the crumble topping by combining flour, brown sugar, cinnamon, and cold butter, rubbing together until crumbly.
- Cut puff pastry into squares and lightly score an inner square border without cutting all the way through.
- Spread cream cheese mixture into the center of each square.
- Spoon blueberry mixture over the cream cheese layer.
- Sprinkle crumble topping evenly over each danish.
- Brush pastry edges with beaten egg for a golden finish.
- Bake for 20–25 minutes or until golden, puffed, and bubbling.
- Allow to cool slightly, then drizzle with optional glaze made from powdered sugar and milk.
Notes
- Keep puff pastry cold until baking for maximum flakiness.
- If using frozen blueberries, do not thaw to avoid excess moisture.
- Extra cornstarch helps prevent watery filling.
- Danishes are best enjoyed fresh the same day.
- Reheat in oven or air fryer to restore crispness.
Nutrition
- Serving Size: 1 danish
- Calories: 420
- Sugar: 22g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
