If you love the combination of buttery, flaky pastry, creamy filling, and fresh fruit, this Lemon Blueberry Cream Cheese Danish is the perfect homemade treat! With minimal effort and simple ingredients, you can create a bakery-style pastry that’s bursting with sweet, tangy flavors.

Why You’ll Love This Recipe

• Quick & Easy: Uses store-bought puff pastry for effortless preparation.
• Irresistible Flavor: The combination of lemon, blueberries, and cream cheese is divine.
• Perfect for Any Occasion: Ideal for breakfast, brunch, or a sweet snack.
• Customizable: Swap blueberries for raspberries, strawberries, or mixed berries.

Ingredients You’ll Need

For the Danish Pastries:

• 1 (3-ounce) box puff pastry – Two sheets, thawed according to package directions.
• 6 ounces cream cheese – Softened to room temperature.
• 3 tablespoons sugar – Divided.
• 1 teaspoon vanilla extract – For a warm, sweet aroma.
• 1 cup fresh blueberries – Juicy and bursting with flavor.
• ½ teaspoon lemon juice – Enhances the freshness.
• 1 egg – For egg wash.
• 1 tablespoon water – Mixed with egg for a golden crust.

For the Danish Icing:

• ½ cup powdered sugar – Sweet and smooth.
• 2 tablespoons heavy cream – For a creamy consistency.

Step-by-Step Instructions

Step 1: Prepare the Pastry Base

Preheat oven to 400°F (200°C). Unfold the puff pastry sheets on a flat surface. Using a knife, cut along the fold lines to create three equal strips per sheet. Then cut each strip in half, making a total of 12 rectangles.

Arrange the pastry rectangles on a large, ungreased baking sheet, leaving about 1 inch of space between them.

Step 2: Score and Poke the Pastry

Use a paring knife to lightly score a ¾-inch border around each rectangle. Then, use a fork to poke holes in the center of each piece to prevent excessive rising.

Step 3: Make the Cream Cheese Filling

In a small bowl, mix together cream cheese, 2 tablespoons sugar, and vanilla extract until smooth. Spoon equal amounts into the center of each pastry rectangle and spread within the inside border.

Step 4: Add the Blueberry Topping

In another bowl, toss the blueberries with lemon juice and 1 tablespoon sugar. Evenly distribute them over the cream cheese filling.

Step 5: Apply the Egg Wash

In a small bowl, whisk together egg and water. Use a pastry brush to lightly coat the outer border of each pastry with the egg wash for a golden finish.

Step 6: Bake to Perfection

Bake at 400°F for 18 minutes or until golden brown and puffed up. Remove from the oven and cool for 10 minutes on a wire rack.

Step 7: Make the Icing & Drizzle

In a bowl, whisk together powdered sugar and heavy cream until smooth. Drizzle over the cooled pastries for a delicious finishing touch.

Expert Tips for the Best Danish Pastries

• Chill the Pastry: Keep the puff pastry cold until ready to use for the flakiest results.
• Evenly Space Pastries: They expand while baking, so leave enough room on the baking sheet.
• Don’t Overload the Filling: Too much filling can cause the pastries to become soggy.
• Customize the Flavor: Swap vanilla extract for almond extract or add lemon zest for extra citrus flavor.

FAQs

Can I Use Frozen Blueberries?

Yes! If using frozen blueberries, do not thaw them beforehand. Toss them in sugar and lemon juice and proceed as directed.

Can I Make These Ahead of Time?

Yes! Bake the pastries and store them in an airtight container. Reheat in the oven at 300°F for 5 minutes before serving.

How Do I Store Leftovers?

Store in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 4 days.

Can I Freeze These Pastries?

Yes! Freeze baked pastries in an airtight container for up to 3 months. Thaw at room temperature and reheat in the oven before serving.

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