This blueberry cheese danish with puff pastry is one of the easiest breakfast recipes you can ever make! It combines the perfect flaky and buttery crust with a creamy cheesy filling and the perfect amount of blueberry jam and berries. We love having these for breakfast as a family or as a quick little snack.
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Cheese danishes are life! Are you with me or what?! There’s something extra special about cheese danishes, especially when they’re coming right out of the oven. That puff pastry dough is still buttery and crunchy. The cheese part gives you the most wonderful creamy layer and the blueberry jam with the fresh berries is just out of this world.
I often gravitate towards easy pastries that can be made at home with minimal ingredients and in a short amount of time. Sometimes I want to bake my family a nice breakfast without spending hours making it and this puff pastry cheese danish is seriously the best option!
This puff pastry blueberry cheese danish is our favorite pastry recipe!
We love it so much because it can be made in multiple different ways. It can also be served as a fancy brunch recipes or as an any day of the week breakfast option.
It takes about 30 minutes to make so if you are an early riser like me, I’m sure your family would love you even more if you make them these treats before they wake up!
What’s so special about this cheese danish recipe
These cheese danishes are the perfect sweet treat and this is exactly why you need to make them:
- These blueberry cheese danishes are made using puff pastry.
- This is a treat you can make very quickly, so perfect for a quick breakfast or afternoon snack recipe.
- It’s a very versatile recipe, Use whatever berry/jam you’d like for a different pastry every weekend.
- These blueberry cheese danishes are an easy pastry to make, so you can have it early in the morning with your coffee or tea!
Ingredients to make the best blueberry cheese danish
Here are the ingredients you will be needing
- Frozen puff pastry dough–
- Cream cheese– you will need some full fat or 1/3 fat cream cheese at room temperature.
- Granulated sugar– The granulated sugar will be used to sweeten your cheese danish and to make the small batch blueberry is you decide to make it from scratch.
- Fresh blueberries– I used my organic Driscoll’s organic blueberries.
- Egg– The egg is used to make the egg wash for the puff pastry.
- Lemon juice– Lemon juice is only needed if you are planning on making your own blueberry jam if, not you will not be needing any lemon juice.
Is this post sponsored?
Technically no. I was not paid to write this post or share this recipe with you. I was sent a few items and coupons for Driscoll’s berries from the feed feed and Driscoll’s in exchange for a post on social media. But since I like to go above and beyond I decided to share the recipe on here as well.
It’s seriously way too good not to share, plus I am truly a huge Driscoll’s fan so I thought it was a match made in heaven 🙂
How to make blueberry cheese danish
Start by rolling your cold (but not frozen) puff pastry dough on a floured surface to an 11 by 11 inch square. Cut the dough into a 3 by 3 grid, making 9 equal squares. Using a sharp knife score a smaller square inside each piece, about 1/4-inch from the edge. (make sure to not cut all the way through) Poke the center of the puff pastry squares with a fork to make sure that that ares doesn’t puff up. Set aside.
In a small bowl, mix the softened cream cheese with the sugar. Then using a measuring spoon, scoop out a heaping tablespoon of cream cheese mixture and place it in the center of the puff pastry squares. Gently spread it, making sure to stay clear from the edges.
In a different small bowl, mix the blueberry jam with the fresh blueberries and scoop out a heaping tablespoon on top of the cream cheese mixture them. Gently spread again, avoiding the puff pastry edge.
Tips to make the best cheese danish with puff pastry
- Make sure that your puff pastry is cold but not frozen!
- Don’t cut through your puff pastry just lightly score it.
- If you want the recipe to be even faster you can use store bought jam for the same great finish!
If you enjoyed this recipe, I think you will enjoy these blueberry recipes too:
- The Easiest Blueberry Galette
- Bakery style Blueberry Muffin recipe with Streusel
- Healthier Blueberry Crisp
How to store homemade cheese danish?
To store your blueberry cheese danish, place them in an airtight container and place them in the fridge. Whenever you’re ready you can microwave your puff pastry cheese danish or pop it in the oven at 350 for a few minutes and enjoy.
Blueberry Cheese Danish
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Blueberry cheese danish with puff pastry
- 1 sheet frozen puff pastry dough
- 4 oz cream cheese softened
- 1 & 1/2 tbsp granulated sugar
- 1/2 cup Fresh blueberries
- 1/3 cup blueberry jam
- 1 egg
- 1 tbsp water
For the jam
- 3/4 cup blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
First start by making the blueberry jam
- Place the blueberries, granulated sugar and lemon juice in a medium sauce pan and cook over medium heat for about 15 minutes or until the mixture thickens. Make sure to stir the jam from time to time to make sure it cooks evenly. Put it aside.
Now onto the blueberry cheese danish
- While the blueberry jam is cooking, thaw your puff pastry.
- Now roll your cold (but not frozen) puff pastry dough on a floured surface to an 11 by 11 inch square. Cut the dough into a 3 by 3 grid, making 9 equal squares. Using a sharp knife score a smaller square inside each piece, about 1/4-inch from the edge. (make sure to not cut all the way through) Poke the center of the puff pastry squares with a fork to make sure that that ares doesn't puff up. Set aside.
- In a small bowl, mix the softened cream cheese with the sugar. Then using a measuring spoon, scoop out a heaping tablespoon of cream cheese mixture and place it in the center of the puff pastry squares. Gently spread it, making sure to stay clear from the edges.
- In a different small bowl, mix the blueberry jam with the fresh blueberries and scoop out a heaping tablespoon on top of the cream cheese mixture them. Gently spread again, avoiding the puff pastry edge.
- Now, beat the egg with the water and brush the edges of the pastry with the egg wash. Bake for 16 minutes. Dust with powdered sugar and enjoy!
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