Blueberry cheese danish with puff pastry

5 from 31 votes

This blueberry cheese danish is made using puff pastry for a quick and easy breakfast pastry recipe.

Prep Time15

Cook Time16

Total Time31

Course: Breakfast, Dessert

Cuisine: American, French

Servings: cheese danishes

Calories: 248Calories

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.

While the blueberry jam is cooking, thaw your puff pastry, preheat the oven to 400F, and line your baking sheet with parchement paper then set aside.
Now roll your cold (but not frozen) puff pastry dough on a floured surface to an 9 by 9 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 ¼-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!