Say “hello” to my newest obsession: Blueberry Danish! These are easy to make, gorgeous to serve, and divine to devour. I love them for breakfast, for brunch, and for midnight snacking. Here’s the step-by-step recipe in video, photographic, and printable formats:
Click the play arrow to watch the video.
And here’s the recipe in photographic steps:
Snatch a cup of blueberries…
And tip them into a medium saucepan.
Add 1/2 to 3/4 cup of sugar, 1/2 cup water, and the grated zest of a particularly good-looking lemon.
Next, put a heaping tablespoon of cornstarch into a small bowl…
And stir in enough lemon juice (from the lemon you previously zested) to form a smooth paste.
Set the blueberry mixture over medium heat, and, while stirring occasionally, bring it to a boil.
Then add the cornstarch solution…
And stir until the mixture becomes quite thick — 15-30 seconds. Remove the pan from the heat.
Transfer the blueberry mixture to a small bowl, and let it cool to room temperature. (When completely cool, the mixture can be covered and refrigerated for several days.)
Now toss 8 ounces of thoroughly softened cream cheese into a bowl…
Add 1/2 cup confectioners’ sugar…
And vigorously beat them, with a spoon, until smooth.
To assemble the pastries, take 2 sheets of thawed-but-cold store-bought puff pastry dough, and unfold one sheet.
Cut the sheet into 4 quarters.
Top each quarter with a spoonful of the cream cheese mixture…
And a spoonful of the berry mixture.
Then fold opposite corners of the dough over the filling as pictured here…
And here. Press gently to seal.
Transfer the finished pastries to a parchment-lined baking sheet. Then cut, fill, and form the remaining sheet of puff pastry dough.
AHEAD OF TIME NOTE: At this stage, you can cover the pastries with plastic wrap, and chill them in the fridge overnight.
No picture of this next step: When ready to bake, center the oven rack, and preheat the oven to 400°F.
Just before baking, break an egg into a small bowl, and violently whisk it with a fork.
Brush the pastry tops with the beaten egg.
Bake until the pastries are puffed and golden — 15-20 minutes. Then transfer the baking sheet to a wire rack, and let the pastries cool for at least 30 minutes.
When completely cool, you can give them a dusting of confectioners’ sugar. Or not.
The danish are delicious when served on the day you baked them. But they are also delicious when served a couple of days later, cold from the fridge. Don’t make me beg you to try them.
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Here’s the printable:
taste them! The lemony blueberry filling will make you swoon.
For the blueberry mixture:
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/2 cup water
- grated zest of 1 lemon
- 1 heaping tablespoon cornstarch blended with just enough lemon juice to make a smooth paste
For the cream cheese mixture:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup confectioners' sugar plus more for dusting, if desired
For the pastry dough:
- 2 sheets puff pastry dough, thawed but cold
- 1 egg, beaten
- The blueberry mixture -- Put the blueberries, sugar, water and lemon zest in a medium saucepan. While stirring occasionally, bring the mixture to a boil over medium heat. Then immediately add the cornstarch solution and stir until the mixture thickens -- 15-30 seconds. Transfer the mixture to a bowl, and let cool to room temperature. (When completely cool, the mixture can be covered and refrigerated for several days.)
- The cream cheese mixture -- Put the softened cream cheese in a medium bowl. Add the confectioners' sugar and beat vigorously with a spoon until the mixture is perfectly smooth.
- Assembling the pastries -- Unfold one pastry sheet and cut it into four quarters. Put a generous tablespoon of the cream cheese mixture in the center of each quarter, and then spread the cheese out in a rough diagonal line. Top the cheese with a tablespoon of the berry mixture. Then fold opposite corners of the pastry over each other, and press gently to seal. Transfer the pastries to a parchment-lined baking sheet. Cut, fill, and form the remaining sheet of puff pastry. Put the pastries in the refrigerator while you preheat the oven to 400°F.
- Baking -- Brush the top of the pastries with the beaten egg. Bake until puffed and golden -- 15-20 minutes. Transfer the baking sheet to a wire rack, and let the pastries cool for at least 30 minutes. If desired, dust the cooled pastries with confectioners' sugar just before serving.