Blueberry Cream Cheese Danish

This breakfast is where heaven meets earth. Nothing beats this buttery flaky pastry with rich cream cheese filling and fresh blueberries. This really must be what heaven is like. These danishes would be fantastic for serving to guests for breakfast or brunch.

Blueberry Cream Cheese Danish

(Makes 4 pastries)

1 sheet of frozen puff pastry dough, cut into 4 squares
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons flour
1 cup fresh blueberries (or any berry of your choice)

Icing:

1/2 cup powdered sugar
1 tablespoon milk

Set out 1 sheet of frozen puff pastry dough, cut into 4 even squares. Place the squares on a greased cookie sheet to defrost 40 minutes prior to baking. Preheat oven to 400 degrees F. Cream together cream cheese and sugar, then add the flour and vanilla & mix thoroughly. Portion out the cream cheese filling onto the four pastry squares and spread the cream cheese out into a level circle. Place a handful of blueberries onto each cream cheese & fold up two of the outside corners. Bake for 20-25 minutes or until puff pastry dough is golden brown. Let pastries cool and whisk together the icing ingredients, ensuring no lumps of powdered sugar (icing will be runny). Once pastries are room temperature, drizzle with the icing.

The original recipe can be found at Vision of Sugar-Plums. I modified it ever so slightly. Natalie did a great job of putting together that cream cheese filling recipe-fantastic!

Unfold 1 sheet of frozen puff pastry dough, and cut into 4 sheets. Arrange the four squares on a greased cookie sheet to defrost (approximately 40 minutes before baking-according to the package).

While the puff pastry dough squares are defrosting, cream together the cream cheese and sugar, then add the flour and vanilla & mix thoroughly. (I used light cream cheese and it tasted great!)

After the cream cheese filling is all mixed together, portion out the cream cheese onto the center of the pastry pieces.

After the cream cheese filling is all mixed together, portion out the filling onto the center of the pastry squares.

Use a knife to gently spread out the dollop, leveling out the cream cheese to make a home for the blueberries. Not pushing the cream cheese out to the edges where it would fall off the pastry and burn.

Use a knife to gently spread out the cream cheese filling, leveling it out to make a home for the blueberries. Not pushing the filling too far out to the edges where it would fall off the pastry and burn.

Like so.

Add a handful of fresh blueberries!

Fold up two opposite corners of the pastry.

Take care when folding up the portion of the pastry sheet that has the seam as that point is slightly weak & it could tear.

Bake at 400 degrees F for approximately 20 minutes. Puff pastry should be slightly golden in color throughout when done.

In a small bowl, whisk together 1/2 cup powdered sugar with 1 Tablespoon milk. The frosting glaze will be runny. Once the pastries have cooled, drizzle them with the frosting glaze.

In a small bowl, whisk together 1/2 cup powdered sugar with 1 Tablespoon milk. Make sure there are no lumps of powdered sugar. The icing will be runny. Once the pastries have cooled, drizzle them with the icing.

Make sure to take the time to let the pastries cool to room temperature before drizzling with the icing or it will soak into the pastry, and it will not be as presentable. The icing is such a great addition to the creamy filling and fresh blueberries, it compliments the blueberries & adds a bit of sweetness to compensate for some of the berries that may be more tart since they are fresh.