Description
This Lemon Blueberry Cheese Danish is a delightful pastry featuring flaky puff pastry filled with a creamy lemon-infused cream cheese mixture and topped with sweet blueberry preserves. Finished with a tangy lemon glaze, this dessert is perfect for brunch, tea time, or a special treat.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed if frozen
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons fresh lemon zest
- ¾ cup powdered sugar
Jam
- â…“ cup blueberry preserves or jam
Egg Wash
- 1 egg + 1 teaspoon water, beaten together
Lemon Glaze
- 1 lemon, zest freshly grated
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare Puff Pastry: Place a sheet of parchment paper on a baking sheet to prevent sticking and facilitate easy transfer.
- Slice Puff Pastry: Cut the puff pastry in half lengthwise. If using perforated puff pastry, gently roll it out to make a continuous long sheet for uniform layering.
- Position Pastry: Lay one half of the puff pastry sheet on the prepared parchment paper; this will serve as the base for the filling.
- Make Cream Cheese Filling: Using a hand mixer, beat the softened cream cheese with fresh lemon zest and powdered sugar until the mixture is smooth, creamy, and well combined.
- Assemble Danish: Spread the cream cheese mixture evenly in the center of the pastry slice, leaving a border around the edges to seal later.
- Add Blueberry Jam: Spoon the blueberry preserves over the cream cheese layer, distributing it evenly without mixing.
- Brush Egg Wash Borders: Using the beaten egg wash, carefully brush the borders of the puff pastry to help seal the layers when topped.
- Seal Danish: Place the second puff pastry slice over the top and press the edges firmly to seal the filling inside and prevent leakage during baking.
- Chill Danish: Refrigerate the assembled pastry for 20 to 30 minutes to allow the filling to firm and the pastry to chill, which helps with puffing during baking.
- Preheat Oven: Heat oven to 425°F (220°C) to prepare for baking.
- Final Egg Wash and Slit: Brush the entire surface of the puff pastry with the remaining egg wash; this provides a glossy finish. Then, carefully cut a few slits in the top layer to allow steam to escape while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pastry is golden brown, puffed, and fully cooked.
- Cool and Glaze: Remove the Danish from the oven and allow it to cool slightly. Then, drizzle or spread the lemon glaze made from powdered sugar, lemon juice, and lemon zest over the top for a bright, sweet finish.
Notes
- Ensure the cream cheese is softened at room temperature for easy mixing and a smooth filling.
- Chilling the assembled pastry before baking helps achieve a flakier, puffier texture.
- Use high-quality blueberry preserves for the best flavor contrast with the lemony cream cheese.
- The lemon glaze adds extra tartness and sweetness—adjust lemon juice amount to taste.
- Serve the Danish slightly warm or at room temperature for the best texture and flavor.
