Classic Blueberry Cream Cheese Danish
A delightful pastry that combines rich cream cheese and sweet blueberries in flaky dough, perfect for breakfast or as a sweet treat.
Equipment
- Mixing Bowl
- Baking Sheet
- Plastic Wrap
- Rolling Pin
Ingredients
Dough Ingredients
- 2 cups All-Purpose Flour Foundation for the pastry.
- 1/4 cup Granulated Sugar For sweetness and browning.
- 1 teaspoon Salt Enhances flavor.
- 1/2 cup Unsalted Butter Chilled and cubed for flakiness.
- 1/4 cup Cold Water Keeps the dough manageable.
Filling Ingredients
- 8 ounces Cream Cheese Softened for filling.
- 1 cup Blueberries Fresh for filling.
- 1 large Egg For egg wash.
- 1 teaspoon Lemon Zest Adds brightness to the filling.
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of salt. Mix thoroughly.
- Add 1/2 cup of chilled, cubed unsalted butter to the flour mixture. Cut the butter into the flour until it resembles coarse crumbs.
- Gradually add 1/4 cup of cold water, stirring gently until the dough begins to come together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a medium bowl, beat 8 ounces of softened cream cheese until smooth. Add 1/4 cup of granulated sugar and the zest of one lemon, mixing until well combined.
- Gently fold in 1 cup of fresh blueberries into the cream cheese mixture.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough into a rectangle, about 1/4 inch thick, and cut into 4-inch squares.
- Place a spoonful of the blueberry cream cheese filling in the center of each square.
- Fold the corners of each square towards the center and pinch to seal.
- Transfer the pastries to the baking sheet and brush with beaten egg.
- Bake for 20-25 minutes until golden brown and puffed up.
- Let cool on a wire rack for a few minutes before serving.
Notes
For variations, consider adding nuts, using different fruits, or adding spices to the filling.
