Description
This Lemon Blueberry Cheese Danish recipe combines flaky, buttery puff pastry with a tangy cream cheese filling and sweet blueberry preserves. Finished with a bright, zesty lemon glaze, this dessert is perfect for breakfast, brunch, or a delightful treat any time of day.
Ingredients
Scale
Puff Pastry and Filling
- 1 sheet puff pastry, thawed if frozen
- 4 ounces cream cheese, softened
- 2 tablespoons fresh lemon zest
- ¾ cup powdered sugar
- â…“ cup blueberry preserves or jam
- 1 egg + 1 teaspoon water, beaten together for egg wash
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. Slice the puff pastry in half lengthwise; if using perforated puff pastry, roll it out slightly to create one long sheet. Keep one piece of puff pastry on the parchment paper.
- Make Cream Cheese Filling: Beat together the softened cream cheese, lemon zest, and powdered sugar until creamy and smooth using a hand mixer.
- Assemble Danish: Spread the cream cheese mixture in the center of one slice of puff pastry, leaving a border around the edges. Spoon the blueberry jam over the cream cheese mixture. Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal.
- Chill: Refrigerate the assembled danish for 20 to 30 minutes to help the cream cheese firm up.
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Egg Wash and Slit: Brush the entire puff pastry with the egg wash. Slice a few slits in the top to allow steam to escape during baking.
- Bake: Bake the danish for 20 to 25 minutes, or until golden and puffed.
- Cool: Remove from the oven and let cool slightly before glazing.
- Make Lemon Glaze: Whisk together the lemon zest, lemon juice, and powdered sugar in a bowl until smooth. If the mixture is too thick, drizzle in a little more lemon juice or milk, one teaspoon at a time, to adjust consistency.
- Glaze Danish: Drizzle the lemon glaze evenly over the cooled danish before serving.
Notes
- Make sure to chill the assembled danish before baking to prevent shrinking and help maintain layers.
- Use freshly grated lemon zest for the brightest flavor.
- The blueberry preserves can be substituted with raspberry or strawberry jam for variation.
- Store any leftovers in an airtight container for up to 2 days at room temperature.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
