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Amazing 12 Blueberry Cream Cheese Danish Swirls

Blueberry Cream Cheese Danish
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Make these beautiful Blueberry Cream Cheese Danishes for a fantastic breakfast or a sweet dessert. You will love the contrast between the sweet blueberries, the tangy cream cheese swirl, and the flaky pastry. This recipe is filled with love from our kitchen to yours!

Ingredients

Scale
  • 1 package (14.1 ounces) refrigerated puff pastry sheets, thawed
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons milk (for egg wash)
  • 1/2 cup powdered sugar (for glaze)
  • 1-2 teaspoons milk or water (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
  3. In a small saucepan, combine the blueberries, lemon juice, cornstarch, and 2 tablespoons of water. Cook over medium heat, stirring gently, until the mixture thickens slightly, about 3-5 minutes. Remove from heat and allow to cool slightly.
  4. Unfold the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into 6 equal squares (12 squares total).
  5. Place a spoonful of the cream cheese mixture in the center of each pastry square. Leave a border around the edges.
  6. Top the cream cheese with a small amount of the blueberry mixture. You want enough filling to see a nice swirl, but not so much that it spills over.
  7. Score a small ‘X’ pattern on the remaining outer edges of the pastry squares, being careful not to cut through the base next to the filling. Gently fold the corners inward towards the center filling, creating a rustic, open-faced square or star shape. Press the seams lightly.
  8. In a small bowl, whisk together the beaten egg and 2 tablespoons of milk for the egg wash. Brush the washed pastry edges lightly.
  9. Bake for 15-18 minutes, or until the pastry is puffed and golden brown.
  10. While the danishes cool slightly, whisk together the powdered sugar and 1-2 teaspoons of milk or water until you achieve a thin drizzling consistency for the glaze.
  11. Drizzle the glaze over the warm danishes. Serve warm or at room temperature. Enjoy this treat made with love!

Notes

  • If using frozen blueberries, do not thaw them before cooking the filling.
  • For an extra rich flavor, you can add a pinch of salt to the cream cheese mixture.
  • If you prefer a more defined cream cheese swirl, lightly score a circle inside the border before adding the filling.
  • This recipe works well with any berry you have on hand.

Nutrition

Find it online: https://whiskdaily.com/blueberry-cream-cheese-danish-swirls/