Cream Cheese Blueberry Danish
Looking for an easy cream cheese blueberry Danish recipe? This simple 5-ingredient blueberry cream cheese Danish comes together quickly for a fresh breakfast treat.
Equipment
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and great for lining sheet pans.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 (12") puff pastry sheet thawed to room temperature
- 4 oz. cream cheese slightly softened
- 1/2 teaspoon vanilla extract
- 1/4 cup granular monk fruit sweetener or regular granulated sugar
- 1 cup fresh blueberries or frozen
Powdered Sugar Glaze:
- 1/2 cup powdered sugar or Swerve powdered sugar substitute
- 1 Tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Set aside.
- Place the thawed puff pastry sheet on a cutting board, and cut into 6 equal rectangles. Place pastry pieces on to the lined baking sheet.
- In a mixing bowl, cream together the softened cream cheese, sweetener and vanilla extract until completely combined. Spoon out about 2 tablespoons of the cream cheese mixture onto each pastry. Spread into the center of each pastry using a knife or off-set spatula.
- Add about 3 tablespoons of blueberries to the top of each cream cheese center. Arrange blueberries, if desired.
- Bake Danish at 400 degrees for 18-20 minutes or until edges of puff pastry are golden brown.
- While Danish bake, mix the powdered sugar glaze. In a small bowl, stir together the powdered sugar (or Swerve powdered sugar substitute), milk and vanilla. Mixture should be creamy and slightly thick.
- One Danish come out of the oven, let cool for 5 minutes. Drizzle each Danish with the glaze. Let cool for 10 more minutes before serving.
Notes
Storage: For best results, store any leftover pastries in an airtight container in the refrigerator. Pastries will keep for up to 5 days refrigerated.
Freezing: Baked pastries can be frozen. Make sure pastries are cooled completely to room temperature before freezing. Wrap individually and store in a zip-loc freezer bag. Pastries will keep for up to 3 months frozen.
Nutrition
Serving: 1gCalories: 123kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 61mgPotassium: 49mgFiber: 1gSugar: 13gVitamin A: 271IUVitamin C: 2mgCalcium: 23mgIron: 0.1mg
Tried this recipe?Let us know how it was!