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Lemon Blueberry Cheese Danish Recipe

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  • Author: Stacy Corbo
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Blueberry Cheese Danish is a flaky, flavorful treat that’s perfect for brunch or a sweet afternoon snack. Creamy lemon cream cheese filling is layered with sweet blueberry preserves and encased in a buttery puff pastry, then baked to golden perfection. A simple lemon glaze adds a bright, tangy finish, making this danish a delightful and impressive dessert that’s surprisingly easy to make.


Ingredients

Units Scale
  • 1 sheet puff pastry, thawed if frozen
  • 4 ounces cream cheese, softened
  • 2 tablespoons fresh lemon zest
  • 3/4 cup powdered sugar
  • 1/3 cup blueberry preserves or jam
  • 1 egg + 1 teaspoon water, beaten together for egg wash

Lemon Glaze:

  • 1 lemon, zest freshly grated
  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare Puff Pastry:
    1. Place a sheet of parchment paper on a baking sheet.
    2. Slice the puff pastry in half lengthwise. (If using perforated puff pastry, roll it out slightly to create one long sheet).
    3. Keep one piece of puff pastry on the parchment paper.
  2. Make Cream Cheese Filling:
    1. Beat together the softened cream cheese, lemon zest, and powdered sugar until creamy and smooth using a hand mixer.
  3. Assemble Danish:
    1. Spread the cream cheese mixture in the center of one slice of puff pastry, leaving a border around the edges.
    2. Spoon the blueberry jam over the cream cheese mixture.
    3. Use the egg wash to brush the border of the puff pastry.
    4. Place the other slice of puff pastry on top, pressing down the edges to seal.
  4. Chill:
    1. Refrigerate the assembled danish for 20 to 30 minutes to help the cream cheese firm up.
  5. Preheat Oven:
    1. Preheat the oven to 425°F (220°C).
  6. Egg Wash and Slit:
    1. Brush the entire puff pastry with the egg wash.
    2. Slice a few slits in the top to allow steam to escape.
  7. Bake:
    1. Bake for 20 to 25 minutes, or until golden and puffed.
    2. Remove from the oven and let cool slightly before glazing.

Lemon Glaze:

  1. Combine Glaze Ingredients:
    1. Whisk together the lemon zest, lemon juice, and powdered sugar in a bowl until smooth.
  2. Adjust Consistency:
    1. If the mixture is too thick, drizzle in a little more lemon juice or milk, 1 teaspoon at a time.
  3. Glaze Danish:
    1. Drizzle the lemon glaze over the cooled danish.

Notes

  • Use high-quality puff pastry for the best results.
  • Ensure your cream cheese is softened for easy mixing.
  • Feel free to use other fruit preserves or jams, such as raspberry or apricot.
  • Watch the danish closely while baking to prevent burning.
  • Allow the danish to cool slightly before glazing to prevent the glaze from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 400kcal
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg