Ingredients
For the Pastry Base
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1 sheet store-bought puff pastry, thawed according to package instructions
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A clean work surface and rolling pin for shaping the dough
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Parchment paper for lining the baking tray
For the Cream Cheese Filling
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4 oz cream cheese (softened)
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3 tablespoons granulated sugar
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1/2 teaspoon vanilla extract
For the Blueberry Topping
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1/2 cup wild blueberries (fresh or frozen)
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1 teaspoon cornstarch
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1 tablespoon granulated sugar
For the Streusel Topping
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1/4 cup all-purpose flour
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2 tablespoons brown sugar
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2 tablespoons cold unsalted butter, cubed
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1/4 teaspoon ground cinnamon
For the Glaze (Optional)
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1/2 cup powdered sugar
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1–2 teaspoons milk or water
Preparation Notes
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Make sure the puff pastry is completely thawed but still cold when working with it to maintain its flakiness.
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Soften the cream cheese by letting it sit at room temperature for 15–20 minutes or warming it briefly in the microwave for 10–15 seconds.
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If using frozen blueberries, do not thaw them beforehand to avoid excess moisture.
Instructions
- Preheat the Oven and Prepare Baking Sheet
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper to prevent sticking.
- Prepare the Cream Cheese Filling
- In a medium bowl, mix the softened cream cheese with granulated sugar and vanilla extract.
- Beat until smooth and creamy using a fork or hand mixer. Set aside.
- Prepare the Blueberry Mixture
- In a small bowl, toss the blueberries with sugar and cornstarch until evenly coated.
- Set aside. This mixture will provide the fruity center for each danish.
- Prepare the Streusel Topping
- In another small bowl, combine the flour, brown sugar, and cinnamon.
- Add in the cold, cubed butter.
- Use your fingertips or a pastry cutter to blend the mixture until it resembles coarse crumbs.
- Keep this chilled in the refrigerator until ready to use.
- Shape the Puff Pastry
- Lightly flour your surface and roll out the thawed puff pastry sheet to smooth out the folds.
- Cut the pastry into 6 equal rectangles or squares depending on your preference.
- Place the pieces on the prepared baking sheet, leaving space between each one.
- Assemble the Danishes
- Using a spoon, create a small well or indent in the center of each pastry square.
- Spoon about 1 tablespoon of the cream cheese filling into the center of each.
- Top with a generous spoonful of the blueberry mixture.
- Sprinkle the chilled streusel topping over the blueberry center.
- Bake the Danishes
- Place the baking sheet in the preheated oven.
- Bake for 18–22 minutes, or until the edges are golden brown and puffed, and the topping is lightly crisp.
- Keep an eye on the pastries during the last few minutes to avoid over-browning.
- Cool and Glaze (Optional)
- Let the danishes cool on the baking sheet for at least 10 minutes.
- If desired, whisk together powdered sugar and a small amount of milk to form a glaze.
- Drizzle over the cooled danishes for an extra touch of sweetness.
Notes
- Use Cold Ingredients for the Streusel:
Cold butter is key for a crumbly texture. If it softens too much, the topping will lose its crunch. - Don’t Overload the Center:
While it may be tempting to pile on more filling, keeping portions moderate prevents leakage and ensures even baking. - Avoid Overworking the Pastry:
Roll the dough gently. Overhandling can cause the layers to flatten, reducing the flakiness of the final product. - Refrigerate Before Baking (Optional):
If your kitchen is warm or the dough feels soft, place the assembled danishes in the refrigerator for 10 minutes before baking. This helps maintain their shape. - Substitute with What You Have:
If wild blueberries aren’t available, cultivated blueberries or even raspberries can be used. Just adjust sugar amounts slightly depending on tartness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes