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Lemon Blueberry Cream Cheese Danish

Lemon Blueberry Cream Cheese Danish

This Lemon Blueberry Cream Cheese Danish is the ultimate brunch treat that combines flaky, buttery puff pastry with a bright and tangy citrus filling. It is a spectacular "cheater’s" recipe that looks like it came straight from a professional bakery but requires minimal effort to prepare.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Danish Filling & Base
  • 1 sheet puff pastry thawed if frozen
  • 4 oz cream cheese softened to room temperature
  • 2 tbsp lemon zest fresh
  • 3/4 cup powdered sugar for the filling
  • 1/3 cup blueberry preserves or jam
Egg Wash
  • 1 large egg
  • 1 tsp water
Glaze
  • 1.5 cups powdered sugar for the glaze
  • 1 whole lemon, zest freshly grated for the glaze
  • 2 tbsp lemon juice fresh

Equipment

  • Baking Sheet
  • Parchment Paper
  • Hand Mixer
  • Pastry Brush

Method
 

  1. Prepare the Pastry: Start by placing a sheet of parchment paper on a large baking sheet. Slice your puff pastry sheet in half lengthwise to create two long, equal strips. Keep one strip on the parchment paper.
    1 sheet puff pastry
  2. Mix the Filling: In a medium bowl, use a hand mixer to beat together the softened cream cheese, lemon zest, and 3/4 cup of powdered sugar. Continue until the mixture is completely creamy and smooth.
    4 oz cream cheese, 2 tbsp lemon zest, 3/4 cup powdered sugar
  3. Layer the Filling: Spread the lemon cream cheese mixture down the center of the pastry strip on the parchment paper. Be sure to leave about a one-inch border around all the edges.
  4. Add the Preserves: Carefully spoon the blueberry preserves over the top of the lemon cream cheese layer, spreading it slightly but keeping it within the cream cheese border.
    1/3 cup blueberry preserves
  5. Seal the Danish: Whisk the egg and water together to create an egg wash. Brush the edges of the pastry with the egg wash. Place the second strip of puff pastry directly on top. Press the edges firmly to seal the two layers together; you can use the tines of a fork for a decorative and secure seal.
    1 large egg, 1 tsp water
  6. Chill the Dough: Place the baking sheet in the refrigerator for 20 to 30 minutes. This is a critical step that helps the cream cheese firm up and prevents the filling from leaking during baking.
  7. Bake: Preheat your oven to 425 degrees F. Brush the top of the pastry with the remaining egg wash and use a sharp knife to cut a few small slits in the top to allow steam to escape. Bake for 20 to 25 minutes, or until the pastry is deeply golden and puffed.
  8. Glaze and Serve: While the pastry cools slightly, whisk together the glaze ingredients (powdered sugar, lemon zest, and lemon juice). Drizzle the glaze generously over the warm pastry before slicing and serving.
    1.5 cups powdered sugar, 1 whole lemon, zest, 2 tbsp lemon juice

Notes

For the best texture, choose a high-quality puff pastry without seams and ensure your cream cheese is completely softened to avoid lumps. Do not skip the chilling time in the fridge, as this prevents the filling from leaking and helps create flaky layers.