Easy Blueberry Danishes

I recently discovered that if you buy the frozen puff pastry, it is insanely easy to make homemade danishes, so here I am sharing 2 recipes in one with you! These danishes were such a hit. I honestly don’t think anything else I’ve brought my coworkers has been devoured so fast. When I made these, I did one danish with blueberry and cream cheese and then one with just blueberry. You can opt to skip the cream cheese completely, split the cream cheese between the two, or even double the cream cheese mixture so you have the full amount in each danish.

Ingredients:
3 c. blueberries
2 tsp lemon juice
~1/2 tsp lemon zest
2/3 c. sugar
1 1/2 tsp vanilla
2 tbsp corn starch
1/4 tsp cinnamon
8 oz cream cheese, room temperature
1 package of frozen puff pastry, thawed (2 sheets)

First, I want to note that the frozen puff pastry only takes about a half hour to thaw, so if you take it out of the freezer as you start on the fillings, they should be ready to go by the time you’re ready to cut and fill. Make sure you double check the thaw time on your box though. I once got a different brand and learned the hard way it has a 2 hour thaw time.

In a small saucepan, combine blueberries, 1 tsp lemon juice, about 1/2 tsp lemon zest, 1/3 cup sugar, 1/2 tsp vanilla, 2 tbsp cornstarch, and 1/4 tsp cinnamon. Heat over medium-low heat stirring frequently until thickened. You will notice the blueberries start to juice and the mixture start to resemble blueberry pie filling. If your blueberry filling gets too thick too quickly, don’t worry- just add a bit of water to thin it back out and then stir over heat until desired thickness. Once done, set aside to cool.

• 

• 

In a mixing bowl, beat cream cheese, 1/3 cup sugar, 1 tsp lemon juice, and 1 tsp vanilla until a smooth mixture is formed.

• 

• 

On a floured surface (I used a cutting board) unfold one of your sheets of puff pastry and roll slightly with a rolling pin. Make cuts on the sides of the pastry sheet diagonally downward. I made about 10 cuts in the dough.

If making the cream cheese danish, spread the cream cheese mixture evenly in the middle of the pastry sheet. Top the cream cheese mixture with your blueberry compote. If making the blueberry danish simply omit the cream cheese.

• 

• 

Fold the cut strips over the filling making a braid design. I’ll admit that this part never goes as well as I expect it to, but just remember that once its baked and puffed up, nobody will notice if the design isn’t perfect.

Transfer danish to a parchment paper lined baking sheet. Mix an egg with a fork for your egg wash. Brush the egg over the danish and sprinkle with some sugar if you’d like. Bake at 400F for 30-45 minutes or until golden brown.

• 

•