Description
This Lemon Blueberry Cheese Danish combines flaky puff pastry filled with a creamy lemon-zested cream cheese mixture and sweet blueberry preserves. Topped with a bright, tangy lemon glaze, this pastry is perfect for breakfast, brunch, or a delightful dessert.
Ingredients
Scale
Puff Pastry and Filling
- 1 sheet puff pastry, thawed if frozen
- 4 ounces cream cheese, softened
- 2 tablespoons fresh lemon zest
- ¾ cup powdered sugar
- â…“ cup blueberry preserves or jam
- 1 egg + 1 teaspoon water, beaten together for egg wash
Lemon Glaze
- 1 lemon, zest freshly grated
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare Puff Pastry: Place a sheet of parchment paper on a baking sheet to prepare for baking.
- Slice the Puff Pastry: Cut the puff pastry in half lengthwise. If using perforated puff pastry, roll it out slightly to create one long sheet.
- Position One Piece: Keep one piece of puff pastry on the parchment paper as the base.
- Make Cream Cheese Filling: Using a hand mixer, beat together the softened cream cheese, lemon zest, and powdered sugar until creamy and smooth.
- Assemble Danish: Spread the cream cheese mixture in the center of one slice of puff pastry, leaving a border around the edges free.
- Add Blueberry Jam: Spoon blueberry preserves or jam evenly over the cream cheese layer.
- Brush Border: Use the egg wash (egg + water) to brush the exposed border edges of the puff pastry for sealing.
- Seal Danish: Place the other slice of puff pastry on top, pressing down the edges firmly to seal the filling inside.
- Chill: Refrigerate the assembled danish for 20 to 30 minutes to help the cream cheese firm up for better bake results.
- Preheat Oven: Preheat oven to 425°F (220°C) while chilling the danish.
- Egg Wash and Slits: Brush the entire top surface of the puff pastry with the remaining egg wash. Slice a few slits on top to allow steam to escape during baking.
- Bake: Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed up.
- Cool Slightly: Remove from oven and allow to cool slightly on the baking sheet.
- Prepare Lemon Glaze: In a bowl, whisk together the lemon zest, lemon juice, and powdered sugar until smooth and well combined.
- Adjust Glaze Consistency: If glaze is too thick, drizzle in additional lemon juice or milk, one teaspoon at a time, until desired consistency is reached.
- Glaze Danish: Drizzle the lemon glaze evenly over the slightly cooled danish before serving.
Notes
- Make sure puff pastry is thoroughly thawed for easier handling.
- Press edges well to prevent filling from leaking during baking.
- Use fresh lemon zest and juice for the best citrus flavor in both filling and glaze.
- Slitting the top helps steam escape and keeps the pastry crisp.
- Allow the danish to cool slightly before glazing to avoid melting the glaze.
- For a decorative touch, use a piping bag for the glaze drizzle.
