Make-Ahead Blueberry Cream Cheese Danish
Waking up is hard sometimes, so treat yourself with this delicious blueberry cream cheese danish! Or prepare this ahead of time and pull it out to impress company for breakfast or brunch.
Make-Ahead Blueberry Cream Cheese Danish
This beautiful Make-Ahead Blueberry Cream Cheese Danish is a delightful merging of a deliciously smooth layer of sweetened cream cheese, topped with luscious blueberry pie filling, all nestled between two layers of flaky puff pastry and drizzled with a liberal amount of vanilla icing. Served warm out of the oven, this is enough to get almost ANYONE out of bed! Or at least make it a little more bearable…
You can even make these danishes ahead of time and keep them in the freezer. They bake right from frozen, and make for a very elegant (and easy) weekend breakfast or brunch treat when you’ve got company staying over!
Use Store-Bought Puff Pastry
To save time, I use store-bought puff pastry. But you can make it from scratch if you’d like. If using store-bought, it will need to be thawed according to the package directions.
Unfold your sheets of puff pastry and cut in half lengthwise, so that you have four long rectangles. Place two of the rectangles on a baking sheet lined with parchment paper or silicone baking mat. I’ve had my Silpat baking mats for about 10 years now, but I also use some I found at Costco and some from AmazonBasics (affiliate link) – they all work beautifully for this sort of thing! Set aside the other two rectangles.
Mix your softened cream cheese, sugar and vanilla together in a medium bowl. Spread a thin (or thick, depending on your preference) layer of cream cheese on the pastry rectangles on your tray, up to about a half-inch away from the edge of the pastry.
Then top your cream cheese layers with about 1/4 to 1/3 cup of pie filling on each, again, up to about half an inch from the edge.
Crack an egg into a small bowl and mix with 1 tablespoon of water. Lightly brush the exposed edges of your pastry with the egg wash. This is to help seal the top and bottom layers together.
Now, take your remaining two rectangles of pastry and cut slits about an inch apart, starting and ending one inch from the outer edge, along the length of the pastry dough.
Place them carefully over the tops of your filling layers, and press down the edges to seal. You can use a fork to crimp, or just use your fingertips.
Brush the tops of your danishes with the remaining egg wash (discard any leftovers). This is to help give it that beautiful golden brown shine.
Freezing Your Blueberry Cream Cheese Danish
At this point, you can either proceed to bake, or you can prep these Blueberry Cream Cheese Danishes to freeze (or bake one and freeze one for later).
If freezing, I recommend doing so on a tray, lined with parchment paper or a baking mat.
Stick the whole tray into the freezer for several hours or even overnight, until the danish has frozen solid.
Once frozen, you can carefully remove the danish and tray from the freezer, loosely wrap the danish in wax paper or parchment paper and place in a gallon-size ziptop freezer bag to go back into the freezer.
Baking Your Danish
To bake, preheat your oven to 375 Fahrenheit. Bake danish on a parchment or silicone lined tray, 20-25 minutes (30-35 minutes if frozen), until pastry has puffed and the top is golden brown.
While the danish is baking, in a small bowl whisk together powdered sugar, vanilla, and 1-2 tablespoons of milk (start with 1, and add more until it reaches the consistency you want). Drizzle over baked pastry.
Now, try not to eat the entire thing yourself…unless, of course, this is the whole reason you got out of bed, in which case, dive right in because you deserve it!! Getting out of bed is hard work! 😉
If you like this recipe, be sure to check out my Easy Breakfast Pastries as well for a miniature individualized version!
Waking up is hard sometimes, so treat yourself with this delicious blueberry cream cheese danish! Or prepare this ahead of time and pull it out to impress company for breakfast or brunch. Nutrition information provided as an estimate only.
Blueberry Cream Cheese Danish
Ingredients
For 2 pastries:
For icing glaze:
Instructions
To freeze:
To bake:
Nutrition Information:
Yield: 8
Serving Size: 1 piece
Amount Per Serving:
Calories: 167Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 91mgCarbohydrates: 21gFiber: 0gSugar: 14gProtein: 2g
Amanda
Saturday 3rd of July 2021
Do you refrigerate if making the night before ?
Mel
Thursday 10th of September 2020
This looks delicious, but my kids are not blueberry fans. Does the recipe turn out well with other types of fruit as well?
Candi
Thursday 10th of September 2020
Yes - absolutely! You can use any flavor of fruit pie filling. My personal favorites are raspberry, cherry, or peach. :)
Sophia Lawrence
Wednesday 15th of April 2020
Hi! Where didd you get the pie filling?
Candi
Wednesday 15th of April 2020
Many grocery stores carry canned pie filling and you can usually find it in the baking aisle. If you can’t find pie filling you can use jam or fruit preserves.
Jessica
Sunday 30th of December 2018
I'd love to make these! How much pastries would 600g of my homemade puff pastry dough make??
Candi
Monday 31st of December 2018
You can make them any size you'd like, so the number of pastries you can get out of each batch can vary. 600g of pastry dough is about a 1/3 more than the store bought stuff I used in the recipe, so I would guess you could get 8 out of your homemade dough. But again, it really just depends on what size you want to make them. :)
Nicole Shillings
Sunday 11th of June 2017
This looks so yummy! I live that it's freezable! This would be really nice to make ahead next time we have company stay and then I can have a special breakfast ready to go.
Candi
Sunday 11th of June 2017
Thanks Nicole! My kids keep begging me to make more. Definitely making some next time we have company. ;)