Description
This delightful Lemon Blueberry Cheese Danish features flaky puff pastry filled with a creamy lemon zest and cream cheese mixture topped with sweet blueberry preserves. Baked to a golden puff and finished with a tangy lemon glaze, this dessert is perfect for brunch, tea time, or a sweet treat any day.
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 the puff pastry.
- Slice Puff Pastry: Slice the puff pastry sheet in half lengthwise. If you are using perforated puff pastry, roll it out slightly to create one unbroken long sheet.
- Arrange Puff Pastry: Keep one half of the puff pastry on the parchment paper for assembly.
- Make Cream Cheese Filling: Using a hand mixer, beat together the softened cream cheese, fresh lemon zest, and powdered sugar until the mixture is smooth and creamy.
- Assemble Danish: Spread the cream cheese filling in the center of one half of the puff pastry, leaving a border around the edges to seal later.
- Add Blueberry Jam: Spoon the blueberry preserves evenly over the cream cheese mixture.
- Apply Egg Wash on Border: Brush the exposed border of the puff pastry with the egg wash (egg beaten with water) to help seal the edges.
- Seal Danish: Place the other half of the puff pastry over the filling and press down the edges firmly to seal.
- Chill Dough: Refrigerate the assembled danish for 20 to 30 minutes. This will help the cream cheese filling to firm up and maintain shape during baking.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking.
- Egg Wash and Vent: Brush the entire top surface of the puff pastry with the remaining egg wash. Then slice a few slits into the top layer to allow steam to escape while baking.
- Bake: Bake the danish in the preheated oven for 20 to 25 minutes, or until the pastry has risen, puffed, and is golden brown.
- Cool Slightly: Remove the danish from the oven and allow it to cool slightly on a wire rack before glazing.
- Prepare Lemon Glaze: In a bowl, whisk together the fresh lemon zest, lemon juice, and powdered sugar until smooth.
- Adjust Glaze Consistency: If the glaze is too thick, add lemon juice or milk one teaspoon at a time until the desired drizzle consistency is reached.
- Glaze Danish: Drizzle the lemon glaze evenly over the cooled danish, allowing it to set before serving.
Notes
- For best results, use cold puff pastry and keep it chilled until ready to assemble and bake.
- Make sure to allow slits in the pastry to prevent it from becoming soggy inside.
- Adjust sweetness in the glaze by adding more or less powdered sugar or lemon juice.
- This danish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- You can substitute blueberry preserves with other fruit jams of your choice.
