Description
This Lemon Blueberry Cheese Danish recipe combines flaky puff pastry with a smooth, tangy cream cheese and lemon filling, topped with sweet blueberry preserves. Finished with a zesty lemon glaze, this delightful pastry is a perfect treat for brunch or dessert.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry, thawed if frozen
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons fresh lemon zest
- ¾ cup powdered sugar
Fruit Filling and Egg Wash
- 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 assembling the danish.
- Slice Puff Pastry: Cut the puff pastry sheet in half lengthwise. If using perforated puff pastry, roll it out slightly to create one long continuous sheet.
- Arrange Pastry: Place one piece of the puff pastry on the parchment paper to start assembling the filling.
- Make Cream Cheese Filling: Using a hand mixer, beat together the softened cream cheese, fresh lemon zest, and powdered sugar until the mixture is creamy and smooth.
- Assemble Danish: Spread the cream cheese mixture evenly in the center of one puff pastry slice, leaving a border around the edges to seal later.
- Add Blueberry Jam: Spoon the blueberry preserves over the cream cheese layer, distributing it evenly.
- Apply Egg Wash Border: Brush the border edges of the puff pastry with the beaten egg and water mixture to help seal the top layer.
- Seal Danish: Place the second slice of puff pastry over the filled one and gently press down the edges to seal the danish well.
- Chill: Refrigerate the assembled danish for 20 to 30 minutes to firm up the cream cheese filling and set the pastry for baking.
- Preheat Oven: Set your oven to 425°F (220°C) to get it ready for baking.
- Egg Wash and Slits: Brush the entire top surface of the puff pastry with the egg wash, then slice a few slits on top to let steam escape during baking.
- Bake: Bake the danish in the preheated oven for 20 to 25 minutes or until it becomes golden brown and puffed up.
- Cool Slightly: Remove from the oven and allow it to cool slightly before adding the lemon glaze for finishing.
- Prepare Lemon Glaze: Combine the freshly grated lemon zest, powdered sugar, and fresh lemon juice in a bowl. Drizzle this glaze over the slightly cooled danish to finish.
Notes
- Make sure the cream cheese is softened to room temperature for smooth filling.
- Do not overfill the danish to avoid spillage during baking.
- Chilling the assembled danish ensures cleaner edges and better puffing.
- Use fresh lemon zest for maximum flavor in both filling and glaze.
- Puff pastry can be purchased frozen; thaw it fully before use.
- The blueberry preserves can be substituted with other fruit jams if desired.
- Ensure slits on top are sufficient to allow steam to escape and prevent puff pastry from bursting.
- Let the danish cool slightly before glazing to prevent the glaze from melting off.
