Easy Blueberry Cream Cheese Danish, is a quick and simple recipe. Puff Pastry squares filled with a simple cheesecake filling and fresh blueberries. The Perfect Breakfast, Snack or Dessert idea.
Pre-heat oven to 350 F (180 C) and line a large baking sheet with parchment paper.
In a medium pot combine the blueberries and sugar, heat on low / medium heat until thickened, stirring often. Be careful not to burn. Remove from heat and let cool.
In a medium bowl beat on medium speed the cream cheese, sugar, vanilla and lemon juice until smooth.
Roll out the puff pastry and cut each sheet into 6-8 squares (all the same same size). Top one of the sheets with the cream cheese filling (divided by 6-8) and top with the blueberry filling (6-8 parts).
Top each square with the remaining squares and seal shut. (using the tongs of a fork). Brush the tops with a little milk and sprinkle with granulated sugar. Bake for approximately 15 minutes or until golden. Eat warm or let cool, sprinkle with powdered sugar before serving, if desired. Enjoy!
Notes
If you prefer you can use strawberries, blackberries, raspberries, cherries, apples or even pears, if you use bigger fruits for this cream cheese danish recipe then I would suggest chopping them into small pieces.Any leftovers need to be refrigerated. Store in an airtight container or wrap well in plastic wrap. They will keep for up to 3-4 days in the fridge. Bring to room temperature before serving.Wrap the completely cooled baked pastries in plastic wrap then place in a freezer bag or container, they will keep for up to three months in the freezer.Let them thaw in the fridge then bring to room temperature before serving, half an hour should be enough time. Don’t leave them out too long because of the cream cheese.