Welcome to a slice of pastry paradise! Today, we’re diving into the world of irresistible pastries with a twist – Blueberry Lemon Cream Danishes. These delicate pastries are a symphony of flavors, bringing together the sweetness of blueberries, the zing of lemon, and the velvety richness of cream. Not to mention they are so easy to make and will be a hit for any breakfast or brunch!
Using store-bought puff pastry is a convenient and time-saving option for making delicious pastries like Blueberry Lemon Cream Danishes. You can easily make your own but it’s so delicious and easy that I always use store bought for this recipe. Here are some tips to ensure success:
- Thaw Properly: If your puff pastry is frozen, follow the package instructions for thawing. Typically, I let is sit on the counter at room temperature for 15-30 minutes, or until warm enough to handle but not too soft. You can also thaw overnight in the refrigerator.
- Work Quickly: Puff pastry is made with layers of butter, and it’s important to keep it cold to achieve that flaky texture. Work quickly when handling the pastry, and return it to the refrigerator if it becomes too soft.
- Flour the Surface: Lightly flour your work surface to prevent the puff pastry from sticking. Use a rolling pin to gently roll out the pastry to your desired thickness.
- Avoid Overhandling: Puff pastry benefits from being handled as little as possible. Overhandling can cause the butter layers to meld, leading to a less flaky result. Patience is key!
- Use Egg Wash for Shine: Before baking, brush the pastry with an egg wash (a beaten egg) for a beautiful golden finish. This step also helps seal the edges.
- Cut an outline: I cut one sheet of puff pastry into six even rectangles. Then I take a knife or pizza cutter and cut another rectangle outline, about a 1/4 inch from the edge. When you place the filling stay within this border!
This buttery, flaky pastry combined with the creamy, tangy filling is a match made in pastry heaven. Whether you’re serving these for breakfast, brunch, or a sweet treat any time of the day, these danishes are sure to impress and satisfy your cravings. If you end up trying the recipe please leave a rating and comment below! 🙂
Blueberry Lemon Cream Danishes
Ingredients
For the blueberries:
- 1 cup fresh blueberries
- 1 tbsp water
- 2 tsp granulated sugar
For the Danishes:
- 1 sheet puff pastry thawed
- 4 oz cream cheese room temperature
- 2 tsp lemon juice
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- 1 egg yolk
For the icing:
- ½ cup powdered sugar
- 2 tbsp heavy cream or whole milk room temperature
- ½ tsp vanilla extract
- ¼ tsp kosher salt
Instructions
For the blueberries:
- In a small bowl combine blueberries, water and sugar. Stir and set into the refrigerator until needed.
For the Danishes:
- Preheat the oven to 400°. Unfold the thawed puff pastry onto parchment paper or a floured surface. Use a knife or pizza cutter to slice the puff pastry down the center lengthwise. Cut each side into 3 slices, creating 6 separate pastries. Transfer onto a baking sheet and space evenly. Use the knife to gently score a smaller rectangle within each danish, about 1⁄4 inch from the edge. Brush the edges with an egg wash.
- In a medium bowl beat together the cream cheese, lemon juice, lemon zest, sugar, vanilla and egg yolk until smooth. Scoop mixture into the center of each pastry and smooth to the inside edge of the border you created. Stay within that smaller rectangle or all of your filling will ooze out!
- Add a spoonful of blueberries on top of the cream but try not to add too much of the liquid in the bowl. Bake for 20 minutes or until gold brown and baked through. Let cool for 10-15 minutes before drizzling on the icing.
For the icing:
- In a small bowl combine the powdered sugar, heavy whipping cream, vanilla and salt. Stir with a whisk. Drizzle the icing on top and enjoy! These will stay good for 3 days in an airtight container in the refrigerator.
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