Can I use frozen berries instead of preserves?

Fresh or frozen berries release too much moisture and can make the pastry soggy. Stick with preserves or jam for the best results, as they provide concentrated flavor without excess liquid.

My puff pastry came in two sheets. Can I still make this recipe?

Absolutely! Instead of cutting one sheet lengthwise, use one sheet as the bottom and the other as the top. You may need to roll them slightly to get the right dimensions.

How do I know when the danish is done baking?

The pastry should be visibly puffed with distinct layers and an even golden-brown color. If it looks pale in spots, give it a few more minutes in the oven.

Can I prepare this the night before and bake in the morning?

Yes! Assemble the danish completely, cover with plastic wrap, and refrigerate overnight. In the morning, apply the egg wash, cut the steam vents, and bake as directed. You may need to add 2-3 minutes to the baking time if baking straight from the refrigerator.

Lemon Blueberry Cheese Danish Recipe

Description

This Lemon Blueberry Cheese Danish combines the flakiness of puff pastry, the sweetness of blueberry jam, and the tangy creaminess of lemon-flavored cream cheese, making it a delightful treat for breakfast, dessert, or any time snack.

Ingredients

Units Scale

Main Ingredients

1 sheet puff pastry, thawed if frozen
4 ounces cream cheese, softened
2 tablespoons fresh lemon zest
3/4 cup powdered sugar
1/3 cup blueberry preserves or jam, or any flavor you enjoy!
1 egg + 1 teaspoon water, beaten together for egg wash

Lemon Glaze

1 lemon, zest freshly grated
1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice

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Instructions

Prepare the Puff Pastry: Place a sheet of parchment paper on a baking sheet. Slice the puff pastry in half lengthwise. Keep one piece on the parchment paper.
Prepare the Cream Cheese Mixture: Beat together the cream cheese, lemon zest, and powdered sugar until creamy and smooth using a hand mixer. Spread the cream cheese mixture in the center of one slice of puff pastry, leaving a border around the edges.
Add the Blueberry Jam: Spoon the blueberry jam over the cream cheese mixture.
Seal and Chill: Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal. Refrigerate for 20 to 30 minutes to allow the cream cheese to firm up.
Preheat the Oven: Preheat the oven to 425°F.
Bake the Danish: Brush the entire puff pastry with the egg wash. Slice a few slits in the top to let steam escape. Bake for 20 to 25 minutes, until golden and puffed. Remove and let cool slightly before glazing and topping with powdered sugar.
Prepare the Lemon Glaze: Whisk together the lemon zest, juice, and powdered sugar. If the mixture is too thick, drizzle in a little bit more lemon juice or milk, one teaspoon at a time. Drizzle the glaze over the baked pastry.

Notes

If your puff pastry is perforated, use a rolling pin to roll it out into one long sheet before beginning.
Refrigerating the pastry before baking helps the cream cheese firm up and ensures better results.
You can substitute blueberry preserves with any other jam or preserve you enjoy.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 18g
Sodium: 210mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg