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Lemon Blueberry Cheese Danish Recipe

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4.2 from 72 reviews

A delightful Lemon Blueberry Cheese Danish featuring flaky puff pastry filled with creamy lemon-infused cream cheese and sweet blueberry preserves, topped with a tangy lemon glaze. Perfect for a special breakfast or brunch treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Puff Pastry & Filling

  • 1 sheet puff pastry (thawed if frozen)
  • 4 ounces cream cheese (softened)
  • 2 tablespoons fresh lemon zest
  • ¾ cup powdered sugar
  • ⅓ 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 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare Puff Pastry: Place a sheet of parchment paper on a baking sheet. Slice the thawed puff pastry sheet in half lengthwise. Keep one piece on the parchment paper.
  2. Make Cream Cheese Mixture: In a bowl, beat together softened cream cheese, fresh lemon zest, and powdered sugar using a hand mixer until creamy and smooth.
  3. Assemble Danish Base: Spread the cream cheese mixture in the center of one pastry piece, leaving a border around the edges. Spoon the blueberry preserves over the cream cheese evenly.
  4. Seal the Danish: Brush the border of the puff pastry with the egg wash (egg beaten with water). Place the other puff pastry half on top and press the edges firmly to seal. Refrigerate the assembled Danish for 20 to 30 minutes to help the filling firm up.
  5. Preheat Oven: Set the oven to 425°F (220°C) to preheat.
  6. Prepare for Baking: Brush the entire surface of the puff pastry with the egg wash again. Slice a few small slits in the top layer of pastry to allow steam to escape during baking.
  7. Bake the Danish: Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and puffed.
  8. Cool Before Glazing: Remove the Danish from the oven and let it cool slightly on the baking sheet.
  9. Make Lemon Glaze: Whisk together lemon zest, fresh lemon juice, and powdered sugar until smooth. If the glaze is too thick, add lemon juice or milk by 1 teaspoon at a time to reach desired consistency.
  10. Glaze and Serve: Drizzle the lemon glaze over the slightly cooled Danish and top with a light dusting of powdered sugar. Serve warm or at room temperature.

Notes

  • For best results, use full sheet puff pastry without perforations. If perforated, gently roll to create one continuous sheet.
  • Refrigerating the assembled Danish before baking is important to ensure the cream cheese filling firms up and prevents leakage.
  • The lemon glaze can be adjusted in thickness by adding more lemon juice or milk as needed.
  • Blueberry preserves can be substituted with any jam or fruit preserves of choice.
  • Make sure to create slits in the top pastry to prevent sogginess due to steam build-up.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-blueberry-cheese-danish-recipe/