Blueberry Cream Cheese Danish
A shortcut to a delicious breakfast danish. Enjoy along with your morning coffee or serve warm for dessert. Crisp edges and soft and fluffy in the center. Filled with sweet cream cheese and bursting with fresh blueberries!
Servings: 16 slices
Calories: 255kcal
Ingredients
Quick Pastry Dough
- 2 cups all-purpose flour high quality like King Arthur
- 1 ¼ cups unsalted butter cold
- ½-3/4 cup ice water
- 1 teaspoon kosher salt
Cream Cheese Filling
- 8 oz cream cheese softened
- ⅓ cup granulated white sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 cup blueberries fresh or frozen
Instructions
For the Danish
- In a food processor combine flour and salt. Add cold butter and pulse 5 times, until it has the appearance of wet sand.
- Pour into a medium bowl and add ½ cup cold water, using a spatula to combine. Add more water if needed to bring dough together.
- Dump out onto a lightly floured cutting board and form dough into two equal discs.
- Wrap each disc in plastic wrap and freeze for 20 minutes or refrigerate for 1 hour.
- Remove one disc from the freezer and place on a well floured cutting board.
- Roll out into a long rectangle and fold into thirds.
- Turn the dough 90 degrees and roll out into a long rectangle and fold into thirds again.
- Continue this process 5 times (every turn adds more flakes and layers to the dough).
- Wrap disc back in the plastic wrap and place in the refrigerator.
- Repeat the rolling, folding, turning process with the other pastry disc. Wrap in cling film and keep in refrigerator while making the filling.
For the Filling
- In a stand mixer combine cream cheese and sugar until smooth.
- Add lemon juice and vanilla and mix until combined. Set aside.
Braid and Bake
- Preheat the oven to 400°F. Lightly grease a baking sheet with sides (jelly roll pan).
- Remove one dough disc and roll out into a 9"x13" rectangle.
- Make diagonal cuts down each side, leaving 3" in the center for the filling.
- Place half the cream cheese mixture down the center of the dough. Top with half the blueberries.
- Switching sides fold over each side to create the braid. Tucking and pinching the pastry at the end of each slit to hold filling in.
- Repeat the filling and braiding with the second dough.
- Place on lightly greased rimmed baking sheet (some of the filling may bubble out).
- Brush tops of each braid with milk or egg wash and top with raw sugar.
- Loosely cover the braid with foil and bake on center rack for 20 minutes.
- Uncover and bake for another 20 minutes.
- Braid should be lightly browned and center of braid should be fully cooked.
- Remove from the oven and allow to cool for 5 minutes.
- Sprinkle with powdered sugar if desired. Slice and serve warm, or save and serve for breakfast along with coffee. YUM!
Notes
Watch the video to get tips on the rolling, folding, turning process. It's very simple and the resting time is minimal. After you've done it once, you'll have it down!
Nutrition
Serving: 1slice | Calories: 255kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 194mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg