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    Home » Recipes » Cakes, biscuits and dessert recipes

    Blueberry cream cheese Danish pastries

    Published: Jun 24, 2023 · Modified: May 24, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe Jump to video

    Why not treat the family to these blueberry cream cheese Danish pastries? They are so easy to make with store-bought puff pastry and a packet of Mascarpone cheese you can have these blueberry Danish pastries in the oven in next to no time!

    2 blueberry cream cheese danish pastries drizzled with a sweet glaze on a cooling rack.
    Jump to:
    • Blueberry Danish pastries
    • What you will need
    • What to do
    • Blueberry cream cheese Danish pastries FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Blueberry Danish pastries

    I can't think of anyone who doesn't love a good Danish pastry. And these easy blueberry Danish pastries with cream cheese are so easy to make - it would be a shame not to treat your family to some of these delicious treats!

    The tartness of the blueberries and the sweet creaminess of the mascarpone cheese make for a really tasty mouthful. Pair that with some crispy, flaky puff pastry and you have a delectable dessert in no time at all.

    And once you've taken them out of the oven you have the option of serving these blueberry Danish pastries plain, dusting them with icing sugar or drizzling with a sweet icing sugar glaze.

    I've got to say that store-bought puff pastry has to be the greatest time-saver ever invented. All you have to do is unroll it and use it! Of course, you can also buy puff pastry in blocks, but if you have a rolling pin you can roll the pastry out to size. It's still much faster and more convenient than making your own.

    My friend Chloe over at the Feast Glorious Feast website has a recipe for homemade puff pastry if you really want to try your hand at making your own.

    So if you add some blueberries, mascarpone cheese and puff pastry to your shopping list I'll show you how easy these delicious blueberry cream cheese Danish pastries are to make.

    Blueberry cream cheese Danish pastries drizzled with icing sugar glaze.

    What you will need

    Equipment

    As far as equipment goes, you will need a small mixing bowl for softening the cream cheese, and a baking tray for baking the pastries. You will need a rolling pin if you bought a block of puff pastry rather than a roll. Baking parchment will prevent the pastries from sticking to the tray and will make it easier to clean up.

    For mixing the filling you will need an electric hand beater. If you don't have one, you can mix the filling with a wooden spoon.

    Ingredients

    This recipe makes 8 blueberry cream cheese Danish pastries.

    **You can get the complete list of ingredients and full instructions for making these blueberry cream cheese Danish pastries on the printable recipe card at the end of this post**

    Ingredient for making blueberry cream cheese Danish pastries.

    Puff pastry - I used a 320-gram (approximately 11 ounces) roll of store-bought puff pastry. I recommend you remove the puff pastry from the refrigerator at least 20 minutes before you intend to use it so that it has time to soften slightly. This will make it easier to unroll the pastry.

    Mascarpone cheese - this is a slightly sweet cream cheese, often used in making desserts.

    Eggs - you will need 1 egg and one egg yolk. The egg yolk is used for mixing into the mascarpone cheese to help thicken it. The other egg is used to egg wash the edges of the pastry to encourage browning.

    Blueberries - you will need about a cup of blueberries which is around 150 grams or one cupful.

    Sugar - this is optional if you prefer a slightly more tart taste. I added one tablespoon of sugar to the cheese and egg mixture.

    Vanilla essence - also optional, but does enhance the flavour of the filling.

    Icing sugar - for making the glaze.

    Milk - just a splash - enough to mix with the icing sugar to turn it into a thin glaze.

    What to do

    Mix the filling

    Mascarpone cheese, sugar and egg yolk in a mixing bowl.

    Place the mascarpone cheese, egg yolk, vanilla essence and sugar into a mixing bowl.

    Mascarpone cheese, sugar and egg yolk beaten until smooth in a mixing bowl.

    Whisk with a hand beater until well combined, then set it aside while you prepare the pastry.

    Assemble the pastries

    An unbaked roll of puff pastry unrolled on a table and cut into 8 rectangles.

    Unroll the pastry and cut it into 8 roughly equally-sized rectangles. If you are rolling out a block of pastry then roll it to approximately 14 x 9 inches in size (35 x 22 cm).

    Puff pastry rectangles scored with a knife and pricked with a fork.

    Using the back of a knife, score a rectangle into each piece, about one cm or half an inch from the edge. Then use a fork to prick the centre. This will prevent the centre of the dough from rising as it bakes.

    8 rectangles of puff pastry spread with mascarpone cheese.

    Divide the cream cheese mixture evenly between the pieces of pastry, and spread it thinly in the scored rectangle. Arrange the blueberries on top of the cream cheese.

    8 rectangles of puff pastry spread with mascarpone cheese and covered with blueberries.

    Brush the exposed edges of the pastry with beaten egg.

    8 blueberry cream cheese Danish pastries ready to go into the oven.

    Transfer the pastries to a baking sheet lined with baking parchment (to prevent the pastries from sticking to the baking sheet).

    8 baked blueberry cream cheese Danish pastries.

    Bake in a preheated oven (200C/400F) for 17 to 20 minutes, or until the edges of the pastry are well-risen and golden brown.

    Overhead shot of 2 Danish pastries drizzled with icing sugar glaze.

    Mix the icing sugar with just enough milk to make a pourable glaze, and drizzle the glaze over the pastries.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    A blueberry cream cheese Danish pastry on a cooling rack.

    Blueberry cream cheese Danish pastries FAQ

    Can I use frozen blueberries in this recipe?

    Yes, you can substitute fresh blueberries with frozen blueberries. Just allow the frozen blueberries to defrost and then drain off any liquid before placing them on the cream cheese.

    How long can I store these pastries?

    Blueberry cream cheese Danish pastries are best eaten fresh on the day. However, they can be stored for up to 2 more days in an airtight container in the refrigerator before they become too soggy to be appealing.

    Can I freeze these pastries?

    I've never tried to freeze them, so I can't advise on this one!

    Could I use other fruit?

    Yes, you can certainly use other fruit for this recipe. Why not try sliced strawberries, raspberries or even pitted cherries instead of the blueberries?

    Save for later

    If you would like to make these blueberry cream cheese Danish pastries yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed these blueberry cream cheese Danish pastries, perhaps you'd like to try these similar recipes from my cake, biscuits and dessert recipes collection:

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    📋The recipe

    A blueberry cream cheese Danish pastry on a cooling rack.

    Blueberry cream cheese Danish pastries

    Why not treat the family to these blueberry cream cheese Danish pastries. They are so easy to make with store-bought puff pastry and a packet of Mascarpone cheese you can have these blueberry Danish pastries in the oven in next to no time!
    Recipe by: Veronica
    Baking
    British
    Calories 351
    Prep 15 minutes minutes
    Cook 20 minutes minutes
    Total Time 35 minutes minutes
    Servings: 8 pastries
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    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Small mixing bowl
    • Rolling Pin
    • Baking tray
    • Baking parchment
    • Electric hand mixer optional

    Ingredients

    • 11 ounces / 320 grams roll puff pastry
    • 5 ounces / 150 grams fresh blueberries approximately 1 cup
    • 1 large egg yolk
    • 8 ounces / 250 grams soft mascarpone cheese
    • 1 tablespoon sugar optional
    • 1 teaspoon vanilla essence optional
    • 1 small egg for egg washing
    • ¾ cup / 90 grams icing sugar / powdered sugar for the glaze
    • 3 to 5 teaspoons milk (approximately) to mix with the icing sugar

    Instructions

    • Preheat the oven to 200°C / 400°F
    • Place the mascarpone cheese, egg, vanilla essence and sugar into a mixing bowl.
      1 large egg yolk, 8 ounces / 250 grams soft mascarpone cheese, 1 teaspoon vanilla essence, 1 tablespoon sugar
    • Whisk with a hand beater until well combined, then set aside while you prepare the pastry.
    • Unroll the pastry and cut it into 8 roughly equally-sized rectangles. If you are rolling out a block of pastry then roll it to approximately 14 x 9 inches in size (35 x 22 cm).
      11 ounces / 320 grams roll puff pastry
    • Using the back of a knife, score a rectangle into each piece, about 1 cm or ½ inch from the edge to form a border. Then use a fork to prick the centre of the pastry. This will prevent the centre of the dough from rising as it bakes.
    • Divide the cream cheese mixture evenly between the pieces of pastry, and spread it thinly in the scored rectangle. Arrange the blueberries on top of the cream cheese.
      5 ounces / 150 grams fresh blueberries
    • Brush the exposed edges of the pastry with beaten egg.
      1 small egg
    • Transfer the pastries to a baking sheet lined with baking parchment (to prevent the pastries from sticking to the baking sheet).
    • Bake in a preheated oven for 17 to 20 minutes, or until the edges of the pastry are well-risen and golden brown.
    • Remove the pastries from the oven and allow to cool.
    • Mix the icing sugar with just enough milk to make a pourable glaze, and drizzle the glaze over the pastries.
      ¾ cup / 90 grams icing sugar / powdered sugar, 3 to 5 teaspoons milk (approximately)
    • These pastries are best eaten fresh on the day, but you can store them in an airtight container in the refrigerator for up to 2 days.

    Notes

    You can substitute the fresh blueberries with frozen blueberries.  Allow the frozen blueberries to defrost then drain off any excess liquid before placing them onto the cream cheese.
    You can use other fruit for this recipe. Why not try sliced strawberries, raspberries or even pitted cherries instead of the blueberries?
    When mixing the icing sugar glaze, add the milk a teaspoon at a time until the desired consistency is reached.  You should be able to pour the glaze slowly off a teaspoon in a thin drizzle.

    Nutrition

    Serving - 1pastry | Calories - 351kcal | Carbohydrates - 34.7g | Protein - 7.8g | Fat - 20.3g | Saturated Fat - 6.8g | Cholesterol - 51mg | Sodium - 140mg | Potassium - 86mg | Fiber - 1.1g | Sugar - 15g | Vitamin D - 3µg | Calcium - 76mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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