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!
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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 makes 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, sprinkling 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! Of course, you can also buy blocks of puff pastry, but if you have a rolling pin you can simply roll the pastry out to size. Still much faster and more convenient than making your own.
And 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.
What you will need
Equipment
As far as equipment goes, all you will need is a small mixing bowl for softening the cream cheese, and a baking tray for baking the pastries. If you have bought a block of puff pastry rather than a roll, then you will also need a rolling pin. Baking parchment will prevent the pastries from sticking to the tray, and will also make cleaning up afterwards much easier.
For mixing the filling you will need an electric hand beater. If you don’t have one, you can simply 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**
Puff pastry – I used a 320 gram (approximately 11 ounces) roll of store-bought puff pastry. I would recommend that 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 which makes unrolling the pastry easier.
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 for egg washing 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
Place the mascarpone cheese, egg yolk, vanilla essence and sugar into a mixing bowl.
Whisk with a hand beater until well combined, then set it aside while you prepare the pastry.
Assemble the pastries
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).
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.
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.
Brush the exposed edges of the pastry with beaten 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 (200C/400F) for 17 to 20 minutes, or until the edges of the pastry are well-risen and golden brown.
Mix the icing sugar with just enough milk to make a pourable glaze, and drizzle the glaze over the pastries.
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Blueberry cream cheese Danish pastries FAQ
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.
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.
I’ve never tried to freeze them, so I can’t advise on this one!
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.
Other recipes
If you enjoyed these blueberry cream cheese Danish pastries, perhaps you’d like to try some of my other easy baking recipes:
- Blackberry and apple turnovers – buttery puff pastry hand pies filled with blackberries and apples.
- Raspberry custard tarts with creme patissiere – fresh juicy raspberries on a bed of creamy creme patissiere in a flaky pastry case.
- Puff pastry custard slices – a layer of creme patissiere sandwiched between slices of crispy puff pastry.
- Fresh pear cream slice – fresh pears baked in a creamy batter.
The recipe
Blueberry cream cheese Danish pastries
(Click the stars to rate this recipe)
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
Nutrition
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.
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