This easy Lemon Blueberry Danish pastry recipe has puff pastry filled with blueberries and topped with a sweet lemon cream cheese drizzle.
Danish Pastry
With Easter just around the corner, I am working on our menu. We usually have a light breakfast in the morning before the days’ activities, and this year, I’ve decided to make these tasty little pastries.
The great thing about this Lemon Blueberry Danish recipe is how easy it is! It starts with puff pastry – usually available in your grocer’s freezer section. Add a quick and simple filling, bake, then add a drizzle of sweet glaze. Perfection.
Let me show you how easy they are to make …
Danish pastry recipe
Ingredients for pastry
- puff pastry
- blueberry jam or preserves
- fresh blueberries
- large egg
- water
- coarse sugar
Ingredients for icing
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
- lemon zest
- lemon juice
How to make Lemon Blueberry Danish
Time needed: 35 minutes
How to make Lemon Blueberry Danish
- Prepare baking sheet and preheat oven.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
- Cut and fill pastry pieces.
Cut the puff pastry into 4 equal pieces and lay them on the prepared baking sheet. Melt the blueberry jam in a small microwave-safe bowl in 15-second intervals, stirring in between each session, until spreadable. Place 1 teaspoon of the jam in the center of each pastry, spreading evenly. Evenly distribute the blueberries over the jam, dividing them equally between the four pieces of pastry.
- Fold over edges and brush with egg wash.
In a small bowl, add the egg and splash of water, whisk to combine. Fold over one corner of the pastry over to cover the filling, brush a little egg wash on top of the folded-over corner. Take the opposite corner and fold it over the filling and press it down on top of the other piece of pastry. Brush the whole pastry with egg wash. Sprinkle the coarse sugar evenly over each pastry.
- Bake and cool slightly.
Bake for 16-18 minutes until golden brown. Transfer the pastries to cool slightly on a wire rack.
- Prepare the icing.
While the pastries are baking, place the cream cheese and butter in a medium-sized bowl. Using a hand mixer, cream together until smooth. Add in the powdered sugar, vanilla, and lemon zest, mixing to combine. Mix in 1 tablespoon of lemon juice. If the glaze is thick yet pourable, it is ready. If it is still too thick to pour, add a little more lemon juice until it reaches the right consistency.
- Top with icing and serve.
Drizzle the icing over the pastries and serve.
Danish pastry: FAQs
Yep! Be sure they’re covered or in an airtight bag. They will be good at room temperature for up to 2 days.
Yes! Allow the pastry to cool completely before wrapping it in plastic wrap and then in a layer of aluminum foil. Label and date it. It can be frozen for up to 1 month.
When you’re ready to eat it, remove all of the wrappings and allow it to thaw at room temperature for about 30 minutes to 1 hour. Reheat it in a 350°F oven for 7-10 minutes or until the crust is crisped and the center is heated through.
Remove all of the wrapping and allow it to thaw at room temperature for about 30 minutes to 1 hour. Reheat it in a 350°F oven for 7-10 minutes or until the crust is crisped and the center is heated through.
Yes! You can microwave it for a few seconds until it is heated through or you can bake it in a 350°F oven for about 5-7 minutes until heated through.
How did you like this recipe
This recipe is perfect when you want a sweet breakfast treat! Not only is it super simple, but it’s super fast! How did you and your crew like the recipe? I would love to hear from you in the comments!
More recipes
Lemon Blueberry Danish
Equipment
Ingredients
For the pastry
- 1 sheet puff pastry thawed
- 4 teaspoons blueberry jam or preserves
- ½ cup fresh blueberries
- 1 large egg
- Splash of water
- 2 teaspoons coarse sugar
For the glaze:
- 2 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 – 2 tablespoons lemon juice fresh squeezed
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
- Cut the puff pastry into 4 equal pieces and lay them on the prepared baking sheet. Melt the blueberry jam in a small microwave-safe bowl in 15-second intervals, stirring in between each session, until spreadable. Place 1 teaspoon of the jam in the center of each pastry, spreading evenly. Evenly distribute the blueberries over the jam, dividing them equally between the four pieces of pastry.
- In a small bowl, add the egg and splash of water, whisk to combine. Fold over one corner of the pastry over to cover the filling, brush a little egg wash on top of the folded-over corner. Take the opposite corner and fold it over the filling and press it down on top of the other piece of pastry. Brush the whole pastry with egg wash. Sprinkle the coarse sugar evenly over each pastry.
- Bake for 16-18 minutes until golden brown. Transfer the pastries to cool slightly on a wire rack.
- While the pastries are baking, place the cream cheese and butter in a medium-sized bowl. Using a hand mixer, cream together until smooth. Add in the powdered sugar, vanilla, and lemon zest, mixing to combine. Mix in 1 tablespoon of lemon juice. If the glaze is thick yet pourable, it is ready. If it is still too thick to pour, add a little more lemon juice until it reaches the right consistency.
- Drizzle the icing over the danishes and serve.
Notes
- Use your favorite jam and make a spread of delicious options.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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