Ingredients
Pastry
- 1 box (2 sheets) puff pastry, thawed
Filling
- 4 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
Egg Wash
- 1 egg
- 2 teaspoons milk
Icing
- ½ cup powdered sugar
- ½ to 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside for later use.
- Make Cream Cheese Filling: In a medium-sized bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Place the mixture in the refrigerator to chill until you’re ready to assemble the danish.
- Prepare Puff Pastry Base: Unroll both sheets of thawed puff pastry. Cut one sheet in half so you have a half-sheet. Place this half-sheet at the end of the whole sheet and pinch the seam together carefully with your fingers to form one large rectangular sheet. Set aside the extra pastry for another use.
- Create Pastry Cuts: Slice off the top corners of the large pastry rectangle. Then continue cutting angled strips down each side of the rectangle. These strips will be folded over the filling in a braid-like pattern.
- Add Filling and Blueberries: Spread the chilled cream cheese filling in a line down the center of the pastry rectangle. Evenly sprinkle fresh blueberries over the filling.
- Braid the Pastry: Fold the angled strips over the filling, alternating sides at a 45-degree angle to create a braided appearance. This encases the filling and berries beautifully.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top and sides of the braided pastry with the egg wash to promote golden color and shine during baking.
- Bake the Danish: Transfer the braided pastry carefully onto the prepared baking sheet. Bake in the preheated oven for 25 to 28 minutes, or until the pastry is puffed and golden brown.
- Prepare and Drizzle Icing: While the danish is baking, mix powdered sugar, milk (start with ½ tablespoon and add more to get desired consistency), and vanilla extract in a small bowl until smooth. After the danish cools slightly, drizzle the icing over the top for a sweet finishing touch.
Notes
- Make sure the puff pastry sheets are properly thawed but still cold to handle them easily and prevent sticking.
- If fresh blueberries are not available, frozen berries can be used but ensure they are thawed and drained well to avoid excess moisture.
- For a deeper golden color, brush the pastry twice with egg wash before baking.
- The icing can be adjusted in thickness by adding more or less milk to suit your preference for drizzling or spreading.
- Leftover danish can be stored covered at room temperature for 1 day or refrigerated for up to 2 days; reheat slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
