Now imagine putting together a quick treat and popping it in the oven before your beverage is even ready. The smell of sweet bread fills the air as you take your first sip, and a few short minutes later you pull out a steaming tray of hot blueberry cream cheese danishes, ready to serve.
These slow and easy mornings are deserving of a decadent but just as easy breakfast that is as comforting and satisfying as those cozy slippers. The recipe has to be easy enough that you don’t really need to pull out measuring spoons and fast enough that it doesn’t take up all of your relaxing time, but at the same time it must be filling and indulgent enough to really elevate your morning.
This danish is the perfect thing to fill that void. The pre-made crust is light, flakey, and so easy to roll out. While the cream cheese spread does have specific measurements, it is all a matter of taste, so you can forgo specifics and taste it as you add the vanilla and sugar, deciding for yourself what is best. Similarly with the blueberries, use your judgement to top the Danish before putting it in the oven. Altogether, this blueberry cream cheese danish recipe pulls together easily but comes out looking and tasting complex, making it the perfect morning treat. It of course also makes for a lovely addition to nearly any brunch menu.
In this case I used frozen wild Maine blueberries because I like their tartness; however, milder commercial blueberries, fresh or frozen, will work as well as nearly any other berry available (strawberries, raspberries, black berries, etc.).
Quick & Easy Blueberry Cream Cheese Danish
Ingredients:
- 1 sheet pre-made puff pastry, thawed
- 8 ounce cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons sugar
- 1 1/2 cup blueberries
- 1 egg
- 2 tablespoons of water
Directions:
Preheat the oven to 400 degrees.
On a clean and dry surface, roll out the puff pastry. Using a butter knife, cut the pastry into 6-8 roughly equal pieces and place them on a greased rimmed baking sheet.
In a medium-sized bowl, stir together the softened cream cheese, vanilla, and sugar until well blended. Place about 3 rounded tablespoons of this mixture onto the puff pastry squares. Spread it evenly, leaving about 1/4 to 1/2 inch border all the way around.
Place about 2 tablespoons of blueberries on top.
In a small bowl, whisk together the egg and water until well blended. With a pastry brush, brush the edges of the puff pastry with the egg mixture.
Place in the oven and bake for 18 minutes. When done, the crust should be golden brown and puffed up. Remove from oven and serve (can be served at room temperature also).
