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Can I tell you how much I love puff pastry? It is so versatile and I use it quite often in my house. From pot pie to breakfast sandwiches, puff pastry can be used for many things. This time, I used it to make cheese and blueberry danish puff pastry.
I’m all about making easy, delicious food. While these aren’t authentic danish pastries, they definitely fit the definition of easy and delicious. Made with only three to four ingredients, you could make these for a quick breakfast any day of the week. All you need is puff pastry, blueberry cream cheese, and vanilla. If you prefer a plain cheese danish (or, to quote my husband, a plainish) then you will need plain cream cheese, vanilla, and a little sugar.
Preparing the puff pastry dough
Another reason I love working with puff pastry is that it’s so easy! All you have to do is let it thaw for a half hour or so and you’re good to go. It’s folded in thirds so unfold the dough, cut it along the folds, then cut the thirds in half to make six rectangles. I like to use a pizza cutter, but a knife will work just as well.
Now that you have six rectangles of dough, transfer them to a baking sheet covered with parchment paper or a silicone mat. Once transferred, take a small sharp knife and cut a rectangle in the center of the dough. This is where you will put the filling and it will create an indent so your filling doesn’t go all over the place.
Simple so far, right? Yes, you can do this!
After you’ve cut out the puff pastry dough, prepare the filling. This is so easy, guys! These instructions are per sheet of puff pastry since I made two different flavors. If you are making both sheets of pastry with just one flavor, you would double the recipe.
In a bowl, combine four ounces of cream cheese and a half teaspoon of vanilla in a bowl. The blueberry cream cheese is soft enough that you don’t need to pre-soften it and you can easily beat it together with a whisk. It is also sweet enough as-is, so there is no need for added sugar. Bonus!
The instructions are the same as above, but also add a quarter teaspoon of lemon extract (optional) and a tablespoon of white sugar. Leave the cream cheese out to soften or you can put it in the microwave for a few seconds. It’s up to you.
Prepare the danish
Spread the filling over the cut-out area of the pastry with a spoon, brush some egg wash over the edges of the danish if you’d like, then place in a 400-degree oven for 14 minutes or so. I like to turn them after 11 minutes so they brown evenly. Let them cool, drizzle with glaze and that’s it! So, so easy! And so, so good!