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Indulge in the delightful flavours of our Blueberry Danish recipe. These golden pastries feature a creamy, lemon-infused filling made with cream cheese, topped with a burst of sweet Driscoll's blueberries. With just 15 minutes of preparation and 15 minutes of baking, you can enjoy these delectable treats in no time. Drizzle with a zesty lemon icing for the perfect finish. Makes 9 danishes, and they're best enjoyed on the day they're made. Plus, don't forget to experiment with sliced strawberries for a fruity twist!
Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
Beat the cream cheese, brown sugar and lemon zest with an electric mixer (use the paddle if using a stand mixer) until smooth and creamy.
Brush 1 pastry sheet lightly with egg and place the other pastry sheet on top. Cut into 9 squares and transfer to the prepared trays. Score each piece of pastry using a small sharp knife, creating a 1.5cm border, being careful to cut only about 2/3 of the way through. Remove the top piece of pastry from the middle of each square and discard (or place on tray, sprinkle with sugar and cook with the Danishes, for a crispy treat). Use a fork to dock the inner square of pastry to stop it from puffing up during cooking.
Spoon about 1 tbsp of cheese mixture in to the centre of each piece of pastry and top with 3-5 blueberries each. Brush the borders with egg and bake for 13-15 minutes or until puffed, golden and the pastry is cooked through. Transfer to a wire rack to cool.
Combine the icing sugar and lemon juice in a small bowl. Drizzle icing over slightly warm or cooled pastries. Serve warm or cool.
These pastries are best consumed on the day they are made. Try this recipe with sliced strawberries in place of the blueberries.
