Flaky, buttery pastry, creamy cheese filling, baked until light and topped with a sweet glaze and a hint of lemon. This little strudel treat quickly became very popular in our home.
This cream cheese danish recipe uses the most versatile dough out there – puff pastry. Puff pastry can be found in the frozen dessert section of most markets, or you can simply make your own. You can find our homemade puff pastry recipe here on Joyous Home, video included.
Prepare the puff pastry – if it’s frozen, thaw it out but make sure it’s still cold. Rinse blueberries and set aside.
Roll the puff pastry into a rectangle, and score 6 sections leaving a border around the edges. Prick generously through the center of the dough with a fork; this helps the dough center not to puff during baking and keeps the filling right in the middle.
The filling is made with softened cream cheese, eggs, sugar, vanilla, and lemon juice. It must be smooth with no lumps!
Spread 2-3 TBSP. of filling in the center of each pastry. The filling did not overbubble the edges so you can be generous, just leave the edges unfilled.
Top the filling with fresh blueberries, pack them in if you have enough. I wasn’t sure if I would have a spillover with the blueberries, but everything baked right in the center! Don’t forget to prick the center with a fork!
Brush all the edges carefully with the egg wash. Don’t leave any spaces unbrushed. This step gives the edges a golden color and crisp texture. Pop them into a preheated oven – 18-20 minutes is all they need!
The smell in your kitchen is going to be sensational, I promise. Let the pastries cool completely. Drizzle the tops with the glaze. Get your coffee ready before this step – enjoy!Print
On Joyous Home, you’ll find everything from food to handiwork, homeschooling to grace-filled living. Along with my daughter, Jessica, we love publishing and blogging about homemaking. We are children of Christ, and imperfect wives and homemakers. We’re happy you’re here!