This juicy Blueberry Cream Cheese Danish Pastry is a delightful merging of a delicious smooth layer of vanilla cheesecake filling, with hints of fresh lemon, and topped with a luscious blueberry compote.
All of this deliciousness is nestled between a nice layer of puff pastry. Within 45 minutes you can serve this very yummy pastry for breakfast, or brunch treat when you've got company staying over!
For a quick and easy dessert, I used store-bought puff pastry. Of course you can make it from scratch if you'd like. If using store-bought, it will have to be thawed in the refrigerator before using. Just unfold one sheet of puff pastry. Roll the pastry dough out on a with parchment linebacking sheet, and either fold a 1 inch edge around the pastry over the cheesecake filling, or use a few strips of the second sheet that comes in the package, and make a braid. Arrange the braid over the edge of the pastry dough. Next, prick the bottom of the pastry dough several times with a fork. Place baking sheet back in the refrigerator until ready to fill.
In the meantime you will make the cream cheese filling. Spike it with some vanilla and fresh lemon zest. Prepare the blueberry sauce by simply combining fresh blueberries with sugar and lemon juice. Bring to a quick boil for about 1 to 2 minutes. Take the prepared puff pastry out of the refrigerator, and fill it with the cheesecake filling. Make a quick egg wash by whisking one egg with a tablespoon of water or milk. Brush the edges of the pastry. Then, spoon half of the blueberry sauce over the cheesecake filling. Bake at 375 degree F. for about 40 to 45 minutes. After the cake has cooled slightly, spoon the remaining blueberry sauce over the pastry, and you are ready to enjoy!
Recipe
Blueberry Cheesecake Pastry
Ingredients
For the Pastry:
- 1 Β½ sheets of puff pastry, thawed
- 8 oz 1 package cream cheese, softened
- ΒΎ cup greek yoghurt (My favorite is the Faye Brand 2 or 5%)
- Β½ cup sugar
- juice of half a lemon + zest of a lemon
- 2 teaspoon vanilla extract, or 1 tablespoon vanilla sugar
- 2 eggs (Keep about 1 tablespoon from the egg aside for the egg wash)
For the Blueberry Compote:
- 2 cups blueberries
- Β½ cup sugar
- juice of half a lemon
- Β½ cup water
Instructions
- Preheat oven to 375 Β°F1. Press a sheet of the thawed puff pastry directly into (with parchment baking paper lined) springform pan. Cut the second pastry sheet in small long strips to form braids. Arrange the braids on the outer edge along the sides of the springform. With a fork prick several times into the pastry dough, but not the border. Place springform pan into the refrigerator until ready to fill. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and the yoghurt until smooth. Add the sugar, egg, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.3. In a medium saucepan, add the blueberries with the sugar and lemon juice. Bring to a quick boil just until the the blueberry sauce becomes syrupy. About 1 to 2 minutes.4. Take the pastry out of the refrigerator. Fill with the cream cheese filling. Spread evenly out with a spoon. Mix a teaspoon of water into the tablespoon of egg that we preserved earlier, and carefully brush the border braid. Spoon half of the blueberry compote over the cream cheese filling. Bake in the oven about 45 minutes. Let cool slightly. Pour the remaining blueberries with sauce over.
Nutrition
Lastly, if you make this recipe and would like to share a photo of your beautiful creation, donβt forget to tag me onΒ InstagramΒ andΒ FacebookΒ @helloani + #helloani. Happy Baking!
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