Blueberry Cheesecake Danish

Blueberry Cheesecake Danish

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Prepared puff pastry dough makes it so easy to prepare this delectable dessert, filled with sweetened cream cheese and blueberry preserves!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Cool: 5 minutes
  • Serves: 12

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This recipe doesn't follow one of our 10 basic techniques (there are a few that are too unique!). Watch these related videos for helpful tips.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Recipe

Ingredients

  • Vegetable cooking spray

  • 1 tbsp. ground cinnamon

  • 5 tbsp. granulated sugar

  • 1/4 of an 8-ounce package cream cheese, softened

  • All-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 2 tbsp. butter, melted

  • 1/4 cup blueberry preserves or strawberry jam

  • 3/4 cup confectioners' sugar

  • 3 tsp. milk

  • 1/4 cup sliced almond, toasted

Directions

  1. Heat the oven to 400°F.  Spray a baking sheet with the cooking spray. 

  2. Stir the cinnamon and 4 tablespoons granulated sugar in a small bowl.  Stir the cream cheese and remaining sugar in a small bowl.

  3. Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Brush the pastry sheet with half the butter.  Sprinkle with half the cinnamon-sugar mixture.  With the short side facing you, cut the pastry sheet lengthwise into 6 strips.  Repeat with the remaining pastry sheet, making 12 in all.

  4. Twist 1 pastry strip then coil into a spiral.  Place the pastry onto the baking sheet.  Brush the end of the spiral with the remaining butter and tuck tightly under the bottom of the pastry.  Repeat with the remaining pastry strips.  Place 1 teaspoon cream cheese mixture and 1 teaspoon preserves in the center of each pastry.

  5. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 5 minutes.

  6. Place the confectioners' sugar into a small bowl.  Stir in the milk, 1 teaspoon at a time, until the mixture is desired consistency.  Drizzle over the pastries.  Sprinkle with the almonds.

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