Blueberry Cheese Danish

In a perfect world, I imagine living next to a pastry shop. Every morning I would wake up on the smell of coffee and freshly baked goods. I would come to the shop saying hello to my favorite barista, who is already starting my usual order in the morning. Then I sit by the front patio basking in the morning rays of the sun, watching people walk by. I take a sip of my coffee and then sink my teeth in the fragile layers of the dough and the warm cheese hits the roof my mouth. As I chew the perfect balance of sweet, salty, and fatty goodness of my morning snack, my mouth waters even more as I long for another bite followed by a sip of my hot coffee.

Wouldn’t it be nice? The next best thing I could do right now is TRY to re-create these babies and enjoy them peacefully here at home. I decided to add blueberries just to make it a little bit more sweet and tart. Now I just have to brew some coffee and I’m happy.

For Blueberry Jam:

6oz Fresh Blueberries

1/2C Sugar

1/8t Salt

1t Lemon Juice

2T Water

Combine everything in a pot. Simmer until all the blueberries have burst and the consistency of the juice thickened. Stir often to prevent the jam from burning at the bottom of the pot. Adjust the sugar and seasoning if needed. Let the jam cool completely before using it for the filling.

For Cheese Filling:

8oz Cream Cheese

1ea Egg Yolk

1T Sugar

1T Powdered Sugar

1/8t Salt

1t Lemon Juice

Using a paddle in a mixer, combine everything and mix until mixture is smooth and fluffed up a bit. Do not over mix. Keep in the fridge until ready to use. Adjust seasoning and add more sugar if desired for more sweetness.

For Egg Wash:

1ea Egg

2t Water

Whisk together until fully combined.

1box (2 sheets) Puff Pastry Sheets

Powdered Sugar

Cut each sheet of puff pastry into squares - 9 square per sheet. For a round shape, fold the corners in and place the filling in the middle, or just leave it as a square shape. Use a fork to lightly poke holes in the place where you’re going to put the filling. This helps the surrounding dough rise around the filling and not spill over when baking. Fill the middle with about 1 to 2 teaspoons of the cheese filling. Using your pointy finger dipped in water, make a dimple or a little well in the middle of each cheese filling. Add the blueberry jam in the well. Brush the exposed dough with egg wash. Bake in the oven for 10 to 15 minutes at 400F, rotating them halfway. Once out of the oven, place the danishes in a wired rack to prevent the bottom from getting soggy. Dust some powdered sugar on top and serve warm.