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Four golden flaky swirled blueberry cream cheese Danish pastries arranged on a speckled gray ceramic plate, each featuring a spiral of buttery laminated puff pastry filled with deep purple blueberry compote and a creamy white cream cheese center, accompanied by fresh whole blueberries and a silver fork on the plate, with a dark blue linen napkin on a warm brown surface in the background.

Swirled Blueberry Cream Cheese Danish

Flaky, crisp puff pastry rings filled with a velvety, sweet cream cheese custard and beautifully marbled with fresh, juicy summer blueberries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry Thawed but kept completely chilled
  • 4 ounces cream cheese Softened for smooth whisking
  • ½ cup fresh blueberries Mashed slightly with a fork
  • 3 tablespoons granulated sugar For the tangy cheese center
  • 1 large egg Beaten for the golden glaze

Equipment

  • 1 Baking sheet Lined with parchment paper
  • 1 Pizza Cutter To cut pastry strips
  • 1 Pastry brush For the golden egg wash

Method
 

  1. Twist strips of puff pastry together tightly and coil them into rings on a parchment-lined baking sheet.
  2. Whisk the softened cream cheese with sugar until smooth and spoon dollops into each pastry ring center.
  3. Top with mashed berries and drag a toothpick through the cream to paint marbled lines before brushing edges with egg.
  4. Bake at 400°F for fifteen minutes until the pastry edges are high, crisp, and beautifully golden brown.

Notes

Chill the assembled pastries in the refrigerator for 10 minutes before baking to keep the butter solid. This ensures the dough puffs into light, crisp layers in the hot oven.