Dairy Free Blueberry Cream Cheese Danish
Enjoy bakery-quality pastries right at home. They are a crowd-pleasing treat that brings a special touch to any morning.
Ingredients
For the Blueberry Compote
- 1 cup Fresh Or Frozen Blueberries
- 2 tbsp Granulated Sugar
- 1 tsp Cornstarch
- 1 tsp Fresh Lemon Juice
For the Cream Cheese Filling
- 8 oz Dairy Free Cream Cheese, Softened
- 1/4 cup Granulated Sugar
- 1 Large Egg Yolk
- 1 tbsp Cornstarch
- 1 tsp Pure Vanilla Extract
- 1 tsp Lemon Zest
For the Pastry
- 1 package (17.3 oz) Dairy Free Puff Pastry, Thawed
- 1 Large Egg
- 1 tbsp Water
For the Glaze
- 1/2 cup Powdered Sugar
- 1 to 2 tbsp Unsweetened Oat Milk
Instructions
- Combine the blueberries, sugar, cornstarch and lemon juice in a small saucepan. Cook over medium heat, stirring often, for 4-5 minutes until the berries burst and the mixture is thick and jammy, then let it cool completely.
- In a medium bowl, beat the cream cheese, sugar, egg yolk, cornstarch, vanilla and lemon zest until completely smooth.
- Preheat the oven to 400°F and line two baking sheets with parchment paper. Unfold the puff pastry sheets, cut each one into 4 squares and arrange them on the baking sheets. Lightly score a 1/2-inch border around each square without cutting all the way through, then prick the centers several times with a fork.
- Spoon about 2 1/2 tablespoons of the cream cheese filling into the center of each square and top with about 1 tablespoon of the blueberry compote. Whisk the egg and water together and brush it over the pastry borders. Chill the danishes for 10 minutes.
- Bake for 18-22 minutes, until the pastry is puffed and deep golden and the filling is set.
- Let the danishes cool on the baking sheets for 10 minutes. Whisk the powdered sugar with enough oat milk to make a drizzly glaze, then drizzle over the warm danishes and serve.
Nutrition
Serving: 1servingCalories: 411kcalCarbohydrates: 46gProtein: 5gFat: 23g