These homemade Flaky Blueberry Cheese Danish are super buttery, not overly sugary, and they’re loaded with fresh seasonal blueberries. How’s that for a great way to start your morning?

**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Blueberry Cheese Danish with Homemade Laminated Pastry Dough is available near the end of this post. OR click on the “Jump to Recipe” button (below) to be taken directly to the recipe. 

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The ingredient list:

• yeast
• sugar
• salt
• eggs
• vanilla extract
• milk
• all-purpose flour
• butter
• cream cheese
• orange zest
• blueberries
• confectioners sugar

Why this recipe works;

Making homemade blueberry cheese Danish is a labor of love.

I don’t want to fool you into thinking homemade blueberry cream cheese Danish are super simple to make, but I also don’t want to scare you away thinking that they’re too advanced for you if you’re not all that comfortable in the baking/yeast department.

Don’t be frightened.

I’m here to walk you through the process so that you’ll be successfully savoring your Blueberry Cheese Danish in no time at all.

The Kudos Kitchen method of making laminated puff pastry dough;

What I urge you to do is read through the recipe at least once, maybe twice, before you start.

It’s the old “do as I say, not as I do” method of teaching.

I’ve adapted this recipe (well, more the technique than the ingredients) from one I found online from Epicurious.com.

You see, I didn’t follow the directions properly. I jumped the gun (as I tend to do) and wound up improvising the steps in assembling and rolling out my Danish dough.

The results are here in this post and written in my recipe, but if you check out the Epicurious recipe, you’ll find a whole other way to create Blueberry Cheese Danish.

But this is my method and I’m sticking to it… 🙂

If I want to use store-bought pastry dough, can I still do that and be successful with this recipe?

Yes!

In the instructions, just pick up from where you cut the dough into squares, and take it from there. 

Don’t worry. I promise I won’t tell a soul. 😉

What does laminated mean?

Thin layers.

In this case, thin layers of dough and butter.

Wondering about laminated puff pastry dough?

Here’s a quick lesson as to what it is, and why it’s so delicious!

How long does it take to make laminated pastry dough?

For my version, this recipe will take approximately 90 minutes of dough preparation time. This does not include baking time.

Much of these 90 minutes will include the hands-off chilling time which is imperative for making a successfully laminated dough.

For wonderful information regarding laminated pastry dough, you’ll love this article from Baker Bettie. She’s a whiz in the kitchen when it comes to making puff pastry dough.

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My Kudos Kitchen steps for making laminated pastry dough;

• In a large bowl, dissolve the yeast in the warm water.
• Let sit 2-3 minutes.
• Stir in the 2/3 cups sugar, salt, 3 egg yolks, 2 teaspoons vanilla extract, and 2/3 cups milk.
• Stir well to combine.

• Using a dough hook for the stand mixer (or a wooden spoon if mixing by hand), stir in the 3 and 3/4 cups all-purpose flour until the mixture forms a smooth, semi-stiff ball.
• Turn the dough out onto a sheet of plastic wrap and form the dough into a flattened rectangle shape.
• Refrigerate at least 30 minutes.

• Place the 3 sticks of butter into the zip-top bag and use a rolling pin to gently pound and roll the butter into a flat sheet inside the plastic bag.
• Freeze the flattened butter until the dough had been chilled for 30 minutes.
• When the dough is ready to roll, use scissors to cut the butter bag open, remove the butter sheet from the plastic, and cut the butter sheet into two even, flat pieces.
• While the dough and butter are chilling, prepare the filling by blending all the ingredients (except the blueberries) in a large bowl until smooth and creamy.
• Set aside until ready to construct the Danish.

• Working quickly roll the chilled dough out onto a lightly floured surface to form an approximate 14″ x 9″ rectangle.
• Place one of the butter sheets in the center of the dough and fold each side of the dough in towards the center, overlapping the butter sheet.
• Use the rolling pin to firmly roll the dough out into another approximate 14″ x 9″ rectangle.
• Complete the same steps with the second butter sheet as done with the first, placing the butter sheet in the middle of the dough, and overlap the sides of the butter sheet.
• Roll again, using pressure to flatten the dough as much as possible.
• Turn the dough occasionally and roll firmly to form into another approximate 14″ x 9″ rectangle.
• Trim the edges with a pizza cutter to form straight, neat edges.
• Discard the scraps.

• *Note – The process of rolling the butter sheets into the dough is important to form a light and flaky pastry. It’s also helpful to brush any additional flour from the dough during the rolling process or problems with adhering the dough to itself may occur and rolling may be difficult.
• Using the pizza cutter (or sharp knife), cut the dough into 9 equal pieces.
• Use your fingers to lightly press each dough square to increase its size slightly.
• Place about 1-2 tablespoons of the cream cheese filling in the center of each square.
• Gently press the edges of the dough to form a neat square.
• Gently spoon the cream cheese filling over the top of the pastry square, and top with a handful of fresh blueberries, pressing them lightly into the filling.
• Continue the same process with the remaining dough squares and the cream cheese filling.
• Place the formed Danish onto parchment-lined baking sheets leaving 3″ of space in between each Danish.
• Allow the Danish to rest at room temperature for 1 hour before baking.

• Preheat oven to 350-degrees.
• Bake for 35-40 minutes in a preheated oven, or until they’re crisp and golden.
• Remove from the oven and cool completely before icing.
• In a small bowl, whisk together all the icing ingredients.
• *Note – If the icing is too thin, add a little more confectioners sugar. If it is too thick, add a drop more milk.
• Drizzle the icing over each Danish and serve at room temperature.
• Refrigerate any uneaten Danish.

Below is the printable recipe card along with the nutritional information for today’s Blueberry Cheese Danish with Homemade Pastry.

Print Recipe

5 from 1 vote

Blueberry Cheese Danish with Homemade Pastry

These homemade Flaky Blueberry Cheese Danish are super buttery, not overly sugary, and they’re loaded with fresh seasonal blueberries. How’s that for a great way to start your morning?

Prep Time1 hr 30 mins

Cook Time40 mins

Total Time2 hrs 10 mins

Course: Breakfast and Brunch

Cuisine: Pastry

Keyword: blueberry cheese danish, homemade flaky pastry

Servings: 9

Calories: 724kcal

Author: Renee – Kudos Kitchen

Ingredients

For the dough:

• ¼ cup warm water, 110 -115 degrees
• 2 packages active dry yeast, 2¼ teaspoons
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3 large egg yolks, at room temperature
• 2 teaspoons pure vanilla extract
• 2/3 cup milk
• 3½ cups all-purpose flour
• 3 sticks cold butter
• 1 large gallon ziptop bag

For the filling:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk, at room temperature
• 2 tablespoons fresh orange zest
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour
• 1 cup fresh blueberries

For the icing:

• 1 cup confectioners sugar
• 1 tablespoon fresh orange juice
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• In a large bowl, dissolve the yeast in the warm water. Let sit 2-3 minutes. Stir in the 2/3 cups sugar, salt, 3 egg yolks, 2 teaspoons vanilla extract and 2/3 cups milk. Stir well to combine. 
• Using a dough hook for the stand mixer (or a wooden spoon if mixing by hand), stir in the 3 and 3/4 cups all-purpose flour until the mixture forms a smooth, semi-stiff ball. Turn the dough out onto a sheet of plastic wrap and form the dough into a flattened rectangle shape. Refrigerate at least 30 minutes.
• Place the 3 sticks of butter into the zip top bag and use a rolling pin to gently pound and roll the butter into a flat sheet inside the plastic bag. Freeze until the dough had been chilled for 30 minutes.
• When the dough is ready to roll, use scissors to cut the butter bag open, remove the butter sheet and cut the butter sheet into two even, flat pieces.
• While the dough and butter are chilling, prepare the filling by blending all the ingredients (except the blueberries) in a large bowl until smooth and creamy. Set aside until ready to construct the Danish.
• Working quickly roll the chilled dough out onto a lightly floured surface to form an approximate 14″ x 9″ rectangle. Place one of the butter sheets in the center of the dough and fold each side of the dough in towards the center, overlapping the butter sheet. Use the rolling pin to firmly roll the dough out into another approximate 14″ x 9″ rectangle. Complete the same steps with the second butter sheet as done with the first, placing the butter sheet in the middle of the dough, and overlap the sides of the butter sheet. Roll again, using pressure to flatten the dough as much as possible. Turn the dough occasionally and roll firmly to form into another approximate 14″ x 9″ rectangle. Trim the edges with a pizza cutter to form straight, neat edges. Discard scraps.
• *Note – The process of rolling the butter sheets into the dough is important to form a light and flaky pastry. It’s also helpful to brush any additional flour from the dough during the rolling process or problems with adhering the dough to itself may occur and rolling may be difficult.
• Using the pizza cutter (or sharp knife), cut the dough into 9 equal pieces. Use your fingers to lightly press each dough square to increase its size slightly. Place about 1-2 tablespoons of the cream cheese filling in the center of each square. Gently fold the edges of the dough square up and slightly over the cream cheese filling and top with a handful of fresh blueberries, pressing them lightly into the filling.
• Continue the same process with the remaining dough squares and the cream cheese filling. Place the formed Danish onto parchment lined baking sheets leaving 3″ of space in between each Danish. Allow the Danish to rest at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees. Bake for 35-40 minutes in a preheated oven, or until they’re crisp and golden. Remove from the oven and cool completely before icing.
• In a small bowl, whisk together all the icing ingredients. *Note – If the icing is too thin, add a little more confectioners’ sugar. If it is too thick, add a drop more milk. Drizzle the icing over each Danish and serve at room temperature.

Nutrition

Serving: 1g | Calories: 724kcal | Carbohydrates: 77g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 192mg | Sodium: 622mg | Potassium: 153mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1420IU | Vitamin C: 4.4mg | Calcium: 74mg | Iron: 2.7mg

Thank you so much for visiting me here today in my Kudos Kitchen!

Want more breakfast bread recipes?

• Apricot Challah from A Shaggy Dough Story
• Blueberry Cheese Danish from Kudos Kitchen By Renee
• Cinnamon Mocha Swirl Bread from blackberry eating in late September
• Cinnamon Sticky Buns from That Skinny Chick Can Bake
• Gluten-Free Strawberry Lemonade Muffins from Rhubarb and Honey
• Hawaiian Style Sweet Rolls from Karen’s Kitchen Stories
• Malt Bread from Ggirlichef
• Nocatole {Calabrian sweet fritters} from Cake Duchess
• Saffron bread with raisins from TheBreadSheBakes.com
• Salted Chocolate and Marzipan Babka from Culinary Adventures with Camilla
• S’mores Monkey Bread from The Redhead Baker

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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