Blueberry Cheese Danish with Homemade Laminated Dough

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

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The ingredient list:

*Please note that the exact measurements along with a new "shop the recipe" feature from Instacart is available in the printable recipe card.

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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 is 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.

My easy 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 on 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! 🙂

Can store-bought puff pastry be used for 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. *wink*

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 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.

FAQs

My step-by-step instruction for making laminated pastry dough:

• In a large bowl, dissolve the yeast in the warm water.
• Let sit for 2-3 minutes.
• Stir in the ⅔ cups sugar, salt, 3 egg yolks, 2 teaspoons vanilla extract, and ⅔ 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 ¾ cups of 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 overlapping 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 the 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 of more milk.
• Drizzle the icing over each Danish and serve at room temperature.
• Refrigerate any uneaten Danish.

Additional recipes using puff pastry:

They'll think you bought these delicious Puff Pastry Apple Turnovers at the bakery, but you made them at home, and it was quick and easy! TA-DA!!

What would you call layers upon layers of puff pastry which encase layers and layers of chocolate, cream cheese, and cherries? Well, why not ... Chocolate Cherry Pastry Tower? Works for me! LOL

When it's time for dessert, and you want to impress but not spend hours in the kitchen preparing, then these rustic Apple Puff Pastry Squares are just what the dessert doctor ordered.

⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂

Printable Recipe Card

Blueberry Cheese Danish with Homemade Laminated Dough

Renee Goerger

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

5 from 7 votes

Print Recipe Pin Recipe Save recipe Saved Recipe!

Prep Time 1 hr 30 mins

Cook Time 40 mins

Total Time 2 hrs 10 mins

Course Breakfast and Brunch

Cuisine Pastry

Servings 9 servings

Calories 724 kcal

Equipment

• ▢
  measuring cups and spoons
• ▢
  Mixing Bowls
• ▢
  stand mixer optional
• ▢
  wooden spoon optional
• ▢
  gallon-size zip lock bags
• ▢
  Rolling Pin
• ▢
  parchment paper
• ▢
  baking sheets
• ▢
  strainer
• ▢
  pizza wheel
• ▢
  bench scraper
• ▢
  kitchen scale
• ▢
  plastic wrap

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the dough:

• ▢ ¼ cup warm water, 110 -115 degrees
• ▢ 2 packages (4½ teaspoons) active dry yeast,
• ▢ ⅔ cup granulated sugar
• ▢ 1 teaspoon salt
• ▢ 3 large egg yolks, at room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ ⅔ cup milk
• ▢ 3½ cups all-purpose flour
• ▢ 3 sticks cold butter
• ▢ 1 large gallon-size zip top 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

Instructions

 

• In a large bowl, dissolve the yeast in the warm water. Let sit 2-3 minutes. Stir in the ⅔ cups sugar, salt, 3 egg yolks, 2 teaspoons vanilla extract and ⅔ 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 ¾ 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.
• 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.
• 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.
• 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 Fahrenheit. Bake for 35-40 minutes in a preheated oven, or until they're crispy 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.

Notes

Store the Danish in the refrigerator for up to 4 days.

The laminated dough can be made in advance and kept in the freezer (up to 2 months) before using. Thaw slightly at room temperature, then roll and cut to use when ready.

Blueberries may be omitted or substituted with other fresh fruit or berries.

Nutrition

Serving: 1Calories: 724kcalCarbohydrates: 77gProtein: 9gFat: 42gSaturated Fat: 25gCholesterol: 192mgSodium: 622mgPotassium: 153mgFiber: 2gSugar: 37gVitamin A: 1420IUVitamin C: 4.4mgCalcium: 74mgIron: 2.7mg

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