Easy Blueberry, Cream Cheese, and Almond Danish

Using prepared puff pastry dough, these Blueberry, Cream Cheese, and Almond Danish are super easy to prepare and a delicious breakfast treat.

Blueberry, Cream Cheese and Almond Danish

Pastries are not something I typically make; they are more likely a spur of the moment decision when walking past a bakery case and spying a favorite so buying them is more my thing. In my case that would be a cheese danish; always. So why this Blueberry, Cream Cheese, and Almond Danish?

Well I often consider other choices but given the options it’s the one that I want. I sort of covet cherry or blueberry or almond but cheese always wins.

Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe

So the day I decided to try making some on my own I thought it would be fun to combine all those flavors  and these Blueberry, Cream Cheese, and Almond Danish were the end result. Easy to boot!

I happened to have had this idea on a Saturday afternoon with friends coming for coffee the next morning so a yeast dough and it’s lengthier time requirement was out and this one using a refrigerated puff pastry dough was perfect.

I can not take credit for creating this idea; no, that goes to my bestie Ina Garten (so what if she doesn’t know?). I used her Cheese Danish recipe as a starting point and simply added some ingredients for my version and the rest is history.

Blueberry, Cream Cheese and Almond Danish

How were they? Seriously everything I could have hoped for. The sweet ricotta cheese filling with just enough blueberries and almonds to complement it was over the top delicious. Ina also did not include an almond glaze and I need to have a word with her; it was perfect.

The real beauty of these babies is the Puff pasty; makes the work easy and the light crispy pastry is just perfect with the rich, fruity, crunching filling. Oh my word good!

Blueberry Cheese and Almond Danish from @creativculinary

You can fold the dough in any number of ways but this is what I did and I loved the unique look. Still if you want to go quick and dirty, just fold two opposite ends and have them meet in the center, overlapping just a bit. Slightly wet the edges where they overlap and pinch together. Easy peasy!

Blueberry, Cream Cheese and Almond Danish

The only problem with making my own batch of eight of these Blueberry, Cheese and Almond Danish? I bet I couldn’t eat just one and I was right…HELP!

PIN IT! ‘Blueberry, Cream Cheese, and Almond Danish’

Blueberry, Cream Cheese, and Almond Danish on a Floral Blue Plate

Easy Blueberry, Cheese, and Almond Danish

Making yhour own pastry is easy with packagd puff pastry; simply add the flavors of your choice and bake…delicious AND easy!
4.34 from 50 or more votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pastry and Pie
Cuisine American
Servings 8 Servings
Calories 593 kcal


  • 2 sheets frozen puff pastry, defrosted

For the Filling

  • 8 ounces cream cheese room temperature
  • cup sugar
  • 2 large egg yolks room temperature
  • 2 tablespoons ricotta cheese
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon juice
  • 1 tablespoon grated lemon zest (2 lemons)
  • ¼ teaspoon kosher salt
  • ½ cup blueberries
  • ¼ cup sliced almonds
  • 1 large egg beaten with 1 tablespoon water

For the Drizzle:

  • 1 cup powdered sugar
  • 1 tablespoon butter softened
  • ½ teaspoon almond extract
  • 1 tablespoon milk or half and half Add more if necessary for desired consistency


  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. See notes on how to cut each square and fold it; place pastries on the parchment paper.
  • Repeat with the second sheet of pastry dough.
  • Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, lemon juice, lemon zest and salt and mix until just combined. Don’t whip!
  • Place a heaping tablespoon of cheese filling into the middle of each of the 8 squares. Top with a Tbsp of berries and a tsp of almonds.
  • Brush the top of the pastries with egg wash.and refrigerate the pan of filled pastries for 15 minutes.
  • Put the pastries in the pre-heated oven and bake for about 20 minutes, rotating the pan once during baking, until puffed and brown.

For the Frosting:

  • Whisk together the half and half, powdered sugar and almond extract Drizzle over the warm, baked pastries. Allow to cool slightly and serve warm


See the photograph for how I put the filling in the dough. Simply fold over one section and seal to the other side then fold the other section over and repeat. That will create the outside edge of the pastry and the filling goes in the middle.
Want to make it easier? Just overlap two edges of the pastry over the filling; sealing the dough with the egg wash. Tastes just as good!


Nutrition Facts
Easy Blueberry, Cheese, and Almond Danish
Serving Size
1 Serving
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword almonds, blueberry, breakfast, cream cheese, danish, pastry
Tried this recipe?Let us know how it was!

Similar Posts


  1. Hi, quick question on the frosting. You have soften butter in the ingredients, but you don’t show it in the actual recipe. Am I suppose you whip it with the powdered sugar milk and extract. Thank you

    1. My 1st thought was that I had forgotten to include it in the instructions but honestly in looking at it I think it’s an unnecessary ingredient. You want that combination of powdered sugar and milk to be thin enough to drizzle and I do things like that a lot without any butter in them, that would be more for a frosting. So I’m going to eliminate it from the ingredients list and I thank you for letting me know that!

    1. So sorry for the delayed response…I twisted my ankle so bad I’ve been laid up for the past couple of days! But yes I think you should be able to prepare and cover and refrigerate overnight. I haven’t done it but can’t see why that would not work. I would take out of the fridge and let come to room temp before baking, that’s my only caveat. Let me know if it works!

  2. I made thes danishes and everyone loved them. So easy and quick. I’ll definitely make them again. I just had one question about the folding. You refer to a photo that shows the folding method but I do not see it.

    1. I do have a photo with steps to produce the way I did it Joyce and have no idea why it has disappeared! I’ll get it back into the post asap.

  3. Yummy Blue berry Danish it looks soo good
    i want to try this Thank you for recipe

    i will come again and again for more

    Bored wiki

      1. Thank you Margaret! I have so many recipes I’ve made over the years and posted here on the blog that I love it when a reader makes something and reminds ME how much I loved a recipe too…and that I need to make it again!

  4. Mmmmmm I love Danish, especially with a ricotta filling and fruit! Boy, I never thought to make them at home, I always assumed I have to wait to be in the States. I love this recipe!

    1. No waiting required…this was so easy. Plus I just got a lead on an all butter puff pastry at a local store. I seriously doubt I would ever make my own or at least not until I have nothing else in this entire world to do. Not quite there yet. 🙂

  5. Yup, when it comes to Danish, cheese is what I always crave, too. Oh, if there’s an assortment I’ll try some of the others too, just to be polite, you know. 😉 But I’ll want seconds on the cheese. Love easy, tasty recipes like this. Thanks!

    1. This was so easy…just did some last weekend with cheese and bing cherries. I HAVE to have company coming over. Because I just don’t have the necessary willpower when it comes to this combination to stop at one!

        1. Sandy I’ve never done that so my advice is only from a perspective of ‘I think’ so. Would you thaw before baking? Factor in more time if that’s not the case but I honestly think you can. I get products with cream cheese fillings from the local scouts and they are frozen and bake up nicely.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.