I am a HUGE fan of danishes. There are so many variations, and I love any that have cream cheese in it.

I made Strawberry Danishes awhile ago and they were SO good. I decided to try another one of my favorite flavor combinations: blueberry and lemon. A classic combination for a classic breakfast pastry!

There are a few steps with making these, but they are all easy, so let's get into it!

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How to Make the Blueberry Lemon Filling

Add the frozen blueberries, brown sugar, lemon juice, and lemon zest to a pot. Put it over medium heat and stir frequently until the blueberries are completely thawed.

Combine the cornstarch and water and mix until the cornstarch is completely dissolved. Add to the pot with the blueberries.

Bring the mixture to a boil, which will help thicken the mixture, then set it aside to cool off.

How to Make the Cream Cheese Filling

Combine all of the ingredients for the cream cheese filling. Mix it until it is smooth.

Put the filling into a pastry bag or a ziploc bag with a corner cut off.

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Building the Danish

Let your puff pastry sheets thaw out and get to room temperature. It will be easier to work with them this way, and you won't have to worry about breaking the sheets, which happens when they are too cold. When they are too cold, they won't bend, they will snap.

Lay out one sheet of the puff pastry and cut it into 6 rectangles.

On each rectangle, use a knife to cut a rectangle about 1/2" from the edge. BUT don't cut all the way through the sheet. You will leave lines in it, but DON"T cut it all the way through. It will look like a picture frame!

Transfer each rectangle to a baking sheet lined with parchment paper.

Pipe the cream cheese filling around the inside edge of the smaller rectangle that you cut halfway through the puff pastry. Then fill that in with the blueberry lemon filling.

Brush the edge of the puff pastry with an egg yolk wash. Combine an egg yolk with a little bit of water, mix it together, then brush it on the puff pastry.

Bake at 400 degrees F for 10 minutes, or until the puff pastry is a golden brown.

Garnish with some powdered sugar and lemon zest, and enjoy!

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