These delectable little morsels are blueberry cream cheese danishes made with my gluten free puff pastry recipe. Light, buttery and oh so flaky goodness with that lovely hint of sweetness from the filling.
While this recipe uses blueberries you could easily substitute with different berries or apples. Add a little sprinkle of cinnamon over the apple in the filling and you will be floating in apple danish heaven in no time. It is a very quick and easy treat especially if you have homemade puff pastry in the fridge like I often do.
The little trick with having such a glorious puff along the edges is to avoid touching the cut edges of the pastry. Make sure to only seal around the filling and to avoid touching the edges so that the cut edge can puff up in all its magical glory.
Blueberry Cheesecake Danish
180 gm cream cheese
3 tablespoons icing sugar
½ teaspoon vanilla essence
½ teaspoon lemon juice
one egg, beaten with a splash of cold water
2 tablespoons icing sugar, for dusting
1 batch of Gluten Free Puff Pastry
Pre-heat oven to 200 degrees celsius
Line a large baking tray with baking paper.
Beat the cream cheese, sugar, vanilla and lemon juice until smooth.
Roll out the puff pastry and cut each sheet into 20-24 squares (all the same same size).
Cut out a small shape to create a window in half of the pastry squares.
Top one of the full squares with a spoon of the cream cheese filling and top with 4-6 blueberries.
Lightly brush around the edges of the square with the egg mixture.
Top each square with the remaining squares with the windows cut out.
Lightly press around the edges to seal, taking care to avoid the cut edges of the pastry.
Brush the tops with a little of the egg mixture.
Bake for approximately 15 - 20 minutes or until puffed and golden.
Allow to cool 5 minutes then lightly sift with icing sugar.
Enjoy warm or cool.