← Recipes September 5, 2026

🫐 Blueberry Lemonadé Danish 🍋

Name: 🫐 Blueberry Lemonadé Danish 🍋
Ingredients: 1 Pastry Puff; 1 cup of blue berries; 1/2 lemon squeezed or 2 TBS of premade lemon juice; 1/4 to 1/3 cup of water *for blueberry reduction, don't let it be too watery!*; 1/4 cup of regular sugar; 1 cup of powdered sugar; 1/4 of butter *Do NOT use margarine or any other substitutes! This is for your icing!*; 1 whole egg; 5-7 oz of cream cheese *depending upon preference in danish filling*; 1 TSP of vanilla extract or the scrape the inside of 1-2 vanilla beans *depending upon preference of taste of vanilla.*

Cream cheese & fruit Dessert

Ingredients

1 Pastry Puff
1 cup of blue berries
1/2 lemon squeezed or 2 TBS of premade lemon juice
1/4 to 1/3 cup of water *for blueberry reduction, don't let it be too watery!*
1/4 cup of regular sugar
1 cup of powdered sugar
1/4 of butter *Do NOT use margarine or any other substitutes! This is for your icing!*
1 whole egg
5-7 oz of cream cheese *depending upon preference in danish filling*
1 TSP of vanilla extract or the scrape the inside of 1-2 vanilla beans *depending upon preference of taste of vanilla.*

Cooking Instructions

You will need a cooking/grill brush for egg wash, cookie sheet, cooking spray, two separate mixing bowls, whisk, small pot with a different stirring utensil *don't use whisk!* use a fork to stir & fluff up the egg.
Set oven to recommended temperature on Pastry Puff package & place back in fridge. It needs to stay cold until ready to bake. Butter needs to be room temperature set that aside until later!
Combine water, regular sugar & blueberries into the small pot over a burner on medium low heat, stiring constantly. You want the blueberries to reduce to a thick paste like look to it. Once it reaches a light boil take it off of the heat. Add cream cheese, your choice of vanilla, & your blueberry reduction into the same bowl. Mix thoroughly!
Pull Puff Pastry back out of fridge, spray cookie sheet pan & take the pastry puff out of wrapper & unroll. Design the pastry however your heart desires & add filling. Less is more when it comes to danishes. Do NOT over fill pastry! It will not cook nor taste right.
Refrigerate any left over fillings *best used within 3-5 days.* The filling is amazing on pancakes, waffles, & most definitely on other desserts as well!*
Use 1 whole egg in another bowl *you can use a tiny bit of milk or water but not necessary* fluff it up with a fork & brush egg wash over pastry puff. Discard leftovers unless if you want to use it for another dish.
Place cookie sheet in oven, cook for the recommended time on pastry wrapper, check it at the half way mark & turn if one side is getting more done than the other. The danish should look completely golden brown before taking it out of the oven. Set aside to cool.
In a totally separate bowl you will need to add your room temperature butter, *more vanilla if you wish, not necessary though* & 2 TBS of lemon juice mix thoroughly together & add powdered sugar little by little incorporating everything into each other. Icing may be too runny, add more powdered sugar as needed to make a thicker lemonadé glaze.
Once pastries are at room temperature glaze the danishes with the lemonadé icing & enjoy! 🫐🍋🫐🍋🥳