Easy blueberry danish pastries

Treat yourself to a homemade weekend brunch with these divine blueberry danish pastries. They're simple to make but will add a taste of luxury to your morning.

By Sophie Gray
  • 20 mins preparation
  • 25 mins cooking
  • Makes 9
  • Print
For Sophie Gray's best blueberry tips and tricks, go to In season with Food magazine: blueberries.


  • 1 cup blueberries
  • 3 tbsp sugar
  • 125 g cream cheese, at room temperature
  • 1/2 tsp vanilla essence
  • 2 sheets puff pastry, thawed
  • Icing sugar, for dusting


  • 1
    Preheat oven to 190°C. Grease a baking tray with non-stick cooking spray.
  • 2
    Place blueberries and 1 tablespoon of the sugar in a small saucepan and simmer for 15-20 minutes or until thickened. Remove from heat; cool.
  • 3
    Beat cream cheese, the remaining 2 tablespoons sugar and vanilla essence until smooth.
  • 4
    Using a little cold water, join the pastry sheets together to create one long rectangle, pressing firmly along the join. Slice pastry into nine long strips, using the long edge as a guide.
  • 5
    Take a strip and turn each end in opposite directions to create a twist. Coil onto the tray forming a spiral and tuck the end underneath. Repeat with remaining strips. Press a spoon into the centre of each to form a flattish bowl in the middle.
  • 6
    Spoon cream cheese mixture into the middle of each, then top with
    a dollop of the cooled berry mixture.
  • 7
    Bake for 20-25 minutes until pastry is golden brown. Dust with icing sugar.


  • You could use a sour cream pastry instead of puff. Add a drizzle of lemon icing, vanilla glaze or melted white chocolate, if you like.
  • Instead of making twists you could serve as squares. Simply cut each pastry sheet into quarters and use a sharp knife to score a square in each, creating a 2cm border. Use a fork to score the inner square a few times (to stop puffing) and continue from step 6.