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Blueberry Lemon Easter Danish

If you’re looking for a light, buttery, and fruit-filled treat this Easter, these Blueberry Lemon Easter Danishes are the perfect choice! Made with flaky puff pastry, a luscious lemon cream cheese filling, and juicy blueberries, these pastries are both easy to make and irresistibly delicious.
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Ingredients
  

For the Danish Pastry

  • 1 sheet puff pastry thawed
  • 1 egg beaten (for egg wash)
  • 2 tbsp granulated sugar

For the Lemon Cream Cheese Filling

  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp vanilla extract

For the Blueberry Filling

  • ½ cup fresh or frozen blueberries
  • 1 tbsp sugar
  • 1 tsp lemon zest
  • ½ tsp cornstarch
  • 1 tbsp water

For the Lemon Glaze

  • ½ cup powdered sugar
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract

For Garnish

  • Fresh blueberries
  • Lemon zest

Instructions
 

  • Make the Blueberry Filling – Heat blueberries, sugar, lemon zest, cornstarch, and water in a saucepan. Simmer for 3–5 minutes until thickened. Cool.
  • Prepare the Cream Cheese Filling – Beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until smooth.
  • Preheat Oven & Prepare Pastry – Set oven to 375°F (190°C). Roll out puff pastry and cut into 4-inch squares.
  • Shape & Fill – Fold pastry edges slightly to form a diamond shape. Add 1 tbsp lemon cream cheese filling and 1 tsp blueberry filling in the center.
  • Egg Wash & Bake – Brush edges with egg wash, sprinkle with sugar, and bake for 15–18 minutes until golden.
  • Make Lemon Glaze – Mix powdered sugar, lemon juice, and vanilla extract.
  • Drizzle & Garnish – Drizzle over warm pastries and top with fresh blueberries and lemon zest.
  • Serve & Enjoy! – Best served warm or at room temperature.