Blueberry Danish

Serves: 6



  • 1 x 375g Packet Carême Butter Puff pastry, defrosted
  • 250g cream cheese
  • 80g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 x 125g punnet blueberries (or raspberries)
  • 1 egg beaten
  • 2 tablespoons berry jam for glazing (optional)


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Step 1 - click here to display

Preheat oven to 200c fan-forced (220c non-fan).

For the filling place the cream cheese, sugar, egg, vanilla and lemon zest in a food processor blitz until smooth and well combined (or mix in a Thermomix mix on speed 4 until combined).

Step 2 - click here to display

Line a baking tray with baking paper. Lightly dust work surface with flour, unroll pastry and dust with flour.

Step 3 - click here to display

Roll the sheet of pastry to approximately 39cm x 27cm. Cut the pastry into six squares, transfer to baking tray.

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Divide the cream cheese mixture between the six squares, dolloping it in the middle of each square. Fold over the corners of each square so they rest on the filling.



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Top the filling on each tart with the fruit.


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Brush the pastry with the beaten egg and bake for 10 minutes at 200c fan-forced (220c non-fan). Then reduce the oven to 180c fan-forced (200c non-fan) and continue to bake for 20 minutes or until golden brown. Once baked heat the jam to a spreadable consistency, using a pastry brush glaze the tarts with jam

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