This easy homemade Blueberry Danish with Mascarpone is made with puff pastry, creamy mascarpone cheese and beautiful, fresh blueberries. Using only a handful of ingredients, learn how to make this easy Danish braid in under 30 minutes.Who can resist a danish!? The flaky, buttery puff pastry, creamy cheese, sweet, fresh fruit filling. Better than any doughnut or muffin, I would rather take a fat slice of this with breakfast or brunch any time.
What is a danish?
Prior to publishing this post, I was reading up on danishes and found that in the US, a danish is generally made up of puff pastry, sweetened cream cheese and fruit. That’s always what I’ve grown up with but the varieties of danishes are pretty much endless!
In other countries, such as its origin of Denmark, danishes can be topped with chocolate, pearl sugar and they may include a type of apple or prune jam, marzipan (YUM!!) or custard. Recipes may also include a range of fruits (cherries, apricots), nuts, spices and toffees. They come in all different shapes and sizes.
Is making a danish easy?
YES!!! This is only my second or third time making a danish, and I seriously have no clue why I don’t make them more often. They really are so easy to make when you use store bought puff pastry. All you have to do is literally assemble the filling into the pastry, make a few cuts and bake. It couldn’t get any easier!
Making a danish has been on my mind for some time but I couldn’t decide on what flavor to make. With blueberries now in season, it finally dawned on me that blueberry would be the way to go.
A Blueberry Danish with Mascarpone sounded like the perfect pairing. I used sweetened mascarpone cheese (my absolute favorite) instead of classic cream cheese, and lemon zest for a bit of fragrant, citrus pop.
Mascarpone cheese is the Italian version of cream cheese. It is super soft right out of the container and made with whole cream, giving it a very rich and luxurious taste. It’s so, so unbelievably creamy.
You could use cream cheese here if you wanted to, but I love using this cheese as a substitute because to me, the flavor is just way better.
If you’re looking for more recipes using this ingredient, check out my Mascarpone Buttercream!
When this mixture baked up in that buttery, flaky pastry…omg. It’s absolutely divine. The berries burst and bubble with the cheese as it bakes, the pastry gets golden and airy. The lemon glaze soaks into each little crevice on top of the bread. It doesn’t take that many ingredients to make but boy oh boy, it is rich in flavor.
I mean, jeez. Just look at it!
Have you ever seen anything more glorious?!
Store Bought Puff Pastry
When it comes to baking, you guys know that I rarely use anything store bought for my recipes. I’m all for homemade, but I also like a little help where it makes sense. Unless you very much enjoy making homemade pastry (bless your heart!), there’s no reason to not use the store bought frozen stuff! I love it because the results are consistent and I can keep a few boxes in my freezer for whenever inspiration strikes.
How to make a Danish braid
Making a danish braid is really straightforward.
The first step is thawing your frozen puff pastry dough. Once it’s thawed (but still very cold), place a piece of parchment onto the surface and roll out the dough, stretching it into a larger rectangle.
Using a pastry wheel, pizza cutter or knife, cut triangles off of the ends like so. This is going to help form ends to tuck into the braid so the filling doesn’t burst out (…which might still happen, mine did!).
Slice about 10 strips on each side (or however many you need, just make sure there’s the same amount on both sides), at an angle.
Spread the cheese filling over the middle area of the dough. Sprinkle with blueberries.
Tuck the top side into the cheese, and then begin braiding by alternating the strips of dough.
Once you’re on the last set of strips, tuck in the bottom end, then the last two strips.
Brush with an egg wash and bake for about 20 minutes.
Allow the danish to fully cool before slicing.
Like I said, do your best to tuck in the sides tight. As you can see…
mine totally burst apart.
All the recipes I looked up had pictures of perfectly sealed danishes LOL. Oh well, this is real life and I have no shame!!! Did it make this Blueberry Danish with Mascarpone any less delicious?! No way! I like the rustic presentation of this pastry.
Blueberry Danish with Mascarpone
For the Danish
- 1 sheet frozen puff pastry (thawed but still cold)
- 6 oz mascarpone cheese
- 1/4 c granulated sugar
- zest of 1/2 of a lemon
- 1/2 pint fresh blueberries
- 1 egg + 2 tsp water (for the egg wash)
For the Glaze
- 1/2 c powdered sugar
- juice of 1/2 of a lemon
- Preheat the oven to 400 degrees.
- In a small bowl, combine the cheese, sugar and lemon zest. Set aside.
- On top of a large piece of parchment, roll out the puff pastry to a large rectangle.
- Visualize the pastry into thirds going lengthwise; spread the cheese mixture down the middle of the pastry.
- Sprinkle the blueberries on top of the cheese.
- Using a pastry wheel, pizza cutter of knife, slice off the bottom corners of the pastry.
- Slice about 10 strips on both sides (or however many you need, just make sure there's the same amount on both sides), at an angle.
- Tuck the top end onto the center, and then begin braiding the strips, which means placing them on the cheese, alternating each side.
- When you're down to the last set of strips, tuck the bottom in, and then place the final two strips on top.
- Brush the entire danish with the egg wash.
- Bake for about 20-25 minutes until puffy and a deep golden brown.
- Allow the pastry to fully cool.
- In a small bowl, make the glaze. Combine the powdered sugar and lemon juice. If the glaze is not thin enough, add a little milk or hot water until you've reached a drizzling consistency.
- Drizzle the glaze over the pastry.
- Store any leftovers in the fridge, although I'm certain there won't be any. 🙂