Christmas Goodies

Orange Blueberry Danish Puffs Recipe

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Breakfast baked goods might just be the best invention ever.  Who said, “Move over, oatmeal, let’s have pastries for breakfast this morning!”  Brilliant.  From French toast to donuts, there is no shortage of sweet treats to start your day.  Danish is my favorite, though.  Cream cheese with fruits and that fluffy, buttery pastry… oh man.  That’s the best compliment to coffee you can find!  I created these Orange Blueberry Danish Puffs after I saw a can of blueberry pie filling in the grocery store.  I also LOVE baking with puff pastry, so this just came together naturally!

NOTE:  This recipe will make about 22-25 pastries with 1/2 of the can of blueberry pie filling.  If you can find a smaller can, I recommend using that.

What you need:

  • 1 box (2 sheets) puff pastry (thawed)
  • 1 package (8 ounces) cream cheese (softened)
  • 1/4 cup sugar
  • 1 tablespoon orange zest (I used a mandarin orange)
  • 1 tablespoon orange juice
  • 1 can blueberry pie filling (standard can is 21 oz – you’ll use about half)
  • 1 egg
  • powdered sugar for dusting

Make them:

Preheat the oven to 350 degrees.

Roll out your puff pastry on a floured surface.  You want the dough to be about 1/8 inch thickness.  If you aren’t good at eyeballing measurements and don’t want to grab a tape measure (like me), that’s about 1/2 of what the thickness is when you pull it out of the package.  Using a circle cookie cutter (mine is 2.5 inches in diameter), cut circles out of the dough.

In a mixer or using a hand blender, beat the cream cheese and sugar. Once mixed, beat in the zest and orange juice until well combined.  Place it in a small bowl.

Empty the can of blueberry pie filling into another small bowl.

Now it’s time to put these together!  Line a cookie sheet with parchment paper.  Place 8 circles of dough evenly on the sheet.  Spoon 1 teaspoon of the cream cheese mixture, topped with 1 teaspoon of blueberry pie filling.  Place dough circles over each pastry, then use a fork to seal the edges.  I pulled the tops a bit, to stretch them so that they would easily go over the bottoms.

Brush the tops lightly with egg wash (scramble and egg and add a bit of water to make a mixture).  Bake for 15-18 minutes, until golden brown.  Place on cooling rack and use a sifter to cover them with powdered sugar.  Serve warm, and be prepared to make them again and again once your family and friends taste them!

Try these other amazing breakfast sweet treats!

Hungry for more? Check out more fun recipes!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

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