Growing up, I was rarely allowed to eat sweets for breakfast, but there was one occasion where I could get away with it: Sunday School. Someone’s mom would send them along with a big danish to share and it would be rude of me to turn down a slice, right? To this day, a braided danish pastry still reminds me of those classes in the church basement. For a bit of nostalgia, I’ve started making danishes for my family and this Blueberry Cream Cheese Danish has been the crowd favorite. Give the recipe a try and you’ll see why!

Made with frozen puff pastry dough, this recipe is so much easier than it looks! You’ll want to thaw the dough according to the directions on the packaging and then form the two sheets into one large rectangle. Slice off the corners and continue slicing at a 45 degree angle down the sides of the sheet. Spread a simple cream cheese filling down the middle, then sprinkle on a generous amount of blueberries. You’ll then fold the strips of dough over each other to form a braid (see photos for reference!).

Once assembled, the danish heads to the oven for about 25 minutes or until it’s golden brown on top. Allow it to cool a bit as you prepare a quick vanilla icing. Drizzle that over the top and your stunning pastry is ready to serve. Try out this easy recipe for your next breakfast or brunch and it is sure to be a hit!