This easy Blueberry Cheesecake Danish recipe is simple enough to make on weekday mornings and special enough to serve for holiday brunch! Follow my step by step instructions for a breathtakingly beautiful breakfast pastry treat that will wow friends and family!
Spray baking sheet with cooking spray, or line with parchment.
In a small bowl, combine cinnamon and 1/4 cup sugar.
In another bowl, add the remaing 1 tablespoon sugar, and 1/3 package of cream cheese. Blend together with a spoon.
Melt butter in a small bowl, and set aside.
Sprinkle your work surface with a bit of flour. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with half the butter. Sprinkle with half the cinnamon-sugar mixture.
With the short side facing you, cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 in all (pictured below).
One at a time, twist the pastry strip, and then roll into a coil (as pictured). Tuck the end of the coil under the pastry, and pinch the pastry to keep the end in place.
Use a small spoon to create a crater in the center of the pastry, then add about 1 teaspoon sweetened cream cheese, then about 1 teaspoon jam. Move pastry to prepared baking sheet. Repeat with remaining strips.
Bake danish about 20-22 minutes, or until golden brown. Allow pastries to cool on baking sheet a few minutes before moving to a cooling rack.
While the danish bake, prepare glaze. Add powdered sugar to a bowl, then add milk. Stir and set aside. Drizzle over baked pastries, and top with sliced almonds.
Follow the packaging directions to fully thaw the puff pastry before use. Frozen pastry takes about 45 minutes to thaw at room temperature.