Blueberry Almond Danishes are a warm and sweet pastry filled with a blueberry sauce with cinnamon, nutmeg, and almond extract. Top with toasted shaved almonds for a light crunch, these make the perfect breakfast snack with coffee or for a brunch gathering.
1 sheet puff pastry, thawed (this takes about 30–40 min to thaw, so take this out of the freeze and leave it on the counter to it’s ready for when you want to make these)
1/4 cup shaved almonds
1 cup fresh blueberries
2 tablespoons white sugar
2 tablespoons dark brown sugar
2 teaspoons cornstarch
1 teaspoon almond extract
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1. While the puff pastry is thawing, heat your oven to 350 degrees. Pour the shaved almonds onto a foil lined baking sheet and bake for 8-10 minutes until browned and toasted. Once they are toasted, remove from the oven and increase oven temperature to 400 degrees.
2. In a medium sized pot, pour in the blueberries over medium heat, lightly mash them a few times with a large fork or potato masher to break up some of the blue berries and let the juices out. You don’t want to break all of them, but you do need some of them to be mashed. Once there is some juice in the bottom of the pot, add both the white and brown sugar, as well as the lemon juice. Stir so the sugars dissolve. Next pour in the almond extract, the cinnamon, nutmeg, and corn starch. Heat to a light simmer, then reduce heat to low. Stir until thickened. If this blueberry sauce is watery, add corn starch a teaspoon at a time to re-thicken. If you add more corn starch, you’ll need to heat the sauce to bubbly for the thickening process to happen. This whole process of making the sauce will take about 10 minutes. Remove from heat, pour into a bowl and allow to cool before filling the pastries.
3. To form the pastry cups, see the instruction photos above. Using a pizza cutter, slice the sheet of puff pastry into 11. Then, take each strip of the puff pastry and twist into a spiral. Last, take each spiraled strip and wrap it around until you have a circular pastry cup. Press down in each center to make a well where the blueberry sauce can be poured. If you didn’t look at the instructional photos please do!! It’s a bit hard to explain the process and the photos will help you work with the puff pastry to get the correct method and shape.
4. Place each each unfilled pastry onto a lightly greased baking tray. Bake unfilled at 400 for 5 minutes. Remove from oven, fill with blueberry sauce, then bake another 10-12 minutes. Remove from oven, then using a spatula remove the Danishes to a place, do not let them rest on the baking sheet. Top with as much of the toasted almonds as you like!
Any extra blueberry sauce, save it for pancakes, French toast, waffles or biscuits!
These are best served fresh, the day you make them!
Some of blueberry sauce might spill out of the Danish as it’s baking, that’s normal! Just remove the Danishes from the baking sheet when they’re done baking and leave the overbaked sauce on the sheet.
Keywords: blueberry almond danish