Buttery, flaky and sweet, these 3-Ingredient semi-homemade blueberry danishes are easier than you’d think!
What is a danish pastry?
Typically, Danish pastry is a yeasted pastry dough that consists of many layers of laminated butter. The sweet breakfast or dessert pastry is cooked until the dough is crisp and flaky on the outside like still soft in the center.
You can often find these pastries drizzles with a powdered sugar glaze or dusted with powdered sugar… because they weren’t already sweet enough *insert all the sarcasm* but it’s an absolute must!
In this case, we are making the danish making process even easier by using a premade pastry dough that will replicate the buttery (while still being vegan) and flaky dough while cutting out quite a few steps!
How to make these danishes your own?
Have a hate on cute little circles that look like nests? That’s cool… I guess. You can make these danishes whichever shape you like, with whatever filling, and/or even add a topping!
The most common alternative to the circular danish is a simple square and honestly – they require way less work so I’m here for it!
Can you make homemade “pie” filling instead?
That’s a big ole YES!! I have a Homemade Raspberry Jam recipe on my website that you could swap out and it would be 10/10 delicious. If you want to keep the blueberry theme, just swap out raspberries for blueberries or get a little crazy and use blackberries, strawberries, marionberries… whatever your heart desires.
Storage Instructions:
Simple store these cuties in an airtight container on your counter for up to 3 days. Any longer than that and I would recommend placing them in your refrigerator.
How do you make the nest like danish shape?
The process could not be easier but it will take one or two times to perfect it (or in my case… five or six).
After cutting your pastry into one inch strips, you’ll take one of your strips and twist it from tip to tip. Once it’s twisted, take one end and start to turn it into itself like pictured above. You’ll end up with almost a flower like shape. To make it look like a nest, simply use your knuckle to make a well in the center of the dough, pushing the dough together to hold the filling.
That’s it! Repeat with the remaining strips before milk washing and filling them in with your pie filling.
Try these other recipes!
- High Protein Chocolate Chunk Tahini Fudge
- 15 Fall-Inspired Cozy Recipes
- Chocolate Chip Cookie Dough Brownies
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3-Ingredient Blueberry Danishes
Ingredients
- 1 sheet puff pastry mine was 10 x15
- 10 tbsp blueberry pie filling
- 1/4 cup powdered sugar
- 2 tsp plant-based milk alternatively use water
Instructions
- Preheat your oven based off the puff pastry directions – mine was 425 degrees F. Line a baking sheet with parchment paper or a silicone mat and set it aside.
- Lay your pastry out flat before cutting lengthwise into 1 inch strips, I was able to cut 10 long strips.
- Taking one strip, twisting it from tip to tip. Taking one of the ends, turn it into itself until you have a little tail that you’ll press into the bottom of the ‘nest’.
- Repeat with the remaining 9 strips.
- Once you’ve made all of the pastry ‘nests’, using your knuckle, tap a well into the center of the pastry to create a divot for the blueberry filling.
- Brush the pastries with plant-based milk *optional before dropping a tablespoon of the pie filling into each pastry divot.
- Bake the pastries for 25 minutes until golden.
- Let them cool completely before drizzling with the powdered sugar glaze.
- To make the glaze, whisk together the powdered sugar and plant-based milk. If it’s too thick, add a splash more milk.
