Blueberries ‘n Cream Danish Braid

Follow these easy instructions and create a flaky, buttery cream cheese danish at home!

Homemade Blueberries 'n Cream Danish Braid

One of the kitchen challenges I gave myself last year was to make homemade Danish pastry. You know those buttery, flaky, fruit/cream cheese filled pastries at catered breakfasts and meetings? They’re totally irresistible, I know.

Making Danish pastry at home was extremely intimidating, but I put on my big girl pants last October and spent days in my kitchen trying my hand at it. Call me determined, call me pastry crazy, call me whatever but I finally got it! Lucky for us, the recipe I use to make our beloved pastries at home is a quick-method.

If you haven’t tried it yet, now is the time. Don’t be scared; you can do this too!

Homemade Blueberries 'n Cream Danish Braid

My Danish pastry dough and method is an adaption of several trusted sources: Cooking IllustratedJoy of Cooking, and pastry master Beatrice Ojakangas. I studied the three methods and sort of mish-mashed them all together. Using what I learned, I made a beautiful Iced Raspberry Danish Braid and brought it to Kevin’s parents’. If heaven had a taste, it would be my raspberry danish braid.

While snowed in this past week, I made the Danish pastry again – cream cheese filling this time. I also tried to cut the pastry into cute little shapes. Squares, rectangles, circles, twists. What a disaster! They puffed up, but looked incredibly awkward and lopsided.

I’ll spare you the photos.

I’m better at pastry braids. It seems like braiding the dough would be harder than cutting into shapes, but trust me – it isn’t! Just follow my instructions and visuals and you’ll be a Danish pastry master in no time. Promise.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

Homemade Blueberries 'n Cream Danish Braid

In case you missed it a few months ago, let me explain what Danish pastry is.

What is Danish Pastry?

Danish pastry is made from flour, yeast, milk, eggs, and copious amounts of butter. The texture is similar to croissant dough, but tastes sweeter (and has the addition of egg in the dough). Like croissants, typical Danish pastry dough is rolled out thinly, then folded into numerous layers with a butter square. Flaky, buttery layers. That’s what makes it so good!

My Shortcut to Danish Pastry

Rather than laminating the dough with a butter square like Danish and croissant dough typically requires, I cut the cold butter into the dough. Which is a method I use for making my favorite pie crust. You’ll still get the flaky, buttery layers you love about Danish pastries, but you’ll cut a lot of work from the process.

I have a separate page for you dedicated to preparing and shaping this Danish braid. Before you begin, I suggest reading through the entire dough recipe. It takes some planning ahead. Certain ingredients must be at room temperature, certain ingredients must be warm, while others must be cold. Temperature is very imperative to the success of your Danish pastry dough! So be sure to be prepared by reading my instructions first.

How to Make Blueberries & Cream Danish Pastry Braid

The dough must be sufficiently chilled whenever you are working with it.

There are two stages of chilling:

  1. Chill the dough right after you prepare it. Chill it in the refrigerator overnight or for at least 4 hours. (And up to 3 whole days.)
  2. Chill the dough after the “roll and fold” process (of which I detail in the pastry dough recipe) and before you braid it. Chill for at least 30 minutes. During this second chilling time, you could actually keep the dough frozen for up to 1 month. Then thaw overnight in the refrigerator.

Because of all the chilling, this pastry is a wonderful recipe to begin the night before and serve as brunch the next morning. Or even prep the dough a few days in advance so your work can be cut down. I detail make-ahead instructions in the pastry dough recipe.

It’s important to know that this recipe makes 2 lbs of dough, which equals 2 braids. The filling and glaze recipes below are enough for 2 braids. 1 braid should serve 4-6 people. Make 2 braids for company. If you don’t need that many tempting danishes around, freeze the second half of the dough for a later time. That’s what we do!

The filling I used is a simple cream cheese mixture. Lightly sweetened and the perfect creamy center for the flaky dough. It sort of tastes like cheesecake. Cheesecake tucked inside buttery pastry. Oh yes. I dotted the cream cheese filling with blueberries and topped the braid with a few sliced almonds before baking. (Also a simple egg wash to leave a shiny finish.)

Once the braid is finished, you’ll drizzle it immediately with a simple glaze. Try to go very light on the glaze because you’ll want the cream cheese filling to stand out. Toasted almonds, cheesecake filling, juicy blueberries, flaky pastry, vanilla glaze. What a combination of flavors this braid has!

Homemade Blueberries 'n Cream Danish Braid

My homemade pastry is nothing like those mass-produced, overly sweet danishes you’re used to finding at the store. My mom put it perfectly “store bought danishes taste so old.” Yes, they do! And they’re filled with a bunch of gunk I can’t even pronounce.

It’s simple to create a tender, flaky pastry dough at home. I know it seems scary, but take some time to read through the easy instructions before you begin. That will make the whole pastry-making-process much easier for you! It’s not rocket science, it’s fruity pastry.

Don’t be overwhelmed by my wordy instructions. The more thorough I am, the more help you have to make a successful braided pastry. You can do this!

Enjoy starting your day with blueberries? You’ll LOVE these berry-filled recipes:


Blueberries ‘n Cream Danish Braid

  • Author: Sally
  • Prep Time: 5 hours, 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours
  • Yield: 2 braids; 4-6 servings each
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Danish


Follow these easy instructions and create a flaky, buttery cream cheese danish at home!



Cream Cheese Filling

  • 8oz (224g) full-fat cream cheese, softened to room temperature
  • 1 egg yolk
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2/3 cup fresh or frozen blueberries (do not thaw)
  • optional: 1/3 cup sliced almonds

Vanilla Glaze

  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 Tablespoon (15ml) heavy cream or milk


  1. Make the pastry dough through step 7.
  2. Make the filling: in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla. Beat until smooth. Continue with steps 8-10, including preheating the oven to 400°F (204°C), in the pastry dough recipe for how to assemble. *Don’t forget to add the blueberries on top of the filling (as pictured above) and sprinkle the uncooked braids with the sliced almonds before baking.
  3. As the braids are baking, prepare the vanilla glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids lightly with glaze and serve immediately.
  4. Braids taste best served on the same day. Dough may be prepared in advance. See “make ahead” instructions in the pastry dough recipe.


  1. Dough recipe adapted from Cooking IllustratedJoy of Cooking, and Beatrice Ojakangas.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: blueberries n cream danish braid, blueberry danish braid

Click through to learn how to make unbelievable cream cheese danish at home!


  1. I wanted to make this for my family for thanksgiving morning, but I had a question. Could I put it in the fridge after filling it and braiding it overnight, so that I can bake it in the morning, or will it get too soggy?

  2. Fantastic, easy recipe. I’ve made this at least 5 times now with great results every time. The cream cheese filling is amazing and has gone well with a variety of fillings: fresh blueberries, apple cinnamon, and pumpkin. I get rave, and I mean RAVE, reviews from everyone who gets to sample these things. Thanks so much for taking the time to post such detailed instructions. Your recipes seriously make me look like a star baker!

  3. Trying the raspberry Danish for Christmas morning to impress the family and in-laws. It’s not easy to do but if this comes out right, they will have to say YUM!

  4. Hi there! Is it possible to refrigerate the cream cheese filling and the glaze overnight? Not on the dough, but separately. My LPG gas tank was apparently already empty when I made the cream cheese filling and glaze, so I was wondering if it is possible to refrigerate these (the dough I already put in the freezer to give me more time to refill my tank) so I could use them the next day, or 2 days from now (since apparently the tank might get replaced tomorrow late afternoon or morning of the day after tomorrow). Thank you 🙂

  5. I am going to try this. I am newly sensitive/allergic to almonds and I know I’ll miss that crunch on top of the danish. Any thoughts on what I could put on there for a crunch?

    1. Kristina, how about some kind of crumb topping/streusel? Like the one used in this recipe:

  6. I was wondering if this could be completely made with the filling and all and then placed in the freezer and baked later….thanks…I am sooo excited about learning to make this dough…I have tried to work with yeast before….but with no luck…thanks

    1. Wanda, I fear the dough may get a little soggy as it freezes. How about just freezing the dough after step 5 in the dough recipe? And then preparing the filling when you are ready to bake. Thaw the dough overnight in the refrigerator.

  7. Hi Sally. I made the raspberry braid and it was a huge hit! I’m going to make this one but I was wondering if I need to use the lemon juice because I don’t want it to taste different.

  8. Sally, I made this and added cherry pie filling to the cream cheese filling for Easter brunch. It’s a delicious recipe, everyone loved it, and it will part of our holiday traditions in the future. It wasn’t too bad given your instruction. No more butter braids for us – we will be eating this!

  9. Wonderful! Your pictures and the detailed steps made this so doable. Made it for Easter and they couldn’t stop talking about it!

  10. I tried to make the dough and followed the recipe. But when I went to combine my flour/butter mixture with the wet mixture, it turned out looking like soggy mashed potatoes. I can’t figure out what I did wrong. Can someone please help?

  11. Made hand pies this weekend and used your cream cheese filling and sugar icing.  Went for almond extract as fruit was a combo of. Lot of tart cherries, a few marionberries and a few huckleberries.  Yummy if I do say so myself.  Next project is the Danish dough instead of pie crust.  Thanks for the inspiration.

  12. These look amazing and I want to attempt them but couldn’t find a suggested baking time? I’m sure I’m missing it because of all the successful comments. 

    1. In step 1, I direct you to follow my pastry dough recipe and instructions. So make sure you’re clicking over to that homemade dough!

  13. Thanks for the great recipe! I made this with puff pastry dough that I had in the freezer and needed to use up and it turned out fabulously! In lieu of the glaze, I went for cinnamon sugar and it tastes wonderful!

  14. Yay yay yay! Thank you for the extremely detailed instructions and step-by-step photos (on the other page); they helped me successfully make a cheese danish!! I can’t believe how easy it was to make the puff pastry — something I previously thought only pro bakers did o_o!!! Thank you for giving a newbie baker like me some confidence, Sally! ^_^ 
    I will say, though, in case anyone else likes to cut sugar when they can… I made the dough with only 3 Tbsp of sugar, and cut the sugar in the cream cheese filling to 3 T as well, and to my tastebuds it was still very sweet! For my second danish braid I’m only going to use 2 T of sugar in the filling, and I think that will be just right for my not-so-sweet sweet-tooth. ^_^

  15. This is one of my favorite go-to recipes! I seem to have “just enough” for us to have this with breakfast, but then I find we are always wanting more so making the dough ahead and freezing a batch or two it is the best option. Thank You Sally!!

  16. How long can you keep the filling for in the fridge? I made this today and want to make the second half next weekend. 

    1. I’d say that’s a little too long. A few days is just fine. How about you freeze it until then? Then you can thaw it overnight in the refrigerator.

  17. This recipe is so bomb and I’ve made it a bunch of times.  I had a similar looking treat on vacation with raspberry, Brie and white chocolate.  Without making it, do you think I could sub Brie for the cream cheese and throw some white chips on top before I braid it?

  18. Sally, this is our go-to holiday breakfast recipe. I’m wondering: can you make and freeze the whole braid? If you do so, should you defrost before baking? Maybe overnight in the fridge?

  19. I can’t seem to get my danish to look as pretty as yours. I’ve tried this recipe twice now and both times they grow so much in the oven that the braid seperates and looks more like a rib cage :(, not attractive. Maybe my oven is too hot? Should I chill before baking? 

  20. Most delicious thing I’ve ever made! Everybody was dying over it! Thank you so much! Just a tip for anybody, I used a cheese grater to grate the butter before adding it to the flour and it worked really good! Thank you so much!!

  21. I love you cooking blog! I have made this recipe before and it was amazing. Today, when i made the pastry dough it was extremely wet and sticky instead of crumbling before refrigerating… do you have any suggestions? should i add more flour after refrigerating?

  22. Thank you for posting this!  The directions were easy to follow and ever so much easier than croissants!  These were delicious! A hit with the family!  They asked me to make them again today!  My daughter, who is 25, exclaimed,  “where have these been all my life?!”

  23. If I wanted to make these in bulk and then freeze them and bring them back out for a holiday, is this possible? Would you have to reheat them? Would they still taste the same?

    1. These are best enjoyed on the same day. But you can absolutely make the dough ahead of time. When you read the full instructions for the dough there are “make ahead” tips at the end with freezing instructions.

  24. I started making pastry dough two days ago but got sick so I just finished 2nd chilling dough and put it in the freezer,so later when I feel better I can finish it. Is there any problems if I put the other half of the dough go back to the freezer after defrost it ? The dough is in the freezer now but for the next time making it, what is the best option?
    cut a half the dough, wrapt them separately then freeze?then take one of the dough to make one danish? Thanks.
    Anyway… THANK YOU FOR YOUR HARD WORK!!!!!!!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally