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How To Make Blueberry Cream Cheese Danish With Claire Saffitz | Dessert Person

How To Make Blueberry Cream Cheese Danish With Claire Saffitz | Dessert Person
A treat for me as a kid was walking from my house to the St. Louis Bread Company, a family-owned, fast-casual bakery and cafe (later sold and turned into the Panera chain), and buying a snack from the pastry case. I would often get one of their cherry or blueberry and cheese danishes. It felt like a very fancy treat then, and that’s still how danishes feel to me now. Watch and follow along as Claire Saffitz walks you through her Kouign-amann recipe and creates delicious Blueberry Cream Cheese Danishes.

Blueberry Cream Cheese Danish
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 pound (454g) fresh or frozen blueberries
1/3 cup blueberry jam
1/4 cup sugar (1.8 oz / 50g)
Finely grated zest of 1 lemon1 dash of vanilla extract/paste
1/4 cup confectioner’s sugar
6 ounces (170g) full-fat cream cheese, preferably Philadelphia, at room temperature
1 large egg yolk (0.6 oz / 16g)
Kouign-amann dough (page 257) cut into 24 squares unbaked

Video Breakdown
0:00 Start
0:01 How To Make Blueberry Cream Cheese Danishes

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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

10 Replies to “How To Make Blueberry Cream Cheese Danish With Claire Saffitz | Dessert Person”

  1. Good morning! Very excited for danishes and also very excited for our guest in next week's episode. Any guesses to who is stopping by? Make sure you subscribe to find out!

  2. As a danish person I'm very pleasured to see an american making Danish pastry. Here in Denmark we don't eat any pastry with cream cheese, so I think that's an american thing to put in. We eat our pastry with a danish "cream" which is very sweet and has a yellowish color to it and it its used in almost every pastry 😀

  3. Instead of cold proofing the dough to extend this over night, could you laminate the dough and cut it into squares then keep it in the fridge over night? Not sure if that will mess with any of the proofs. I was thinking about doing that and letting it stand at room temp while I make the fillings the next morning

  4. "Whatever happens, just know that I'm proud of you"
    I need this kind of support when I'm about to bake.

  5. Celtic and Breton are not the same thing, but both of those words are capitalized. Yes, minority languages are still languages.

  6. How much flour did she use for the dough? I feel like I’m missing something but I’m desperate to bake this while I wait for my book to be delivered!

  7. Ah I’m so excited to try these out! Was wondering if anyone knows why butter breaking through the dough (at about 18:14) happens? Always seems to happen to me when I laminate dough 🥲 thanks for another wonderful video, Claire and the team! ❤️

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