Description
Enjoy these delightful homemade Blueberry Lemon Danish pastries, featuring a tender, buttery dough infused with fresh lemon zest, filled with sweet blueberry pie filling, and topped with a crisp lemon-infused crumble. Finished with a tangy lemon glaze, these pastries are perfect for breakfast or a sweet snack.
Ingredients
Scale
Dough
- 375 g baking mix
- 38 g granulated sugar
- 85 g unsalted butter, softened
- 240 ml milk
- 2 tablespoons lemon zest
Filling
- 595 g blueberry pie filling
Crumble Topping
- 16 g plain flour
- 16 g quick oats
- 28 g cold butter
- 1 teaspoon lemon zest
Lemon Glaze
- 90 g powdered sugar
- 15 ml lemon juice
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 230°C. Line three baking sheets with parchment paper to prevent the pastries from sticking.
- Make the dough: In a large bowl, combine the baking mix, granulated sugar, and softened butter until the mixture looks like coarse crumbs. Then stir in the milk and lemon zest using a fork until a sticky dough forms.
- Form pastry bases: Drop six spoonfuls of dough onto each prepared baking sheet, spacing them evenly. Use the back of a spoon to gently press and create a small well in the center of each dough portion.
- Add blueberry filling: Spoon the blueberry pie filling evenly into each well to create the fruit center of the danish.
- Prepare and add crumble topping: In a small bowl, combine the plain flour, quick oats, cold butter, and lemon zest. Use a fork or pastry blender to mix until crumbly. Sprinkle this crumble evenly over each filled pastry.
- Bake the pastries: Place the baking sheets in the oven and bake for 10 minutes or until the pastries are golden around the edges.
- Cool the pastries: Remove the pastries from the oven and let them cool on the baking sheets for several minutes. Then carefully transfer them to a wire rack to cool completely.
- Prepare lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth and free of lumps.
- Glaze the pastries: Drizzle the lemon glaze evenly over the cooled pastries to add a tangy sweetness.
- Storage: Store the danishes in a loosely sealed container at room temperature for up to 3 days, or refrigerate them in an airtight container for up to 6 days to keep them fresh.
Notes
- For best results, use cold butter for the crumble topping to achieve a crisp texture.
- If you prefer a less sweet glaze, adjust the powdered sugar quantity to taste.
- Allow pastries to cool fully before glazing to prevent the glaze from melting off.
- You can substitute blueberry pie filling with other fruit preserves if desired.
- These pastries are best enjoyed within a few days for optimal freshness.
