Sugar-Free Blueberry Danish
Satisfy your pastry cravings guilt-free with this delectable Sugar-Free Blueberry Danish! Made with wholesome whole wheat phyllo dough, fresh blueberries, and a creamy, lightly sweetened vanilla cream cheese filling, this healthier twist on a classic bakery treat is as indulgent as it is nutritious. Using a sugar-free sweetener like erythritol or stevia, this recipe offers all the natural sweetness without the added sugar, making it perfect for low-sugar diets or diabetic-friendly lifestyles. The phyllo dough bakes to golden, flaky perfection, encasing a vibrant blueberry compote and a hint of zesty lemon for a balanced flavor profile. Ready in under an hour and serving a perfectly portioned crowd of eight, this easy-to-make danish is ideal for brunch, dessert, or a delightful coffee pairing. Try this sugar-free pastry to enjoy a taste of indulgence with a wholesome twist!
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Recipe Information
Ingredients
- 1 package Whole wheat phyllo dough
- 1.5 cups Fresh blueberries
- 8 ounces Cream cheese
- 1 teaspoon Pure vanilla extract
- 0.25 cup Sugar-free sweetener (like erythritol or stevia)
- 1 tablespoon Lemon juice
- 1 Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Cornstarch
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the cream cheese, sugar-free sweetener, pure vanilla extract, and lemon juice. Mix until smooth and creamy.
In a small saucepan over medium heat, combine the blueberries and cornstarch. Cook for about 5 minutes or until the mixture thickens slightly.
Unroll the phyllo dough and cut into 8 equal rectangles. Cover with a damp cloth to prevent drying.
Place one rectangle on the prepared baking sheet. Brush lightly with melted butter.
Spread a spoonful of the cream cheese mixture onto the center of the phyllo, leaving a small border. Add a spoonful of the blueberry mixture on top.
Fold the edges of the phyllo over the filling to create a border. Brush the edges with more melted butter.
Repeat the filling and folding process with the remaining phyllo sheets and filling.
In a small bowl, beat the egg. Brush the tops of the Danish with the beaten egg.
Bake in the preheated oven for about 18-20 minutes or until the phyllo is golden brown and crisp.
Allow to cool slightly on the baking sheet before serving warm.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 31.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
