Description
This Cream Cheese Berry Danish recipe features flaky puff pastry filled with a creamy, sweetened cream cheese mixture and topped with fresh blackberries tossed in lemon juice and sugar. After baking to a golden perfection, the danishes are finished with a tangy lemon-vanilla glaze, making them a delightful treat perfect for breakfast or dessert.
Ingredients
Puff Pastry and Topping
- 1 sheet puff pastry (thawed)
- 1 large egg (for egg wash)
- 1 teaspoon water (for egg wash)
- 1 ½ tablespoons turbinado sugar (for topping)
Cream Cheese Filling
- 4 ounces cream cheese (at room temperature)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
Berry Filling
- 1 ½ cups blackberries (fresh or other berries)
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
Lemon-Vanilla Icing
- ½ cup powdered sugar (sifted)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Thaw and Preheat: Thaw the puff pastry sheet on the counter for about 15 to 30 minutes to make it pliable. Preheat your oven to 400°F (200°C) to get it ready for baking.
- Prepare Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Mix thoroughly with a fork until the mixture is smooth and well incorporated. Set this filling aside.
- Roll and Cut Puff Pastry: Lightly flour a clean countertop, place the thawed puff pastry sheet on it, and gently roll it out a little to smooth it. Using a sharp knife, cut the pastry into six equal rectangles.
- Score and Dock Pastry: Line a baking sheet with parchment paper and arrange the puff pastry rectangles on it. Using a knife, score a border inside each rectangle about ½ inch from the edge—be careful not to cut all the way through. Use a fork to poke holes inside the scored border to prevent excessive puffing.
- Fill Pastry: Spoon about one tablespoon of the cream cheese filling into the center of each puff pastry rectangle.
- Prepare and Add Berry Topping: In a small bowl, gently toss the blackberries with 2 tablespoons granulated sugar and 2 teaspoons lemon juice. Spoon this berry mixture on top of the cream cheese filling on each pastry.
- Apply Egg Wash and Sugar: Whisk together the egg and water in a small bowl. Using a pastry brush, carefully brush the egg wash along the edges of each pastry rectangle. Sprinkle turbinado sugar over the edges for a sweet, crunchy finish.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the pastry edges are golden brown and crisp. Once done, remove the pastries from the oven and transfer them to a cooling rack to cool slightly.
- Make and Drizzle Icing: In a small bowl, whisk together the sifted powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle this lemon-vanilla icing over the warm but not hot pastries. Serve and enjoy your delicious homemade Cream Cheese Berry Danishes.
Notes
- For best results, use fresh berries or thoroughly drain frozen berries to avoid soggy pastries.
- Ensure the cream cheese is at room temperature for a smooth filling.
- Scoring the edges without cutting through helps create a raised border to hold the filling.
- You can substitute blackberries with blueberries, raspberries, or mixed berries.
- The lemon zest in the filling adds a bright, fresh flavor that complements the berries beautifully.
- This recipe can be doubled for larger gatherings and freezes well before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
