Description
This Cream Cheese Berry Danish recipe features flaky puff pastry filled with a creamy sweetened cream cheese mixture and fresh blackberries, topped with a tangy lemon-vanilla icing. Perfect for a delightful breakfast or brunch treat, these pastries combine the richness of cream cheese with the freshness of berries and a crisp, golden crust.
Ingredients
Scale
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 on the counter for about 15-30 minutes until pliable. Preheat your oven to 400°F (200°C) to prepare for baking.
- Prepare cream cheese filling: In a mixing bowl, combine the softened cream cheese with granulated sugar, vanilla extract, and lemon zest. Mix well with a fork until smooth and well incorporated. Set aside.
- Roll and cut pastry: Lightly flour a clean countertop and roll out the thawed puff pastry slightly. Using a sharp knife, cut the pastry into 6 equal rectangular pieces.
- Score and dock pastry: Line a baking sheet with parchment paper and place the pastry rectangles on it. With a knife, score a ½ inch border inside each rectangle without cutting through completely. Then, use a fork to poke a few holes in the center inside the border to prevent puffing.
- Fill pastries: Spoon about a tablespoon of the cream cheese filling into the center of each pastry piece.
- Prepare berry filling: In a small bowl, gently toss the blackberries with granulated sugar and lemon juice. Spoon the berry mixture on top of the cream cheese filling on each pastry.
- Apply egg wash and topping: Whisk together the egg and water. Using a pastry brush, brush the egg wash over the edges of each pastry. Sprinkle the turbinado sugar evenly over the edges for a golden, crunchy finish.
- Bake pastries: Bake in the preheated oven for 12-14 minutes, or until the pastry edges turn golden brown. Remove from the oven and transfer to a cooling rack.
- Make and drizzle icing: In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle the icing over the slightly cooled pastries before serving. Enjoy your delicious Cream Cheese Berry Danishes!
Notes
- Ensure puff pastry is thawed but still cold for easier handling and flaky texture.
- You can substitute blackberries with any berries like raspberries or blueberries.
- For a crisper crust, avoid overfilling the pastries, and do not cut through the edges when scoring.
- This recipe can be doubled easily for larger batches.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat gently in an oven or toaster oven to keep the pastry flaky.
