Description
This Cream Cheese Berry Danish is a delightful pastry featuring a flaky puff pastry base filled with a luscious cream cheese mixture and fresh berries, topped with a tangy lemon-vanilla glaze. Perfect for breakfast or a sweet snack, this easy-to-make Danish combines creamy, fruity, and slightly tangy flavors with a crispy, golden crust.
Ingredients
Scale
Puff Pastry and Egg Wash
- 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. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
- Prepare Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Mix with a fork until smooth and well incorporated. Set this mixture aside for later use.
- Roll and Cut Pastry: Lightly flour a clean counter, roll out the thawed puff pastry sheet slightly, and using a sharp knife, cut it into 6 equal rectangles for the danishes.
- Score and Dock Pastry: Line a baking sheet with parchment paper and arrange the puff pastry rectangles on it. Score a ½-inch border inside each piece without cutting completely through, then prick the center area inside the border with a fork to prevent excessive puffing.
- Fill with Cream Cheese: Spoon about one tablespoon of the cream cheese filling into the center of each pastry rectangle within the scored border.
- Prepare and Add Berry Filling: In a small bowl, gently toss the blackberries with sugar and lemon juice. Spoon this berry mixture evenly on top of the cream cheese filling in each pastry.
- Apply Egg Wash and Sugar: Whisk the egg with water to make an egg wash. Using a pastry brush, carefully brush the edges of each pastry with the egg wash, then sprinkle turbinado sugar over the brushed edges for extra crunch and sweetness.
- Bake: Place the baking sheet in the preheated oven and bake for 12-14 minutes or until the pastry edges are puffed and golden brown. Remove from oven and transfer pastries to a cooling rack.
- Make and Drizzle Icing: In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Once the pastries have cooled slightly, drizzle the lemon-vanilla icing over the top. Serve and enjoy your delicious danishes.
Notes
- For best results, use fresh or thawed frozen berries.
- Be careful not to cut through the scoring on the pastry to keep the filling contained.
- Let the cream cheese soften to room temperature before mixing for easier blending.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat lightly before serving.
- Variations: You can substitute blackberries with blueberries, raspberries, or mixed berries depending on preference.
