Description
This Cream Cheese Berry Danish recipe features flaky puff pastry filled with a rich cream cheese mixture and topped with fresh blackberries tossed in sugar and lemon juice. Baked to golden perfection and finished with a tangy lemon-vanilla glaze, these danishes make a delightful breakfast treat or elegant dessert that’s easy to prepare in just under 20 minutes.
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 Topping
- 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 Prepare Puff Pastry: Let the puff pastry thaw on the counter for about 15-30 minutes to soften. Meanwhile, preheat your oven to 400°F (200°C) so it’s ready for baking.
- Make 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 smooth and well incorporated. Set aside for use later.
- Cut Puff Pastry: Lightly flour a clean surface and roll out the puff pastry sheet slightly. Using a sharp knife, cut the sheet into six equal rectangles for individual danishes.
- Prepare Pastry Base: Line a baking sheet with parchment paper and lay the puff pastry rectangles on it. Using a knife, score a rectangle inside each pastry piece about ½ inch from the edges without cutting all the way through. Prick the inside of each rectangle with a fork to prevent excessive puffing during baking.
- Fill with Cream Cheese: Place about one tablespoon of the cream cheese mixture in the center of each scored rectangle, spreading gently but keeping it within the scored border.
- Prepare and Add Berry Topping: In a small bowl, toss the blackberries with granulated sugar and lemon juice gently to combine. Spoon this mixture evenly on top of the cream cheese in each danish.
- Apply Egg Wash and Sugar: Whisk together the egg and water to create an egg wash. Brush this along the edges of each pastry piece to promote browning. Sprinkle turbinado sugar over the edges for added sweetness and crunch.
- Bake the Danishes: Place the prepared baking sheet in the preheated oven and bake for 12-14 minutes, or until the pastry edges are golden brown and puffed up. Remove from oven and transfer to a cooling rack to cool slightly.
- Make and Drizzle Icing: Whisk together the sifted powdered sugar, lemon juice, and vanilla extract until smooth to create a lemon-vanilla glaze. Drizzle this icing over the danishes once they have cooled slightly but are still warm enough for the glaze to set nicely. Serve and enjoy.
Notes
- Allow puff pastry to thaw completely for the best texture and easy handling.
- Be careful not to cut all the way through when scoring the pastry to keep the edges raised around the filling.
- You can substitute blackberries with blueberries, raspberries, or mixed berries as preferred.
- Serve the danishes warm for a melty cream cheese center and soft berries.
- For extra zest flavor, add a little lemon zest to the berry mixture if desired.
