Description
This Cream Cheese Berry Danish recipe features flaky puff pastry filled with a sweet and tangy cream cheese mixture topped with fresh blackberries and a zesty lemon-vanilla icing. Perfectly golden and lightly crisp, these danishes make a delightful breakfast or an elegant dessert that you can whip up in just over 30 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 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 Puff Pastry and Preheat Oven: Allow the puff pastry sheet to thaw on the counter for 15 to 30 minutes. Meanwhile, preheat your oven to 400°F (200°C) to prepare for baking.
- Prepare Cream Cheese Filling: In a mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Mix with a fork until smooth and well combined. Set aside for later use.
- Roll Out and Cut Puff Pastry: Sprinkle flour lightly on a clean surface. Roll out the puff pastry sheet slightly to smooth it. Using a sharp knife, cut the pastry into 6 equal rectangles for individual danishes.
- Prepare Pastry Base: Line a baking sheet with parchment paper and place the puff pastry rectangles on it. Score a rectangle inside each piece, leaving a ½ inch border without cutting all the way through. Then poke a few holes inside the inner rectangle with a fork to prevent puffing.
- Add Cream Cheese Filling: Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry rectangle.
- Prepare Berry Topping: In a small bowl, gently toss blackberries with sugar and lemon juice. Distribute this mixture evenly over the cream cheese filling on each pastry.
- Apply Egg Wash and Sugar: Beat together the egg and water in a small bowl. Brush this egg wash around the edges of each pastry piece. Sprinkle turbinado sugar on the egg-washed edges to add sweetness and sparkle.
- Bake the Danishes: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes until the edges are beautifully golden and crisp. 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 danishes have cooled slightly, drizzle the icing over them. Serve and enjoy your freshly baked Cream Cheese Berry Danishes!
Notes
- Thaw puff pastry at room temperature for easy handling.
- Do not cut through the border when scoring puff pastry to create a raised edge.
- Use fresh or frozen berries; if frozen, thaw and drain excess juice before use.
- The egg wash helps give a beautiful golden color and acts as glue for the turbinado sugar.
- Adjust sugar amounts in the filling and topping to taste based on berry sweetness.
- For a dairy-free version, substitute cream cheese with a vegan alternative.
