Description

Delight in these Cream Cheese Berry Danishes, featuring flaky puff pastry filled with a luscious cream cheese mixture and topped with fresh blackberries tossed in lemon juice and sugar. Finished with a sweet lemon-vanilla glaze and a sprinkle of turbinado sugar, these danishes are perfect for a sophisticated breakfast treat or an elegant dessert.

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 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 Puff Pastry and Preheat Oven: Allow the puff pastry sheet to thaw on the counter for 15-30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
Prepare Cream Cheese Filling: In a mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest, mixing with a fork until the mixture is smooth and well-incorporated. Set aside.
Roll and Cut Pastry: Lightly flour your work surface and roll out the thawed puff pastry slightly. Using a sharp knife, cut the dough into 6 equal rectangles.
Score and Dock Pastry: Line a baking sheet with parchment paper and place the cut rectangles on it. Using a knife, score a border about ½ inch from the edges without cutting all the way through to create a raised edge. Prick the center with a fork several times to prevent excessive puffing in the middle.
Fill Pastries: Spoon about one tablespoon of the cream cheese filling into the center of each pastry rectangle.
Toss Berries: In a small bowl, gently combine the blackberries, granulated sugar, and lemon juice. Distribute this berry mixture evenly over the cream cheese on each pastry.
Apply Egg Wash and Sugar: Beat the egg with water to create an egg wash. Brush this wash along the edges of each pastry using a pastry brush, then sprinkle turbinado sugar on top of the edges to add a sparkling finish.
Bake Pastries: Bake in the preheated oven for 12-14 minutes, or until the pastry edges are golden brown and crisp. Remove from oven and transfer to a cooling rack.
Prepare and Drizzle Icing: Whisk together powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth. Once the danishes have cooled slightly, drizzle the lemon-vanilla glaze evenly over each pastry. Serve and enjoy.

Notes

Ensure cream cheese is softened to room temperature for easier mixing and smooth filling texture.
Do not overfill the pastries to avoid sogginess and spilling during baking.
You can substitute blackberries with blueberries, raspberries, or a mixed berry combo for variety.
Turbinado sugar adds a nice crunchy texture to the pastry edges; regular sugar can be used if unavailable.
For a more pronounced lemon flavor, you may add extra lemon zest to the cream cheese filling.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Breakfast, Dessert, Pastries
Method: Baking
Cuisine: American, European

Keywords: Cream Cheese Danish, Berry Danish, Puff Pastry Dessert, Breakfast Pastry, Lemon Glaze Danish