Easy Puff Pastry Cheese and Berry Danish Recipe
These Easy Puff Pastry Cheese and Berry Danish pastries are a delightful treat featuring flaky puff pastry filled with a creamy sweetened cream cheese mixture and topped with luscious berry jam. Finished with a delicate almond or vanilla glaze, they are perfect for brunch, dessert, or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pastries
- 1 standard box puff pastry (2 sheets, thawed in fridge overnight)
- 8 ounces cream cheese (softened)
- 1 egg yolk
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- about 6 tablespoons berry jam
- 1 egg
- 2 tablespoons water
- coarse sugar (optional, for sprinkling)
Glaze
- 3/4 cup powdered sugar
- 1/4 teaspoon almond extract (or vanilla extract)
- water (as needed, to achieve desired glaze consistency)
Instructions
- Prepare baking sheet: Line a rimmed baking sheet with parchment paper and set it aside to prevent sticking during baking.
- Make cream cheese filling: In a medium mixing bowl, whip the softened cream cheese until fluffy and smooth. Add the egg yolk, granulated sugar, vanilla extract, and almond extract, then mix thoroughly until smooth. Set aside.
- Prepare puff pastry: Remove puff pastry sheets from their packaging. Working with one sheet at a time, unfold onto a lightly floured surface. Lightly roll the pastry with a rolling pin in all directions, keeping it an even rectangle shape, extending it by about 1/2 to 1 inch on all sides.
- Cut pastry: Cut along the two folded creases once each direction, then cut once more down the center lengthwise, yielding six even rectangles. Place them evenly spaced on the prepared baking sheet. Lightly score about 1/4 inch inside on all sides of each rectangle without cutting through to create borders.
- Fill pastries: Spoon a heaping tablespoon of the cream cheese filling into the center of each rectangle and gently spread it slightly without crossing the scored edges. Create a small well in the center of the cream cheese mixture and fill it with 1 to 1 1/2 teaspoons of berry jam.
- Apply egg wash: Whisk together the whole egg and water to create an egg wash. Using a pastry brush, lightly brush the wash around the outer scored edges of each pastry. Optionally, sprinkle coarse sugar over the edges for added crunch and sparkle.
- Bake pastries: Bake in a preheated oven at 400°F (204°C) for about 14-16 minutes or until the pastry is puffed and the edges are golden brown. Remove from oven and let cool completely on a wire rack.
- Make glaze and finish: In a small bowl, combine powdered sugar and almond (or vanilla) extract. Add water a few drops at a time, whisking until the mixture achieves a glaze consistency. Drizzle the glaze over the cooled pastries and allow it to set before serving.
Notes
- Make sure the cream cheese is fully softened for a smooth filling.
- Thaw puff pastry overnight in the fridge for best handling.
- The scored border helps the center puff up while keeping the filling contained.
- You can substitute berry jam with any other preferred fruit preserves.
- For a dairy-free option, use plant-based cream cheese and egg substitute to modify the recipe.
- The glaze can be adjusted in thickness by adding more or less water.
