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Berry Cream Cheese Danish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 81 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Berry Cream Cheese Danish is a delightful and elegant pastry featuring a flaky puff pastry braided around a luscious cream cheese filling and a sweet, tangy homemade mixed berry compote. Perfect for breakfast, brunch, or a special dessert, this recipe combines creamy, fruity, and buttery flavors with a golden, puffed finish from the oven.

Ingredients

Berry Compote

  • 3 cups mixed berries (frozen)
  • 3 tablespoons granulated white sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Cream Cheese Filling

  • 8 oz cream cheese (softened)
  • 1/4 cup granulated white sugar

Pastry

  • 1 sheet puff pastry
  • 1 egg (beaten)
  • 2 tablespoons granulated white sugar

Instructions

  1. Make the berry compote: Place mixed berries and granulated sugar in a small saucepan over medium heat. Bring to a gentle simmer and mash berries with a fork. Cook for 10 more minutes on low heat until reduced. Mix cornstarch with water and stir into the berry mixture until thickened. Remove from heat and let cool.
  2. Preheat the oven: Set oven to 350°F (180°C). Line a large baking tray with parchment paper.
  3. Prepare cream cheese filling: In a mixing bowl, beat softened cream cheese with 1/4 cup sugar on high speed for about 2 minutes until smooth and creamy.
  4. Prepare the pastry: Lay cold puff pastry sheet on parchment paper. Score pastry into thirds lengthwise, then cut 6 to 8 strips on each side to create flaps for braiding.
  5. Fill the pastry: Spread the cream cheese mixture evenly down the center section of the pastry. Spoon the cooled berry compote over the cream cheese.
  6. Braid the pastry: Fold pastry strips over the filling alternately from each side, gently pressing edges to seal the braid.
  7. Chill the pastry: Place the braided pastry in the refrigerator for 20 minutes to firm up before baking.
  8. Brush and sugar: Remove pastry from fridge and brush entire surface with the beaten egg. Sprinkle 2 tablespoons granulated sugar on top for a sweet glaze.
  9. Bake: Transfer to preheated oven and bake for about 20 minutes, or until the pastry is golden brown and puffed.

Notes

  • Frozen berries are used but fresh may be substituted when in season.
  • Be sure the cream cheese is softened for easy mixing and smooth filling.
  • Chilling the pastry before baking ensures the shape holds during cooking and the layers puff nicely.
  • The braiding technique provides an attractive presentation and keeps the filling contained.
  • Use parchment paper to prevent sticking and ease cleanup.
  • Best served warm or at room temperature.

Find it online: https://slsrecipes.com/berry-cream-cheese-danish-recipe/