Description
This Cream Cheese Puff Pastry Danish recipe combines flaky puff pastry with a smooth cream cheese filling and a luscious fruit preserve topping. Featuring berries and a sweet almond glaze, these elegant danish squares are perfect for breakfast, brunch, or a delightful dessert. The recipe is straightforward and results in golden, crispy pastry with creamy, fruity centers.
Ingredients
Danish
- 2 sheets (1 package) frozen puff pastry, thawed according to package directions
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon lemon juice (freshly squeezed is best)
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg yolk
- ½ cup raspberry preserves
- ½ cup raspberries
- ½ cup blueberry preserves
- ½ cup blueberries
- 1 large egg
- 2 teaspoons milk
Glaze
- 1 ½ cups powdered sugar
- ¼ teaspoon almond extract
- 2 – 3 teaspoons milk
Instructions
- Prepare the cream cheese filling: Using a handheld electric mixer or stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Then, mix in the freshly squeezed lemon juice, vanilla extract, almond extract, and egg yolk until fully combined. Set this mixture aside for later use.
- Mix the fruit preserves: In two separate small bowls, gently combine the raspberries with the raspberry preserves in one bowl, and the blueberries with the blueberry preserves in the other. This will give flavor and texture to the fruit filling layers.
- Roll and cut puff pastry: On a sheet of parchment paper, roll out the thawed puff pastry into a 12 by 12-inch square. Using a pizza cutter, cut the pastry into 4-inch squares, creating 9 squares per sheet.
- Score and dock the pastry squares: With a sharp knife, carefully score a ¼ inch border inside each square. Then, use a fork to poke holes (dock) in the center of each square to prevent excessive puffing. Slide a cookie sheet underneath the parchment paper to transfer the prepared squares. Repeat this process with the second sheet of puff pastry on a second cookie sheet.
- Brush borders with egg wash: In a small bowl, whisk together one large egg and 2 teaspoons of milk to create an egg wash. Brush this mixture on the ¼ inch scored border of each puff pastry square. This will help create a golden, shiny crust around the filling.
- Fill the pastry squares: Spoon about 2 teaspoons of the cream cheese mixture into the center of each square, staying within the scored border. Then add 1 teaspoon of the appropriate fruit preserve mixture and place 2 pieces of the fresh corresponding fruit on top (raspberries for raspberry squares, blueberries for blueberry squares). Alternate fillings between the two sheets or squares. Be careful not to overfill to avoid spills during baking.
- Bake the danish: Place the cookie sheets in a preheated oven at 400°F (200°C) and bake for 15 minutes until the pastry is puffed and golden brown. Remove from the oven and let the danish cool for 15 minutes on the sheets.
- Prepare and drizzle glaze: In a small bowl, whisk together powdered sugar, almond extract, and 2 to 3 teaspoons of milk until smooth and slightly thickened. Use a spoon to drizzle the glaze over the cooled danish squares for a sweet finishing touch.
Notes
- Be sure to thaw puff pastry sheets completely according to package directions before rolling and cutting.
- Scoring and docking the pastry squares helps to define the border and prevent excessive puffing in the middle.
- Use freshly squeezed lemon juice for the best flavor in the cream cheese mixture.
- Do not overfill the danish with filling or fruit to avoid spillage during baking.
- Allow danish to cool slightly before drizzling glaze to prevent it from melting off.
- Feel free to substitute other berry preserves or fruits like strawberries or blackberries as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
