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Cream Cheese Puff Pastry Danish Tarts with Fresh Berries Recipe

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4.2 from 77 reviews

  • Author: Ava
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Delightful cream cheese puff pastry Danish tarts topped with fresh mixed berries. These flaky, golden pastries feature a smooth, sweetened cream cheese filling and a colorful array of strawberries, raspberries, and blueberries. Perfect for breakfast, brunch, or an elegant dessert, these easy-to-make Danish tarts combine rich cream cheese with the crispness of puff pastry and the freshness of seasonal berries.

Ingredients

Puff Pastry and Cheese Filling

  • 2 packs Puff pastry (thawed, but still cold)
  • 226 g Cream cheese (full fat, such as Philadelphia)
  • 67 g Granulated sugar
  • 1 Egg yolk
  • 1 teaspoon Vanilla extract

Egg Wash

  • 1 Egg
  • Splash of milk

Toppings

  • Strawberries (washed and cut lengthwise)
  • Raspberries (washed and cut lengthwise)
  • Blueberries (washed)

Instructions

  1. Thaw the Puff Pastry: Thaw the puff pastry sheets if using frozen, ensuring they remain cold to handle easily without becoming sticky.
  2. Prepare the Berries: Wash all berries thoroughly. Cut strawberries and raspberries lengthwise into halves to make them easier to arrange on the pastry.
  3. Make the Cream Cheese Filling: In a bowl, whisk together the cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and fully combined, creating a creamy, sweet filling.
  4. Cut the Puff Pastry: Unfold one sheet of puff pastry and cut it into six equal rectangles.
  5. Score the Pastry: Using a sharp knife, lightly score a 1/2 inch border on all four sides of each rectangle without cutting all the way through; this will help create a raised edge once baked.
  6. Assemble the Tarts: Spread about one tablespoon of the cream cheese mixture onto the center of each rectangle, avoiding the scored edges. Arrange sliced berries decoratively on top of the cream cheese filling.
  7. Apply Egg Wash: Whisk the whole egg with a splash of milk. Using a brush, gently apply the egg wash to the exposed pastry edges around the filling to achieve a beautiful golden color.
  8. Repeat Assembly: Repeat the process with the second puff pastry sheet to make a total of 12 pastries.
  9. Chill the Pastry: If the pastry becomes too warm and soft during handling, chill it briefly in the freezer or refrigerator to firm it up before baking.
  10. Preheat Oven and Bake: Preheat the oven to 200°C (392°F) without fan. Place six pastries on a baking tray and bake for 40-45 minutes. After about 15 minutes, cover the pastries loosely to prevent over-browning.
  11. Cool: Allow the tarts to cool slightly on the baking tray for 3 minutes, then transfer them to a cooling rack to cool completely.
  12. Serve and Store: Serve these cream cheese puff pastry Danish tarts fresh for best taste. Refrigerate any leftovers in an airtight container for 2-3 days.

Notes

  • Ensure puff pastry is cold to prevent shrinking and tough texture during baking.
  • Do not cut completely through the edges when scoring to help puff the borders up.
  • You can substitute any favorite fruits or berries depending on season and availability.
  • Covering the pastries during baking prevents them from browning too quickly.
  • Best enjoyed the same day but can be refrigerated for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/cream-cheese-puff-pastry-danish-tarts-with-fresh-berries-recipe/