Berries & Cream Cheese Danish

A quick, simple version of a beautiful danish covered in rich cream cheese and a brightly flavored berry compote.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Combine 3 cups of fresh fruit, 1 tablespoon of lemon zest, 1/2 cup of granulated sugar, 2 teaspoons of vanilla extract and 2 tablespoons of cranberry juice in a medium saucepan and place over medium heat
Combine 1 tablespoon of cornstarch with the remaining 1 tablespoon of cranberry juice and whisk until smooth
Once the berry mixture is simmering and the sugar has dissolved, stir in the cornstarch mixture and cook for another 30 seconds
Remove the pan from the heat and transfer the berry compote into a glass bowl to cool

Combine 8 ounces of softened cream cheese with 2 teaspoons of vanilla extract and 3 tablespoons of confectioners sugar in a small bowl
Stir until fully incorporated and smooth

Preheat your oven to 425 degrees
Unroll the sheet of chilled puff pastry
Cut the puff pastry into your desired shape (for example, use a 3 inch cookie cutter to form round danishes or cut squares or rectangles out of the sheet with a sharp knife)
Transfer the cut puff pastry pieces onto a parchment lined baking sheet
Using a sharp knife, score a line 3/4" of an inch inside the outer edge forming a 3/4" boarder around each piece (see photos above)
Poke the inner portion of the puff pastry with a fork (see photos above)
Whisk the egg until smooth and brush the boarder of each piece with the whisked egg
Spread a bit of the cream cheese filling over the interior portion of each piece of puff pastry
Sprinkle the exterior edge of each piece with turbinado sugar
Bake on a center rack at 425 degrees for 20 minutes or until the edges are puffed and golden brown
Once finished, transfer the pastry onto a cooling rack
Cool for 10 minutes and then top with berry compote
Dust with confectioners sugar and serve warm or at room temperature
Store leftovers in an airtight container in the refrigerator