Eten & drinken

Mixed Berry Danishes

Mixed berry danishes laying on counter with a WÜSTHOF Classic Ikon knife and sliced fruit

Ingredients

Pastry and Filling

  • 2 frozen puff pastry sheets
  • 8oz cream cheese - room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 3 cups mixed berries - fresh or frozen (if frozen, thaw)
  • 1 tablespoon lemon juice
  • Zest of half a lemon
  • 2 tablespoons honey
  • 2 tablespoons corn starch
  • 1 egg + 2 teaspoons water (egg wash)
  • Sprinkle of sugar

Lemon Icing

  • 1/2 cup powdered sugar, sifted
  • Zest of half a lemon
  • 3 teaspoons lemon juice

Directions

  1. Set frozen puff pastry on the counter for 30 minutes to thaw. Preheat oven to 400°F.

  2. Using a mixer, beat cream cheese on high for 1 minute. Add in sugar and vanilla. Beat on high for 1 minute. Set aside.

  3. In a bowl, combine the mixed berries, lemon juice, lemon zest, honey, and cornstarch. Set aside.

  4. Roll the puff pastry on a floured surface until the seams are smooth. Divide each sheet of pastry into 4 squares for 8 squares total.

  5. Line 2 cookie sheets with parchment paper. Place 4 squares per cookie sheet.

  6. Spread a tablespoon of cream cheese filling over each square. Leave the edges clean.

  7. Place berry mixture over a mesh strainer to strain the juice. Spread ¼ cup of berries on top of cream cheese.

  8. Fold each side of the square inwards. Brush with egg wash and sprinkle with sugar.

  9. Bake for 20-23 minutes until golden. Cool completely.

This recipe was originally published by @stephaniesweettreats and is reprinted with the permission of the author. You can find more of Stephanie's recipes here.

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