Creamy Fruit Puff Pastry Danish
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Ingredients
- 1 sheet puff pastry thawed (1/2 lb)
- 8 oz cream cheese room temperature
- ¼ cup granulated sugar
- 1 egg yolk room temperature
- ½ tsp pure vanilla extract
- 1 tsp freshly grated lemon zest
- 3 cups fresh berries
- Optional: ½ Tbsp powdered sugar for dusting
For the Egg Wash:
- 1 egg
- 1 tbsp water
Glaze:
- ½ cup powdered sugar
- ½ tsp lemon zest
- 1 Tbsp fresh lemon juice
Instructions
- Thaw puff pastry according to package instructions. Preheat oven to 400°F and line a baking tray with parchment paper or silicon baking sheets.
- In a large bowl, mix softened cream cheese, sugar, egg yolk, vanilla extract, and lemon zest on high speed until creamy and smooth.
- Unfold one puff pastry sheet onto a clean work surface and gently roll it into a 10”x10” square. Slice the pastry into 6 rectangles with a pizza cutter.
- Trace a smaller rectangle inside each rectangle leaving a 1-inch border. Slit the border on the corners so you can fold the border on top of itself to form an elevated ½-inch border. Poke the center of the rectangle with a fork multiple times to prevent the pastry from rising too much in the center.
- Add a heaping tablespoon of cream cheese filling to the center of each piece of dough and spread it evenly up till the border. Chill the pastry in the fridge.
- Prepare the fruit you wish to add, clean/pit the cherries and strawberries, then slice in half. Leave raspberries and blueberries whole, and slice peaches.
- Arrange the fruit (about ¼ cup) on top of the cream cheese.
- Prepare the egg wash by whisking the egg and water together in a small bowl.
- Use a small pastry brush or your finger to coat the pastry edges with egg wash.
- Bake for 20-25 minutes or until the exposed edges are golden brown and flaky.
- Optional: coat the fruit with warm jam. And/or dust with powdered sugar.
- Mix the powdered sugar, lemon juice, and lemon zest to make the glaze and drizzle over the Danish pastries. Serve them warm or let them cool.
Nutrition
These homemade fruit Danish feature a generous amount of cream cheese filling and fresh berries encompassed in buttery flaky pastry. This Danish fruit pastry recipe is so easy to make and so amazingly delicious.
Why You’ll Fall In Love With These Cream Cheese Fruit Danish
The cream cheese filling is zesty, vanilla-y, and has a delectable soufflé-like quality to it. Paired with juicy berries and irresistible flaky puff pastry, it’s a match made in heaven.
I don’t skimp on the cream cheese filling or the fruits. The puff pastry mostly acts as a receptacle for creamy sweet goodness and tart fruits. The filling seeps into the pastry making it perfectly soft with a buttery crunchy on the edges.
These cream cheese Danish with fruit are absolutely gorgeous. These treats are not only scrumptious but also real beauties. Add that warmed jam glaze on top to make them glisten and a drizzle of icing and you’ve got a work of art.
I’ve topped these fruit Danish puff pastries with lemony icing, giving them more sweetness and tartness. The icing makes everything come together and adds a stunning touch.
What Do I Need To Make This Cream Cheese Fruit Danish Recipe?
To make extra juicy and creamy Danishes with puff pastry, you’ll need:
- 1 sheet puff pastry, thawed (1/2 lb)
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg yolk, room temperature
- 1/2 tsp pure vanilla extract
- 1 tsp freshly grated lemon zest
- 3 cups fresh berries (strawberries, blueberries, raspberries, peach, cherries)
- 1/2 Tbsp powdered sugar, optional for dusting
For the Egg Wash:
- 1 egg
- 1 tbsp water
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1/2 tsp lemon zest, optional
- 1 Tbsp fresh lemon juice (or add to achieve desired consistency)
How To Make Creamy Fruit Danish With Puff Pastry
Don’t be intimidated by the number of steps, making Danish puff pastries with cream cheese and fruits is actually rather simple.
Step 1: Prepare the puff pastry
Thaw the puff pastry sheet according to package instructions. Preheat your oven to 400°F and line a baking tray with parchment paper or silicon baking sheets.
Step 2: Make the cream cheese filling
In a large mixing bowl, whisk softened cream cheese, sugar, egg yolk, vanilla extract, and lemon zest until creamy and smooth.
You can use a hand mixer, a stand mixer with a paddle attachment, or whisk it by hand with a whisk or fork (this will take more time and effort).
Step 3: Prep the creamy pastries
Unfold one puff pastry sheet onto a clean work surface and gently roll it into a 10”x10” square. Slice the pastry into 6 rectangles with a pizza cutter.
Step 4: Shape and prep the pastry borders
Trace a smaller rectangle inside each rectangle leaving a 1-inch border.
Step 5: Elevate the Pastry Edges
Slit the border on the corners so you can fold the border on top of itself to form an elevated ½-inch border. Poke the center of the rectangle with a fork multiple times to prevent the pastry from rising too much in the center.
Step 6: Fill and chill the pastry
Add a heaping tablespoon of cream cheese filling to the center of each piece of dough and spread it evenly up till the border. Put the pastry in the fridge to chill.
The cooler the puff pastry is, the more it’ll rise when baking.
Step 7: Add the fruit and bake them up
Prepare the fruit you wish to add, clean/pit the cherries and strawberries, then slice in half. Leave raspberries and blueberries whole, and slice peaches in thin half-moons.
Arrange the fruit (about ¼ cup) on top of the cream cheese to make beautiful patterns.
Prepare the egg wash by whisking the egg and water together in a small bowl.
Step 8: Apply egg wash carefully
Use a small pastry brush or your finger to coat the exposed pastry with egg wash. Don’t let the egg wash fall over the edges or it’ll make the layers stick together and they won’t puff up.
Bake for 20-25 minutes or until the exposed edges are golden brown and flaky.
Step 5: Glaze and serve
Optional: coat the fruit of the baked Danishes with warmed jam to make them shiny. Match the jam with your fruit, e.g., strawberry jam with strawberries.
You can also dust them with powdered sugar by sifting it through a strainer.
To make the glaze, mix the powdered sugar, lemon juice, and lemon zest until combined. Drizzle it over the Danish pastries. Serve them warm or let them cool.
Notes & Tips
- If you don’t want any extra tartness, you can omit the lemon glaze or sub milk for the lemon juice. I love the tartness of the lemon glaze, but traditionally the glaze is made with milk.
- To make the glaze thinner, add more lemon juice. To make it thicker, add more powdered sugar. You can do the same if using milk.
- Don’t forget to poke the bottom of the pastry before adding the cream cheese filling. This prevents the puff pastry from rising in the center and turning into an exploding volcano.
- Make sure to wash and dry the berries before using them to remove any pesticides, dirt, and mold. Place them in a colander and rinse them under cold water, then pat them dry with paper towels.
- If you don’t have fresh berries, you can sub a tart berry jam or any other tart jam of your choice. As long as the jam isn’t too sweet, it should be fine. Instead of store-bought jam, you can make homemade raspberry rose jam or even apple butter for a cream cheese apple pie Danish. Yum!
- If using jam or apple butter instead of fresh berries, I’d reduce the sugar in the cream cheese to 3 tablespoons, but some like it sweeter.
- Don’t let the egg wash fall over the edges or it’ll make the layers stick together and they won’t puff up. Carefully coat only the top exposed pastry dough.
- Make other shapes with the puff pastry. Cut each sheet into 6 rectangles and fold the points of the rectangle towards the center and press them together to make a hexagon-like shape. Or use a round cookie cutter to make circles. Get creative!
What Can I Do If I Don’t Have Puff Pastry Sheets?
If you don’t have a puff pastry sheet or you want a more authentic recipe, you can make the dough yourself with a few basic ingredients. You need 1 cup of all-purpose flour, a pinch of salt, 1 stick of unsalted butter, and a quarter cup of water. Mix it all together. Knead till it is soft, and let it rest for about an hour in the fridge or 30 minutes in the freezer. Then, knead it until it’s warm again and then roll it out to the shape you want.
