Prep
15m
Cook
20-25m
Makes
6
Create these delightful Puff Pastry Fruity Cream Cheese Danishes with ease. Combining creamy sweetened cream cheese and fresh fruit in a flaky, buttery pastry, they’re perfect for breakfast, brunch, or a sweet snack.
Ingredients (7)
1 package (17.3 oz) frozen puff pastry (2 sheets), thawed but cold
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup mixed fruit (strawberries, raspberries, blueberries, etc.)
1 large egg (for egg wash)
1 tablespoon water
Optional: powdered sugar for dusting
Steps (9)
Preheat your oven to 375°F (190°C): preheating ensures that your oven reaches the correct temperature before you start baking, which helps the pastries cook evenly and achieve a nice golden brown color.
In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth: make sure the cream cheese is softened to room temperature so it mixes easily. Use a hand mixer or a spoon to blend the cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
Roll out the puff pastry sheets and cut each sheet into 6 squares: lightly flour your work surface to prevent sticking. Roll out the thawed puff pastry sheets to smooth out any creases. Use a sharp knife or a pizza cutter to divide each sheet into 6 equal squares.
Place a spoonful of the cream cheese mixture in the center of each square: use a tablespoon to scoop a generous amount of the cream cheese mixture and place it in the center of each puff pastry square. Be careful not to overfill, as this can cause the filling to spill out during baking.
Add a few pieces of mixed fruit on top of the cream cheese: choose your favorite fruits (like strawberries, raspberries, blueberries, etc.) and cut them into small pieces if necessary. Place a few pieces of fruit on top of the cream cheese mixture in each square.
Fold the corners of the pastry towards the center and press lightly to seal: gently bring each corner of the puff pastry square towards the center, overlapping slightly. Press lightly to seal the edges, ensuring the filling stays inside during baking.
In a small bowl, whisk the egg with water to make an egg wash. Brush the edges of the pastries with the egg wash: crack the egg into a small bowl and add a tablespoon of water. Whisk together until well combined. Use a pastry brush to apply the egg wash to the edges of the pastries. This will give them a beautiful golden color and a slight shine when baked.
Place the pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown: line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange the pastries on the sheet, leaving some space between them. Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed up and golden brown.
Optional: Dust with powdered sugar before serving
Once the pastries are baked and slightly cooled, you can dust them with powdered sugar for an extra touch of sweetness and a pretty presentation.
Additional tips
- To Make More: Simply double the ingredients to make 12 Pastry Danish.
- Use Cold Pastry: Keep the puff pastry cold while working with it to ensure it puffs up nicely and maintains its flaky texture.
- Fruit Variations: Feel free to use any soft fruit you like, such as peaches, cherries, or blackberries. You can also mix different fruits for a more colorful and flavorful danish.
- Prevent Soggy Pastry: To avoid a soggy bottom, you can sprinkle a little cornstarch on the pastry before adding the cream cheese and fruit. This helps absorb any excess moisture released during baking.