These cream cheese Danish are exactly what your brunch calls for. They’re flaky, creamy, sweet, tart, and bursting with flavor. Not to mention how easy they are to make!
- 1 sheet frozen puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla
- 1/8 tsp almond extract (optional)
- 2 tsp fresh lemon juice
- 1/4 cup (85g) Bonne Maman INTENSE Red Fruits Fruit Spread + more for brushing on top
- 1/2 cup fresh sliced strawberries*
- 1/2 cup fresh raspberries*
- 2 tsp cornstarch or tapioca flour
- 1 large egg + 2 tsp water or milk (for egg wash)
- 1/4 cup powdered sugar
- 1/2 tsp water, milk, or lemon juice
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- To make the cream cheese filling, mix together the softened cream cheese, sugar, extracts, and lemon juice until smooth. Start off with a fork to loosen up the mixture then switch to a whisk to remove any lumps. Set aside.
- In a separate bowl, mix together the Bonne Maman INTENSE Red Fruits Fruit Spread, berries, and cornstarch. Set aside.
- Unfold the thawed puff pastry and lay it flat onto a floured surface or sheet of parchment paper. Roll it out just until the seams are blended, rolling a couple times both length and width-wise.
- Slice the puff pastry in half right down the middle lengthwise using a pizza cutter. Slice each half into 3 rectangles width-wise, along the blended seams, to make 6 Danish.
- Transfer the sheets onto a baking tray and make sure they’re evenly spaced apart. Use a knife to score a 1/4 inch border around the outside. This allows the edges to rise in order to contain the filling. Don’t cut all the way through, but just enough to leave behind a clear border.
- Lightly brush the edges with an egg wash. Whisk together the egg with 2 teaspoons of milk or water and use a pastry brush to apply. This helps the edges turn golden brown and glossy once baked.
- Scoop 1 tablespoon of the cream cheese filling into the center of each Danish. The filling makes the exact amount for 6 Danish, so use it all up. Spread the filling within the border using the back of a spoon.
- Dollop the fruit filling into the center of the cream cheese. Don’t overcrowd the cream cheese layer, as you should be able to see the cream cheese peeking out from under the fruit (see post for reference photo).
- Bake the Danish on the middle rack of the oven for 20-25 minutes, until evenly puffed with golden brown edges.
- When they’re still warm on the baking sheet, brush the tops with a little extra fruit spread. This adds a glossy shine and extra fruity flavor.
- Transfer the Danish to a cooling rack. They’re best served fresh and warm. See notes in the blog post about prepping the Danish ahead so they’re ready to bake in the morning.
- As an optional topping, whisk together the powdered sugar and liquid of choice until it reaches a thin glue-like consistency. If it’s too thick, add a touch more liquid. Too thin, add a bit more sugar. Drizzle on top of the warm Danish and enjoy!
*Feel free to use any red fruits you like! I chose a combination of strawberries and raspberries, but you can use all strawberries, all raspberries, or add in some cherries. As long as it all equals 1 cup.
Keywords: cream cheese danish, cheese danish, cheese danish recipe, puff pastry