Mini Berry Cream Cheese Danishes
These berry cream cheese danishes make the perfect mini dessert for the summertime. Loaded with fresh berries, a crisp puff pastry is topped generously with the perfect cream cheese filling.
Ingredients
- 2 puff pastry sheets 1 package
cream cheese filling -
- 8 oz cream cheese room temp
- 1/2 cup sugar
- 1 tsp vanilla extract
berry sauce -
- 16 oz fresh berries
- 1 tsp fresh lemon juice
- 1/3 cup granulated sugar
- 1 tsp cornstarch
- 1/4 cup water
- 1 egg plus + 1 Tbsp water egg wash
- powdered sugar to dust (optional)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, beat the cream cheese, sugar, and vanilla until creamy; set aside.
- Remove the puff pastry sheet and gently roll it out, keeping it creased to approximately 10"x12". Cut into three strips. Then, cut each strip into four parts. You'll have twelve pieces per sheet.
- With a sharp knife or pizza cutter, score the edges of each piece, about ½ inch from the edge, without cutting all the way through. Arrange the pieces on the baking sheet.
- Divide the cream cheese evenly into the center of the Danish, keeping the edge clean.
- Brush the edges with the egg wash. Bake at 400°F for 10-12 minutes or until the edges are golden brown.
- In a saucepan, combine the berries (minus raspberries), lemon juice, sugar, cornstarch, and water.
- Stir and allow the sauce to simmer on low heat until it thickens 3-4 minutes. Add the raspberries and stir. Set aside to cool.
- Add the berry jam to the center of each puff pastry. Top with powdered sugar and enjoy!
Notes
- We don't add the raspberries into the saucepan right away to prevent them from overcooking and becoming overly mushy.
- The best way to serve these danishes is warm, straight out of the oven.
- Store leftover danishes in the fridge in an airtight container. The danishes will keep fresh for up to 3 days.