Crispy Berry Danish Recipe with Cream Cheese Filling – Easy Tutorial

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

Mash together cream cheese, sour cream, sugar, egg, and vanilla extract until well combined.

Fill a silicone mold with the cream mixture, then freeze for at least 2 hours.

In a saucepan, combine chopped strawberries, sugar, and water. Cook over medium heat until the sauce slightly thickens. Remove from heat and set aside.

Repeat the process with blueberries, cooking over medium heat until the sauce slightly thickens. Remove from heat, sieve to remove the skin, and set aside.

On a floured surface, roll the puff pastry uniformly flat, then use a cookie cutter to cut into dish shapes.

Use water to glue the edges, then stack them into 4 layers each.

Lightly egg wash the pastry layers.

Bake at 390°F (200°C) for 8-10 minutes or until the dough is sufficiently puffed up.

Remove the half-baked shells from the oven, use a smaller cookie cutter to score the center, then remove the first layer in the center.

Place the frozen cream filling in the center of the pastry shells, then return them to the oven and bake at 390°F (200°C) for about 15 minutes or until golden.

After baking, let the pastry shells cool down on a rack.

Prepare 50g each of chopped fresh strawberries and fresh blueberries. Mix them with the strawberry and blueberry sauces made earlier.

Scoop the mixed fruits and sauce into the shell, right into the center, on top of the cream cheese.

Cover the center fruits with a small bowl, then dust the crunchy outer shell with some powdered sugar.

Garnish with fresh mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens