Easy Berry and Cheese Danish

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mixed berries

🥗Healthier: sliced peaches

💰Cheaper: frozen berries

Frozen berries are often less expensive and available year-round

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective alternative to butter

Start by making the berry filling using frozen raspberries.

Measure out half a pound of frozen raspberries from a 12-ounce bag.

Add 1 tablespoon of water and 2 tablespoons of sugar to the raspberries.

Cook the mixture over medium-high heat for about 8 to 10 minutes until bubbling and melted.

Prepare a cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of water.

Add the cornstarch slurry to the boiling berries to thicken them into a jam-like texture.

For the cream cheese filling, use 4 ounces of cream cheese at room temperature.

Mix in 3 tablespoons of powdered sugar, 1 teaspoon of vanilla, and 1.5 teaspoons of egg yolk.

Use a hand mixer to combine the ingredients until well incorporated, or mix with a whisk or fork if a hand mixer is not available.

Roll out the frozen puff pastry from a 9x9 rectangle to a 10 by 14 rectangle.

Cut the rolled pastry into 12 equal squares by cutting it into thirds and then into fourths.

In the center of each pastry square, place a heaping teaspoon of the cream cheese mixture and a heaping teaspoon of the berry mixture.

Take two corners of each pastry square and bring them to the center, pinching them together.

Prepare an egg wash by mixing the remaining egg yolk with the egg whites and 1 tablespoon of water.

Brush the exposed pastry edges with the egg wash using a pastry brush.

Sprinkle a teaspoon of sugar over the top of each danish.

Place the danishes on parchment paper on a baking sheet.

Bake in the oven at 400 degrees Fahrenheit for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens