Berry Cream Cheese Danish Recipes

MIXED BERRY CREAM CHEESE DANISH

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
• Remove dough from can; do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Place dough rounds 2 inches apart on cookie sheet. Press each round to 4 inches in diameter, about 1/4 inch thick.
• In small bowl, stir cream cheese, granulated sugar, flour and lemon zest until smooth. Spread about 2 tablespoonfuls cream cheese mixture into center of each round; spread to within 1/2 inch of edges.
• Bake 15 to 18 minutes or until golden brown around edges. Cool 5 minutes.
• Meanwhile, in small bowl, mix strawberries, raspberries and blueberries until well mixed. Spoon heaping 2 tablespoonfuls berry mixture onto center of each Danish.
• In small bowl, stir powdered sugar and lemon juice until smooth. Add additional lemon juice, 1/2 teaspoon at a time, if needed for desired drizzle consistency. Drizzle over each Danish.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

EASY BLACKBERRY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Beat cream cheese and sugar together by hand or with an electric mixer on low speed until creamy but not whipped. Add egg yolk, lemon zest, vanilla extract, and salt and stir until combined.
• Unfold puff pastry onto a lightly floured surface. Roll slightly if needed to achieve a 10-inch square. Cut into quarters. Place a heaping tablespoon of cheese filling into the center of each square. Add 2 blackberries to each square on top of the cheese filling.
• Beat egg white and water together in a bowl. Brush the edges of each square with egg wash. Bring opposite corners together at the center, being careful to pinch the ends together to ensure a good seal. Repeat with the other corners to guarantee filling doesn't fall out. Repeat this process with remaining squares.
• Brush the tops of the pastries with more egg wash and place on the prepared baking sheet. Let rest in the refrigerator for 15 minutes.
• Bake in the preheated oven until browned and puffed, about 20 minutes.

BLUEBERRY CREAM CHEESE DANISH

Steps:

• In a small bowl, beat the cream cheese, sugar and egg yolk until smooth., Unroll one tube of crescent dough; seal seams and perforations. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking pan. Spread cream cheese mixture into crust. Sprinkle with blueberries., Unroll remaining crescent dough; place over filling, sealing seams. Whisk egg white and brush over top. Sprinkle with coarse sugar., Bake at 350° for 30-35 minutes or until golden brown. Cool completely. Cover and refrigerate for at least 3 hours before serving.

EASY BLACKBERRY AND CREAM CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
• Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
• On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
• Cut 1/2 inch diagonal strips up each side of the dough.
• Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
• Once danish has cooled, remove to serving platter.