Flaky, airy, and light, this Mixed Berry Danish Recipe is irresistible! Every bite has layers of goodness from the preserves, crumble, glaze and cream cheese filling.
Who doesn’t love a good cheese danish? But, now with this easy recipe, you can make an even more addictive dessert or breakfast recipe, a Mixed Berry Danish Recipe!
Made with puff pastry, the best cream cheese filling, a delectable crumble, mixed berry preserves, and a powdered sugar glaze, these danishes can’t be beat.
They truly are mouthwatering. It’s so hard to not eat the whole batch in one sitting. This is a regular of ours, and we eat them for breakfast and dessert, the family just cannot get enough.
I’ve been baking danishes for forever and these Mixed Berry Danishes have always been a family favorite recipe. The kids go nuts when I whip up a batch.
These are really amazing! You can taste all of the elements and they go perfectly together, the creaminess of the filling, sweet and tart from the berries, the crunchy crumble, slightly crisp and chewy puff pastry, and that glaze… it just works! TRUST ME!
If you are sick and tired of your same old breakfast routine, these danishes are calling your name. They are tried and true, and we make them for all of our guests and they never complain!
Some of our other favorite berry recipes we have on our site include: Strawberry Oatmeal Bars, Mixed Berry Cobbler, and Blueberry Bars.
WHY THIS RECIPE WORKS:
- Easy to customize with different berry fillings.
- Fun to serve for breakfast, brunch or dessert.
- Kid and adult approved.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Cream cheese
Granulated sugar
Vanilla extract
Light brown sugar
Unsalted butter
All-purpose flour
Triple berry preserves
Cornstarch
Blueberries
Fresh raspberries
Strawberries
Puff pastry
Egg
Water
Powdered sugar
Whole milk
HOW TO MAKE THIS MIXED BERRY DANISH RECIPE, STEP BY STEP:
- Preheat the oven to 400°F and line baking sheets with parchment paper and set aside.
- Now, place the cream cheese, sugar, and vanilla in a bowl, mash everything together with a fork to combine and set the cream cheese filling aside.
- Then mix together the brown sugar and butter in a medium-sized bowl until combined, for the topping.
- Add in the flour and using a fork, stir it together until all of the flour is moistened and the mixture is crumble and set aside.
- Add the berry preserves to a microwave-safe bowl and microwave for 15-30 seconds until the preserves are loosened up. Stir in the cornstarch until it dissolves. Add the blueberries, raspberries, and strawberries, stir so the berries are coated in the mixture and set aside.
- Place one sheet of puff pastry on a clean work surface and cut along the folds of the pastry so you have 3 pieces. Cut these puff pastry pieces in half so you now have 6 rectangles. Place these on your prepared sheet tray not touching.
- Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife. Then, poke a few holes with a fork into the pastry but just in the center of the smaller rectangle you just scored.
- Distribute the cream cheese filling into the center of the pastries evenly and smooth it out. Make sure you do not spread the filling into the outer border of the pastry. It will be about a tablespoon of the filling per pastry.
- Top with the berry filling, again keeping inside the border.
- Add the crumble over the filling.
- In a small bowl whisk together the egg and a splash of water to create an egg wash. Use a pastry brush to brush the outer border of the exposed puff pastry with the egg wash.
- Bake for 13-15 minutes until golden brown and the edges are puffed.
- Transfer the pastries to a wire rack to cool.
- While the pastries are cooling, make the glaze by whisking together the powdered sugar and milk until smooth. You want the glaze to be thick yet pourable, start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency.
- Drizzle the glaze evenly over the pastries. Serve immediately while warm or let cool completely.
WHAT IF I CAN’T FIND PUFF PASTRY?
Using a puff pastry is one thing that really sets this up a level. If you can not find proper pastry puffs, you can use a dough sheet or crescent roll and try to achieve the same effect. It’ll be close, but not the same.
You could also try to make your own.
DO I HAVE TO USE THE GLAZE?
No, the glaze is not absolutely necessary, but it’s incredibly good. If you want something a little different you could swap out the glaze for some decorators sugar, cinnamon sugar or powdered sugar.
Or just skip the sweet drizzling stuff and let the berries shine on their own.
CAN I USE ANOTHER PRESERVE?
Absolutely, we use a triple berry preserve for this recipe to match the berries that are in it. But if you want to stick to a single berry preserve you can go with blueberry, strawberry or raspberry!
HOW TO STORE:
These will keep in an airtight container in the refrigerator where they will keep for up to 5 days.
These can also be frozen even with the glaze! To do this let your danishes cool and place in a freezer container or bag separated with parchment paper where they will keep for up to 3 months.
Let defrost in the refrigerator and then you can reheat in 15 second intervals in the microwave.
TIPS AND TRICKS:
- It’s completely normal for the glaze to harden when you let the danishes set.
- You can use the whipped cream cheese if you need to, sometimes it makes mixing it easier.
- Also, using flavored cream cheese can add another nice touch to this danish recipe.
- I wanted to use the triple berry preserves but you can use whatever you prefer, just as long as it isn’t super chunky because we want those berries to shine.
- You can use whatever berries you’d enjoy for garnishes.
- To really level up the cream cheese filling, add some lemon zest and swap out the milk for some freshly squeezed lemon juice for a fun lemon-berry twist.
This sweet, airy and flaky Mixed Berry Danish is just the recipe you need if you’re looking for something unique and delicious to make for breakfast, brunch, or a fruity dessert.
If you like this recipe you might also like:
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Mixed Berry Danish
Ingredients
For the cream cheese filling:
- 8 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the crumble:
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter melted
- ⅓ cup all-purpose flour
For assembly:
- ½ cup triple berry preserves
- 4 teaspoons cornstarch
- ⅔ cup fresh blueberries
- ⅔ cup fresh raspberries
- ⅔ cup sliced strawberries
- 2 sheets puff pastry thawed
- 1 large egg
- splash of water
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons whole milk
Instructions
- Preheat the oven to 400°F and line baking sheets with parchment paper and set aside.
- Now, place the cream cheese, sugar, and vanilla in a bowl, mash everything together with a fork to combine and set the cream cheese filling aside.
- Then mix together the brown sugar and butter in a medium-sized bowl until combined, for the topping.
- Add in the flour and using a fork, stir it together until all of the flour is moistened and the mixture is crumble and set aside.
- Add the berry preserves to a microwave-safe bowl and microwave for 15-30 seconds until the preserves are loosened up. Stir in the cornstarch until it dissolves. Add the blueberries, raspberries, and strawberries, stir so the berries are coated in the mixture and set aside.
- Place one sheet of puff pastry on a clean work surface and cut along the folds of the pastry so you have 3 pieces. Cut these puff pastry pieces in half so you now have 6 rectangles. Place these on your prepared sheet tray not touching.
- Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife. Then, poke a few holes with a fork into the pastry but just in the center of the smaller rectangle you just scored.
- Distribute the cream cheese filling into the center of the pastries evenly and smooth it out. Make sure you do not spread the filling into the outer border of the pastry. It will be about a tablespoon of the filling per pastry.
- Top with the berry filling, again keeping inside the border.
- Add the crumble over the filling.
- In a small bowl whisk together the egg and a splash of water to create an egg wash. Use a pastry brush to brush the outer border of the exposed puff pastry with the egg wash.
- Bake for 13-15 minutes until golden brown and the edges are puffed.
- Transfer the pastries to a wire rack to cool.
- While the pastries are cooling, make the glaze by whisking together the powdered sugar and milk until smooth. You want the glaze to be thick yet pourable, start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency.
- Drizzle the glaze evenly over the pastries. Serve immediately while warm or let cool completely.
Notes
- It's completely normal for the glaze to harden when you let the danishes set.
- You can use the whipped cream cheese if you need to, sometimes it makes mixing it easier.
- Also, using flavored cream cheese can add another nice touch to this danish recipe.
- I wanted to use the triple berry preserves but you can use whatever you prefer, just as long as it isn't super chunky because we want those berries to shine.
- You can use whatever berries you'd enjoy for garnishes.
- To really level up the cream cheese filling, add some lemon zest and swap out the milk for some freshly squeezed lemon juice for a fun lemon-berry twist.
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