With a fun and flavorful fruit medley, theses Mixed Berry Danishes make the perfect breakfast or dessert.
Breakfast is one of the most important meals of the day, and sometimes I like to switch it up from the normal routine.
These Mixed Berry Danishes have a delicious “cheesecake” base, mixed fruit with preserves, streusel and a powdered sugar glaze.
You get a mixture of textures and flavors with each and every bite with these, which really makes them the ultimate breakfast dish.
But if you like a little fruit for dessert, then these also go well for a night cap with a cup of coffee!
WIth strawberries, blueberries and raspberries, you get bursts of fruit that will play off your palate nicely.
Top these all off with a nice powdered sugar glaze and you really have it all, and I’m not lying when I say that.
Looking for something fruity to satisfy your cravings? Then you have to make these Mixed Berry Danishes.
Some of our other favorite fruity breakfast recipes that we have on our site include: Strawberry Sweet Rolls, Strawberry Coffee Cake and Blueberry Overnight Oats.
WHY THIS RECIPE WORKS:
- With layers of flavor, you are not lacking in this recipe.
- Easily double this to serve more people.
- Crunchy, creamy and sweet all rolled into one.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Cream cheese
Granulated sugar
Vanilla extract
Light brown sugar
Unsalted butter
All-purpose flour
Triple berry preserves
Cornstarch
Blueberries
Raspberries
Strawberries
Puff pastry
Egg
Splash of water
Powdered sugar
Milk
HOW TO MAKE MIXED BERRY DANISHES, STEP BY STEP:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper, set aside.
- For the cream cheese filling, place the cream cheese, sugar, and vanilla into a bowl, with a fork mash and stir ingredients together until combined and smooth, set aside.
- For the crumble topping, in a medium-sized bowl add the brown sugar and butter and mix until combined.
- Stir in the flour and mix together until all of the flour is moistened, and the mixture is crumbly, set aside.
- In a microwave-safe bowl add the berry preserves and microwave for 15-30 seconds until it has melted slightly.
- Add the cornstarch and stir until dissolved.
- Next, add the blueberries, raspberries, and strawberries, stir so the berries are coated, set aside.
- Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry so you have 3 pieces.
- Then cut these pieces in half so you have 6 rectangles. Place these on your prepared baking sheet making sure they are not touching.
- Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife.
- With a fork poke a few holes into the center pastry of the smaller rectangle you scored, this will help the center from not puffing up.
- Evenly distribute the cream cheese filling into the center of the pastries and smooth it out making sure you do not go into the outer border of the pastry. Roughly 1 Tablespoon.
- Top with the berry filling, making sure to keep it inside the border.
- Then sprinkle the crumble mixture over the filling.
- In a small bowl whisk together the egg and splash of water. With a pastry brush, brush the outer border of the exposed puff pastry with the egg wash.
- Place in the oven and bake for 13-15 minutes until golden brown and the edges are puffed.
- While these are baking, repeat with the other sheet of puff pastry.
- Remove from the oven and 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.
- Drizzle the glaze evenly over the pastries.
- Serve immediately while warm or let cool completely.
CAN I USE ANOTHER FRUIT?
Yes, you can use any berry or fruit that you would like with this recipe. I would suggest using a preserve that compliments it well also.
Some that would work great: cherry, apple, peach, blackberry, etc. Try out different types and see what you like best!
DO I HAVE TO SCORE AND PRICK THE PUFF PASTRY?
This is an essential step to these Mixed Berry Danishes and working with puff pastry in this capacity.
Scoring the pasty lets it know that that is the are that you want to puff up, poking holes in the pastry let steam and heat go through keeping that area not puffy and perfect for a filling.
So please, do not forget those two essential steps when making this recipe.
CAN I USE FROZEN FRUIT?
Frozen fruit will work, you will just want do make sure that you defrost it and drain/strain off as much liquid as you can.
If you have too much liquid in the recipe it can make it watery and also not make the puff pastry browned.
DO I HAVE TO MAKE THE STREUSEL TOPPING?
This is completely optional but I absolutely highly recommend making it, it really adds texture and flavor to these Mixed Berry Danishes.
If you do not want to make it, just cut out that step and bake as stated in the recipe.
HOW TO STORE:
These can be stored in the refrigerator in an airtight container where they will keep for up to 4-5 days.
These can also be frozen, I like to individually wrap each pastry in plastic wrap and place in a freezer container where they will keep for up to 3 months.
To defrost, remove to the refrigerator until thawed. To reheat, place in the microwave in 15 second intervals until heated through.
TIPS AND TRICKS:
- Make sure that you are scoring and poking your crust, this is essential for this recipe.
- Mix up your fruit if you’d like, see above on how to do that and some ideas.
- These can be frozen, see above on how to do that.
- You can easily double this recipe to serve more people.
- If you do not want to use the streusel layer you do not have to, but it is highly recommended.
- You can use frozen fruit, just make sure that it is thawed and drained/strained well.
- Do not skip the egg wash, this helps the puff pastry get crispy and have a nice brown color.
- Top with powdered sugar topping instead of a glaze for a lighter flavor.
Love a good breakfast that encompases so many flavors but is also easy to make? These Mixed Berry Danishes need to be on your radar!
If you like this recipe you might also like:
If you’ve tried these MIXED BERRY DANISHES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Mixed Berry Danishes
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
- 1/3 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 milk
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper, set aside.
- For the cream cheese filling, place the cream cheese, sugar, and vanilla into a bowl, with a fork mash and stir ingredients together until combined and smooth, set aside.
- For the crumble topping, in a medium-sized bowl add the brown sugar and butter and mix until combined.
- Stir in the flour and mix together until all of the flour is moistened, and the mixture is crumbly, set aside.
- In a microwave-safe bowl add the berry preserves and microwave for 15-30 seconds until it has melted slightly.
- Add the cornstarch and stir until dissolved.
- Next, add the blueberries, raspberries, and strawberries, stir so the berries are coated, set aside.
- Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry so you have 3 pieces.
- Then cut these pieces in half so you have 6 rectangles. Place these on your prepared baking sheet making sure they are not touching.
- Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife.
- With a fork poke a few holes into the center pastry of the smaller rectangle you scored, this will help the center from not puffing up.
- Evenly distribute the cream cheese filling into the center of the pastries and smooth it out making sure you do not go into the outer border of the pastry. Roughly 1 Tablespoon.
- Top with the berry filling, making sure to keep it inside the border.
- Then sprinkle the crumble mixture over the filling.
- In a small bowl whisk together the egg and splash of water. With a pastry brush, brush the outer border of the exposed puff pastry with the egg wash.
- Place in the oven and bake for 13-15 minutes until golden brown and the edges are puffed.
- While these are baking, repeat with the other sheet of puff pastry.
- Remove from the oven and 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.
- Drizzle the glaze evenly over the pastries.
- Serve immediately while warm or let cool completely.
Notes
- Make sure that you are scoring and poking your crust, this is essential for this recipe.
- Mix up your fruit if you’d like, see above on how to do that and some ideas.
- These can be frozen, see above on how to do that.
- You can easily double this recipe to serve more people.
- If you do not want to use the streusel layer you do not have to, but it is highly recommended.
- You can use frozen fruit, just make sure that it is thawed and drained/strained well.
- Do not skip the egg wash, this helps the puff pastry get crispy and have a nice brown color.
- Top with powdered sugar topping instead of a glaze for a lighter flavor.
Nutrition
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