Our famous Berry Danish features a silky smooth cream cheese filling topped with glazed berries, crumble topping, and powdered sugar glaze. Breakfast, snack, or dessert, you decide!
Preheat the oven to 400°F, line two large sheet trays with parchment paper, and set them aside.
Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry, so you have 3 pieces. Cut these pieces in half, so you now have 6 rectangles. Place these on your prepared sheet tray not touching each other. Repeat with the second sheet of puff pastry.
Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife.
Poke a few holes with a fork into the pastry, but just in the center of the smaller rectangle you scored.
For the cream cheese filling, place the cream cheese, sugar, and vanilla in a bowl, and mash everything together with a fork to combine.
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. It will be about a tablespoon of the filling per pastry.
In a microwave-safe bowl, add the berry preserves and microwave for 15-30 seconds until loosened up. Stir in the cornstarch until dissolved. Add the blueberries, raspberries, and strawberries, stir, so the berries are coated.
Top with the berry filling, again keeping inside the border.
For the crumble topping, mix together the brown sugar and butter in a medium sized bowl until combined. Add in the flour, and using a fork, stir it together until all of the flour is moistened, and the mixture is crumbly. Add the crumble over the berry 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.
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. The glaze should 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
This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom options, see my tips above on that.
Use any combination of berries you like.
This reheats and freezes well, see my tips above on how to store.
Skip the cream cheese filling if you wish.
This makes a terrific make-ahead breakfast option, see my tips above.