Danish pastries look fancy. They’re actually puff pastry and 30 minutes.
Flaky, buttery layers. Tangy cream cheese filling. Sweet-tart blackberry jam. Pearl sugar on top. Bakery-level breakfast. No rolling. No laminating. Just assemble and bake.
Step-by-Step Instructions
Make the Blackberry Jam
In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat 5-8 minutes until thickened. Mash berries with a fork. Cool.
Make Cream Cheese Filling
Beat cream cheese and sugar until smooth. Add vanilla and sour cream. Mix well.
Preheat and Cut Pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Cut each puff pastry sheet into 4 squares (8 total).
Assemble Danishes
Scoop 1 tbsp cream cheese filling into the center of each square.
Top with 1 tsp blackberry jam.
Fold opposite corners over the filling, overlapping slightly (or leave open-faced).
Brush edges with beaten egg. Sprinkle with pearl sugar.
Bake
Bake 15-18 minutes until puffed and golden brown.
Cool 5 minutes. Drizzle with extra jam if desired. Serve warm.
Summary
Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes
Yield: 8 danishes
Difficulty: Easy
Storage Notes
Best Fresh:
Danishes are best the day they’re made. Day-old is still good.
Reheat:
Oven at 350°F for 5-7 minutes to restore crispiness.
Freezer Friendly:
Freeze unbaked danishes for 2 months. Bake from frozen at 400°F for 18-22 minutes.
Pro Tip:
- Cold puff pastry = better rise. Don’t let it get warm before baking.
