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This pillowy Berry Cheese Danish is made with a rich, brioche-style dough that’s incredibly soft and fluffy. It’s filled with a sweet lemon cream cheese mix and topped with jam. Baked until golden and tender, this sweet yeast pastry strikes the balance of buttery, tangy, and sweet. I love these served alongside my Strawberry Matcha Latte and Iced Pumpkin Spice Latte.
If you love my Salted Honey Parker House Rolls, then you’re going to be obsessed with these. I adapted that dough to make these delicious and amazing Berry Cheese Danishes that are the most amazing thing to make for breakfast or brunch.
Ingredients for Berry Cheese Danish
Jam. I love making quick jam (recipe below in the recipe card) or even using store-bought dough.
Eggs. This is going to give the dough a delicious richness that is unbeatable.
Butter. Melted butter makes the dough soft and supple. We love that.
Cream Cheese. These danishes are filled with a cream cheese that’s mixed with lemon zest, sugar and vanilla. I love using my leftover vanilla beans from my homemade vanilla extract.
For the rest of the ingredients, please see the recipe card below!
FAQs
Yep! You can use a store-bought puff pastry. It’ll be similar to my apple cheese danish recipe or my guava pastelitos.
I like to place them in an airtight ziploc bag or container and store them at room temperature.
More Cozy Breakfast Ideas
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To Make the Dough:
In the bowl of a stand-up mixer (with the hook attachment), add the flour, yeast and salt. Mix until combined.
In a small pot, set over medium-low heat, add the butter and when melted, pour in the the milk and honey. The mixture should be lukewarm; not too hot (no more than 120F or else it’ll kill the yeast).
If it does get a bit too hot, simply let it stand at room temperature until it cools down.
In a small bowl, add the egg and egg yolks and beat until combined.
Pour the liquid mixture into the dry ingredients. Next, add the egg mixture to the flour mixture and knead with machine on medium speed for about 5-7 minutes, until smooth and elastic.
The dough will be sticky and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes or doubled in size (these times can vary depending on how warm/cold your home is).
Alternatively, cover the bowl with a lid or plastic wrap and allow to rise in the fridge for 12 to 24 hours.
Divide the dough into 10 equal pieces. Each piece of dough will weigh about 100grams. Roll and shape them into balls. And place six balls on the prepared baking sheet. To another baking sheet, add the remaining four balls of dough.
Shape the balls of dough, by flattening them into 4-inch diameter. Dust the bottom of a glass with dough and press it in the center of the dough ball. This will make the center super thin.
To Make the Cream Cheese Filling:
In a medium bowl, add the cream cheese, sugar, lemon zest, vanilla and pinch of salt. Beat until nice and fluffy and smooth.
To Fill and Bake the Danishes:
Add about a tablespoon of the cream cheese filling to the center of each flattened piece of dough. Top the cream cheese filling with a teaspoon of jam.
Brush the edges with the egg wash and sprinkle on the streusel.
Transfer to the oven to bake for about 18-22 minutes, until puffed up slightly and medium golden brown.
To Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, salt and vanilla. Drizzle the danishes with the glaze right when they come out of the oven.
Serving: 10g | Calories: 221kcal | Carbohydrates: 73g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 34mg | Potassium: 51mg | Fiber: 16g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
