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Quick and Easy Cream Cheese Danish

Super easy and delicious treat!

Inspired by THE NECESSITY OF LAVENDER TEA, these Quick and Easy Cream Cheese Danish topped with fruit are perfect for beginning bakers and kids (also great for everyone else)!

Another great thing about these danish is that the fruit can be changed out seasonally. In spring, berries are a delicious addition. In the fall, try stone fruit, pears, and apples.

Quick and Easy Cream Cheese Danish

Serves 8


1 (8-oz) package cream cheese, room temp

3 tablespoons granulated sugar

1 teaspoon vanilla extract

½ teaspoon grated lemon zest

3 tablespoons fruit jelly

½ teaspoon warm water, if needed

1 (17.3-oz) package frozen puff pastry sheets, thawed

All-purpose flour, for surface

2 (6-oz) packages fresh raspberries or blackberries


1. Preheat oven to 400 degrees F.

2. Stir together cream cheese, sugar, vanilla, and lemon zest until smooth.

3. In a separate bowl, whisk jelly until smooth, adding ½ teaspoon warm water, if needed.

4. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10 x 11-inch rectangle. Cut into quarters. Place pastry rectangles ½-inch apart on a parchment-lined baking sheet.

5. Prick centers of dough rectangles with a fork several times, leaving a ½-inch border. Spread half of the cream cheese mixture within the border (about 2 tablespoons per rectangle).

6. Arrange half of your desired fruit over the cream cheese. Spoon half the jelly over fruit. Brush pastry edges with beaten egg.

7. Bake until edges and bottoms are golden brown, about 22–30 minutes, covering loosely with foil during last 5 minutes if needed to prevent overbrowning. Repeat with the remaining puff pastry sheet. Enjoy!


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