Best 5 Fresh Fruit Cheese Danish Recipes

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

BERRY CREAM CHEESE DANISH

Steps:

• 1. In a mixing bowl using beaters, dissolve yeast in warm water. With the mixer on low speed, stir in milk, sugar, oil, salt, and eggs until combined.
• 2. Slowly add 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Replace beater with a dough hook, knead in medium-low speed until smooth and elastic, about 5 minutes.*
• 3. Place in greased bowl; turn greased side up. Cover with plastic wrap that has been sprayed with cooking spray. Set aside to rise in a warm place until about double in size, about 2 hours.
• 4. While dough rises, prepare the fruit filling. Place sliced strawberries and blueberries in a 1-quart pot along with water, sugar, and cinnamon. Heat until the fruit is soft. With a potato masher crush the fruit leaving some bits and pieces for texture. Bring to boil.
• 5. In a separate bowl, mix corn starch and 3 - 4 tablespoons of water. When the fruit mixture is at full boil, add corn starch mixture slowly and blend thoroughly with a whisk. Mixture should thick nicely rather quickly to the consistency of a loose jam type mixture. Set aside to cool.
• 6. While the fruit mixture cools, make the cream cheese filling. In a mixing bowl, mix softened cream cheese, egg yolk, sugar, and vanilla extract. Scrape the bowl once, mixing until smooth and well blended.
• 7. When dough is ready, punch down dough. Cover with inverted bowl; let rest for 15 - 20 minutes.
• 8. When dough is done resting, preheat over to 350 degrees. Divide dough into two equal portions. Roll out one portion on lightly floured counter. Roll out into a rectangular shape about 15 inches long and 8 inches wide.
• 9. Cover large cookie sheet with cooking spray cooking sheet. Place dough on the center of a cookie sheet. With a sharp knife or pizza cutter, place 10 - 12 evenly spaced slices along each side creating strips. Slice carefully leaving the center 1 - 2 inches of dough unsliced, creating a 'bed' for the fruit and cream cheese mixtures.
• 10. With a plastic spatula or spoon, scoop about half of the cream cheese mixture on the 'bed' of the dough allowing some to get close to the inner edge of the sliced dough.
• 11. Place half of the fruit mixture on top of the cream cheese mixture. Spread the fruit mixture so it covers the majority of the cream cheese mixture.
• 12. Flip ends of dough over onto of the mixtures. Pick up one strip of sliced dough from each side of the pastry and pull up gently and tuck one under the other to tie.
• 13. Repeat until all stripes of sliced dough have been tied. Using a second cookie sheet, repeat this entire process with the other portion of dough.
• 14. In preheated oven, bake at 350 degrees for 25 - 30 minutes. Make sure to only place one cookie sheet at a time in oven.
• 15. When the first pastry is done, place the pan on a rack to cool. Then place the second pastry on a cookie sheet to bake. While the first pastry is cooling on the pan, make the glaze.
• 16. In a mixing bowl, beat powdered sugar, softened butter, vanilla, and hot water until smooth.
• 17. When the first pastry is cool enough to move, place it on the wire rack and cool completely. Follow the same cooling steps for the second pastry as well. When both pastries are completely cooled, drizzle glaze over both. You can serve immediately or wait until the glaze has set, about 15 minutes.
• 18. *If a dough hook is not available, turn the dough out onto a lightly floured surface. Knead until smooth and elastic for about 5 minutes.

EASY FRUIT AND CHEESE DANISH(CRESCENT ROLL DOUGH)

Steps:

• 1. PREP DOUGH: Unroll crescent dough onto parchment paper lined baking sheet. Do not separate but pinch seams together to form a rectangle. Cut 1/2" "arms" along both sides approximately 1 1/2" inwards.
• 2. FILLING: Mix softened cream cheese with sugar and 1/4 tsp vanilla. Spread cream cheese filling down center, and then spoon a thin line of pie filling down the center of the cheese. Gently pull dough strips from each side up and over top of filling, just crossing in the middle. At the ends fold the strips upward a bit to seal ends.
• 3. BAKE: @ 375 for 15-20 minutes, or until golden and cooked through. GLAZE: Mix the powdered sugar and cream/milk and 1/4 tsp vanilla to form the glaze. Drizzle back and forth over warm danish. Cut and serve.

FRESH FRUIT CHEESE DANISH

Steps:

• Place the pastry sheets on work surface; cut each sheet into fourths.
• Have 2 baking sheets lined with parchment or Silpat ready.
• In a bowl, beat the cream cheese, half & half, egg, powdered sugar, and lemon zest.
• Divide the mixture among the 8 squares of pastry, placing the cheese in the center of each square.
• Top each with a tablespoon of fruit choice. Cut a small slit in the corners of each pastry square, then fold the pastry over the cheese so that the center is exposed. Sprinkle with sliced almonds.
• Bake in a 425* oven for 20 minutes or until golden.
• Remove from oven, sprinkle with powdered sugar, cool slightly before serving. The.
• preparation time is an estimate.
• ENJOY !

CHEESE DANISH

Steps:

• In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
• On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
• Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
• Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
• Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.