I'm sorry to have to do this to you, but it must be done. This easier than pie recipe has to be in your life for the bounty that is summer. I will be making this with all manner of berries as they come into season, then the peaches and plums and after that, well, who knows.
This recipe is so quick and easy and basically no fail. Sorry finicky pie crust, puff pastry is my new best friend. If you happen to love cheese cake, this is your easy fix for that, as well. It is basically the perfect dessert. Serve it warm from the oven or let it cool, either way it's just right.
Cream Cheese Filling
8 oz cream cheese, softened
1/3 C. Granulated sugar
1 tsp Vanilla
1 egg yolk
Lemon zest of 1 lemon
Juice of 1/2 lemon
Berry Topping
1 TBL. cornstarch
1/4 C Sugar
12 oz. combination of blueberries, raspberries, blackberries
1 Sheet, thawed frozen puff pastry
1 Egg, whisked
Preheat 375 F
In mixer, combine all ingredients for cream cheese filling, mix until blended and smooth. Scrape sides as necessary.
Combine cornstarch, 1/4 C Sugar in medium mixing bowl and 1 tsp water. Add berries and gently stir until the cornstarch and sugar have dissolved. Set aside.
Combine whole egg, whisked and 2 tsp water in small bowl. Set aside.
Roll puff pastry dough into a 12 inch square (or as close as you get it) on lightly floured counter top. Cut into 9 even squares, approximately 4" x 4", each and place these onto cookie sheet lined with parchment.
Evenly spoon the cream cheese mixtures diagonally across each puff pastry square, starting and stopping about 1/2" from corner. There will be a bit of filling left in the bowl. Spoon berry mixture evenly over cheese.
Pull one corner of each danish into the middle, brush with egg wash and then fold opposite corner over it, sealing by pressing gently in the middle. Brush remaining egg wash all over dough with pastry brush.
Bake until nicely golden brown and crisp for approximately 30 minutes. Transfer immediately to cooling racks to avoid danishes sticking to cookie sheet.
Serve a la mode with some Praline's and Cream ice cream and enjoy a sweet taste of summer.
If this happens, don't worry, it'll still taste just as good as the others....just won't be as pretty.
Happy Summer!
Heather
Cream Cheese Filling
8 oz cream cheese, softened
1/3 C. Granulated sugar
1 tsp Vanilla
1 egg yolk
Lemon zest of 1 lemon
Juice of 1/2 lemon
Berry Topping
1 TBL. cornstarch
1/4 C Sugar
12 oz. combination of blueberries, raspberries, blackberries
1 Sheet, thawed frozen puff pastry
1 Egg, whisked
Preheat 375 F
In mixer, combine all ingredients for cream cheese filling, mix until blended and smooth. Scrape sides as necessary.
Combine cornstarch, 1/4 C Sugar in medium mixing bowl and 1 tsp water. Add berries and gently stir until the cornstarch and sugar have dissolved. Set aside.
Roll puff pastry dough into a 12 inch square (or as close as you get it) on lightly floured counter top. Cut into 9 even squares, approximately 4" x 4", each and place these onto cookie sheet lined with parchment.
Evenly spoon the cream cheese mixtures diagonally across each puff pastry square, starting and stopping about 1/2" from corner. There will be a bit of filling left in the bowl. Spoon berry mixture evenly over cheese.
Pull one corner of each danish into the middle, brush with egg wash and then fold opposite corner over it, sealing by pressing gently in the middle. Brush remaining egg wash all over dough with pastry brush.
Serve a la mode with some Praline's and Cream ice cream and enjoy a sweet taste of summer.
Happy Summer!
Heather
Raspberries are about to rippen here at Cottage, so this is the perfect recipe!
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