Delightful Oregon marionberries, flaky puff pastry, indulgent cream cheese filling, & so simple to make! You can & MUST treat yourself to an Easy Marionberry Danish! This recipe uses frozen blackberries so you can bake something great all year round!
Recipe by Joshua Rief catzinthekitchen.com
8 oz cream cheese (at room temperature)
2 Cups (40 berries) frozen Oregon marionberries (blackberries or raspberries would also work well)
1/3 Cup sugar
2 sheets frozen puff pastry
1 teaspoon vanilla
2 eggs, divided (yolks and whites separated)
Flour, for work surfaces
Powdered sugar (optional, for topping)
Step 1
Thaw puff pastry at room temperature for no more than 40 min. Sheets should still be cold when you begin working with them.
Step 2
Preheat oven to 400°F.
Step 3
Line a baking sheet with parchment paper.
Step 4
Beat together cream cheese and sugar until smooth. Add vanilla and egg yolks and and stir to combine.
Step 5
Roll out puff pastry on a floured surface, and cut each sheet into four equal squares.
Step 6
Make “L” shaped incisions in the corners of each square, ensuring that the incisions meet in the corners, but not in the center of the sides.
Step 7
Spoon 1/8 of the filling into the center of each of the squares.
Step 8
Lifting from the corners, fold the corners of each square into the center, allowing the connected sides to hold the square shape of the pastry.
Step 9
Top each pastry with five berries.
Step 10
Brush the egg whites onto the exposed puff pastry.
Step 11
Transfer to the baking sheet and bake for about 12-15 min (will vary by oven), or until golden brown. Do not overbake!
Step 12
Dust with powdered sugar and serve immediately.
Step 13
MAKE MORE