Easy Marionberry Danish

Delightful Oregon marionberries, flaky puff pastry, indulgent cream cheese filling, & so simple! You can & MUST make yourself an Easy Marionberry Danish! This recipe uses frozen blackberries so you can have a delicious blackberry danish all year round!

Recipe by Joshua Rief catzinthekitchen.com

Easy Marionberry danish from catz in the kitchen


8 oz cream cheese (at room temperature)
2 C (40 berries) frozen Oregon marionberries (blackberries or raspberries would also work well)
1/3 C sugar
2 sheets frozen puff pastry
1 t 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 degrees.

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