Easy Marionberry Danish

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

Easy Marionberry danish from catz in the kitchen


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 400Β°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