One of my favorite summer activities is going berry picking. This past weekend, we filled our baskets with fresh raspberries and blueberries, and I couldn’t wait to use them in a recipe that really let their fresh flavor shine. These Summer Berry Cream Cheese Danishes were the perfect choice.

They’re made with flaky puff pastry, a lightly sweetened cream cheese filling, juicy fresh berries, and a simple almond glaze. They look bakery-worthy but come together with just a handful of ingredients, making them perfect for weekend brunches, summer gatherings, or an afternoon treat with coffee.

I adapted this recipe from Broken Oven Baking by swapping in a mix of fresh raspberries and blueberries from our berry-picking adventure.

Ingredients

Pastry

• 1 sheet puff pastry, thawed
• 1 large egg, beaten

Berry Filling

• 9 ounces fresh raspberries and blueberries
• ½ tablespoon cornstarch
• 1 teaspoon granulated sugar
• 1 teaspoon lemon juice

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 1 teaspoon milk

Vanilla Glaze

• ½ cup powdered sugar
• ¼ teaspoon almond extract
• 1 tablespoon milk

Directions

1. Preheat your oven according to the puff pastry package directions and line a baking sheet with parchment paper.
2. In a small bowl, gently toss the raspberries and blueberries with the cornstarch, sugar, and lemon juice.
3. In another bowl, beat together the softened cream cheese, sugar, vanilla, and milk until smooth.
4. Roll out the puff pastry slightly if needed and cut it into equal squares.
5. Score a smaller border around each square, being careful not to cut all the way through. This helps create a raised edge while baking.
6. Spread a spoonful of the cream cheese mixture into the center of each pastry.
7. Top with the berry mixture.
8. Brush the outer edges with the beaten egg.
9. Bake until the pastry is puffed and golden brown.
10. While the danishes cool, whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle over the cooled pastries.

Tips

• Fresh-picked berries make these extra flavorful, but store-bought berries work just as well.
• If your berries are especially juicy, don’t skip the cornstarch. It helps thicken the filling while baking.
• These are best enjoyed the day they’re made, but leftovers can be stored in the refrigerator and reheated in the oven or air fryer for a few minutes to crisp the pastry back up.

There is something extra special about baking with fruit you picked yourself. Every bite is filled with sweet summer flavor, making these danishes one of my favorite ways to enjoy berry season.

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