The goal this summer was to beat cancer and to keep my daughter occupied. Both are big challenges, and I think I am winning both at this point in time. The first challenge has been a total battle, but being the warrior that I am, I think I am at the tail end in finding out the outcome, and the second one, as challenging as it might not sound, has been a tough one as well. I’ll be honest. My daughter is pretty bored this summer, and unfortunately there has not been a whole lot I can do based on my condition to keep her busy. There has been one thing I have been active doing though and that is teaching her how to bake and cook in the kitchen. This is something that she has always loved, and I can say that it has been a joy teaching her new things. This one in particular was teaching her how to make a berry danish.
I knew that she was going to love pretty much all of this, but there is one thing that she was going to question and that was the cream cheese. Something that she doesn’t really like, nor eat on a regular basis. My hope is that by using it in the desert factor that she would get over that hump and really enjoy the combination of berries and cream cheese. I think she loved them!
Let’s get started.
- 1 14-ounce package frozen puff pastry, thawed
- 3 tbsp honey
- 2 cups of blueberries, washed
- 2 cups of blackberries, washed
- Pinch kosher sal
- 1 lemon, zested
- 8 ounces package of cream cheese, room temperature
- 1 egg yolk
- 1 egg
- Splash water or milk
Begin by making the berry mixture. Combine the honey, half of the blueberries, half of the blackberries, lemon zest, and a pinch of salt in a medium saucepan over medium heat. Cook this down for about 15 minutes, stirring during the simmer. About 15 minutes in add the rest of the berries and simmer gently about 5 minutes. Remove from the heat, set aside to cool to room temperature. The goal is to have some texture to the berries.
Next, make the cream cheese filling. Beat together the cream cheese and the egg yolk. Set aside. Thatâ€™s it, simple stuff.
Get out two baking sheets and line them with parchment paper and preheat your oven to 400 degrees.
Unfold your puff pastry and cut it into 8 equal pieces. Try to keep the pastry cold while you continue to work on each individual one. The colder the better. No one likes working with room temperature pastry dough.
Roll the puff pastry into a 4-x-9-inch rectangle on a sheet of parchment. Use a ramekin or cookie cutter and cut them into circles, repeating as you continue to lay them out on the parchment paper, leaving about an inch or so between each circle.
Take a fork and gently poke each Â pastry circle. Add a tablespoon of cream cheese filling into the center of each pastry circle, then put the entire tray into the freezer for 20 minutes. Next, whisk together the egg and and water and set aside.
After 2o minutes, remove the the pan from the freezer and brush the edges lightly with egg wash. Spoon a very heaping tablespoon or so of the berries on top of the cream cheese.
Bake the pastries 15 minutes at 400Â°F, then reduce the heat to 375Â°F and bake 10 minutes more, until the pastries are deeply golden. Once cooked, remove the pastries to a wire rack and let cool. Now it’s time to dig in!
The result is a perfect bite. An awesome pastry that is creamy and fruity and is just a real treat anytime of the day. Did my daughter like them? I think so, especially after she investigated the cream cheese for a long period of time, but she got over it and asked for seconds. Hope you enjoy!