Are you hosting brunch? Berry danishes are perfect for such an occasion. This recipe was adapted from one that I saw in Better Homes and Gardens. Of course, I opted to make it easier. I prepared everything a little differently and made it work for me. Path of least resistance, I suppose.
Here is what you need.
For the fruit:
1 C. each fresh strawberries and blueberries
1/2 C. Strawberry preserves
Fresh lemon juice from half a lemon
For the filling:
1 8 oz. package of cream cheese
1/3 C. sugar
1 tsp. vanilla extract
For the pastry:
2 sheets of frozen puff pastry, thawed and cut into smaller squares (appx. 9 per sheet)
One egg, beaten and mixed with a dash of water
Preheat oven to 400 degrees.
Start by cutting the puff pastry sheets and laying them on a parchment lined cookie sheet. Prick the puff pastry with a fork, drawing a square about 1/2 inch from the edge.
In a mixing bowl, beat together the cream cheese, sugar and vanilla extract.
Brush the puff pastry squares with the egg and water mixture.
Put a dollop of the cream cheese mixture in the center of each puff pastry square.
Bake for 15 minutes or until the edges are golden brown.
While the puff pastry is baking, put the berries, preserves and lemon juice in a pot and heat until the berries are lightly cooked. I chose to cook my strawberries and blueberries separately but you can combine them.
When the puff pastry is done pull them out of the oven and place them on a cooling rack. Top them with the berry mixture.
Voila! You have fresh danishes for brunch!