There’s nothing like biting into a delicious Danish first thing in the morning. Well, imagine biting into one that’s homemade?

Well, with my Fresh Berry Cheese Danish recipe, you don’t have to imagine it – you can make it come true! Filled with cream cheese and a heaping amount of berries, this Danish pastry is full of flavor with every bite.

Don’t be intimidated by the professional look of my Fresh Berry Cheese Danish. With my simple step-by-step instructions, you can “wow” your family with this mouthwatering confection.

For the Pastry:

• ¾ cup cottage cheese
• 1/3 cup granulated sugar
• 1/3 cup milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt

For the Filling:

• 8 oz cream cheese softened
• ½ cup sugar
• 2 large eggs, separated
• 2 tsp lemon peel grated
• 2 tsp vanilla extract
• 1 cup raspberries fresh
• 1 cup blueberries fresh

For the Glaze Topping:

• 3 tsp lemon juice
• ½ cup powdered sugar

Pastry Instructions:

Add cottage cheese to a blender or food processor, and mix until smooth.

Transfer cottage cheese mixture to a large mixing bowl. Add milk, oil, vanilla, and sugar and beat with an electric mixer until all ingredients are well-combined and smooth.

In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients into bowl of wet ingredients and mix on medium speed until a soft dough forms. (Take note that dough will be very soft.)

Turn dough out onto a floured surface and knead 5-6 times, forming a ball.

Place in a bowl and cover. Chill in the refrigerator for approximately 30 minutes, while you prepare the filling.

Filling and Pasty Finish Instructions:

Preheat oven to 400 degrees.

In a large mixing bowl, beat together cream cheese and sugar until fluffy.

Add lemon zest, egg yolks and vanilla. Mix until thoroughly combined.

Turn dough out onto a 13×17 inch piece of parchment paper. Use a rolling pin until it’s about 12×16 size.

Leaving dough on parchment paper, transfer both to a flat baking sheet.

Spread cream cheese filling down the length of the dough, about 3-1/2 inches in width, stopping about 1/2 inch before each end.

Sprinkle raspberries and blueberries across the filling.

On the long edges, cut 1-inch strips, going about 3-1/2 inches in toward the center.

Fold strips, at an angle, alternating sides, in toward the center, overlapping each one. Pinch each short end and fold under.

In a small bowl, add 1 tablespoon of water to one egg white and whisk. Brush egg white mixture over dough.

Bake for 20 minutes or until light golden brown. Allow to cool on a wire rack.

Lemon Glaze Instructions:

In a small bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled Danish.

Refrigerate leftovers, if any.