Boysenberry Danishes

Photo: Annabelle Breakey; Styling: Robyn Valarik

Prep and Cook Time
1 Hour
Thaw Time
1 Hour
Yield
Makes 9 (serving size: 1 danish)
By STEPHANIE SPENCER
June 2015
RECIPE BY SUNSET
Even if you're a baking newbie, you can turn these out with ease, thanks to frozen
puff pastry. To keep them from sticking, remove the pastries from the pan right after
baking.

Ingredients

 6 ounces cream cheese, softened

 3 tablespoons wildflower or other mild honey
 1 1/2 tablespoons cornstarch (1 tbsp. if using raspberries and blackberries)
 1/4 cup sugar
 1 large egg
 1 sheet (about 9 oz.) chilled, thawed frozen puff pastry

 2 cups boysenberries or 1 cup each raspberries and blackberries

How to Make It

Step 1
Preheat oven to 375°. In a food processor, whirl cheese and honey until blended,
scraping down inside of bowl as needed.

Step 2
Combine cornstarch and sugar in a medium bowl. In another bowl, whisk egg and 2
tsp. water to blend. Set bowls aside.

Step 3
Roll puff pastry into a 12-in. square on a lightly floured work surface. Cut into 9
squares, each 4 in. Transfer to a baking sheet lined with parchment paper. Gently
spread about 1 1/2 tbsp. cheese mixture in a 3-in.-long diagonal on each square.

Step 4
Gently stir berries into cornstarch mixture with 1 tsp. water. Continue stirring gently
until dry cornstarch disappears, 2 to 3 minutes. Spoon mixture over cheese.

Step 5
For each danish, pull a corner over filling almost to other side of it and brush top of
dough with egg wash. Fold opposite corner over first one and press to seal. Leave
remaining corners flat. Brush dough all over with egg wash.

Step 6
Bake danishes until deep golden and crisp, 30 to 35 minutes. Transfer to cooling
racks and serve warm or cool.