This fruit and cream cheese Danish pastry recipe is a flaky, buttery delight filled with a sweet, tangy cream cheese layer and topped with juicy fruit. Baked to golden perfection, each pastry delivers the perfect balance of crisp texture and creamy, fruity richness. It’s my go-to for brunches, holidays, or anytime I want a bakery-style treat at home.
Why You’ll Love This Recipe
I love how elegant yet simple these pastries are. The cream cheese filling is smooth and lightly sweetened, the fruit adds freshness, and the puff pastry makes it all come together quickly. It looks impressive, but the process is easy enough for a weekday morning. Plus, I can change the fruit to match the season or whatever I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Puff pastry sheets (thawed if frozen)
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Cream cheese (softened)
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Granulated sugar
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Vanilla extract
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Lemon zest (optional)
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Fresh or canned fruit (berries, peaches, cherries, etc.)
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Egg (for egg wash)
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Powdered sugar (for optional glaze)
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Milk or lemon juice (to mix with powdered sugar for glaze)
Directions
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I preheat the oven to 400°F and line a baking sheet with parchment paper.
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I roll out the puff pastry and cut it into squares or rectangles, depending on the shape I want.
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In a bowl, I beat the cream cheese, sugar, vanilla, and lemon zest until smooth.
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I place a spoonful of cream cheese mixture in the center of each pastry and top with sliced fruit or a few berries.
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I fold or shape the pastry edges as desired (sometimes into pinwheels, braids, or leaving them open).
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I brush the edges with beaten egg to help them brown beautifully.
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I bake for 15–20 minutes, until the pastries are puffed and golden.
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I let them cool slightly, then drizzle with a simple glaze made from powdered sugar and milk or lemon juice, if using.
Servings and timing
This recipe makes about 8 pastries. It takes around 15 minutes to prep and 15–20 minutes to bake, so I can have them ready in just 30–35 minutes.
Variations
Sometimes I use strawberry jam or lemon curd instead of fresh fruit. I’ve also made a version with Nutella and bananas for a fun twist. For a savory option, I skip the sugar and use herbed cream cheese with roasted vegetables or ham. The possibilities are endless.
storage/reheating
I store leftovers in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. To reheat, I pop them in the oven or toaster oven at 300°F for about 5–7 minutes to refresh the flakiness—microwaving makes them too soft.
FAQs
Can I make these ahead of time?
Yes, I assemble the pastries and refrigerate them (unbaked) for a few hours before baking. I don’t recommend baking in advance, as they’re best fresh.
What fruits work best?
I like using berries, thin peach slices, or cherries. I avoid fruits with high moisture like watermelon, which can make the pastry soggy.
Can I use homemade puff pastry?
Absolutely. If I have time, homemade puff pastry adds even more buttery richness, but store-bought works wonderfully too.
How do I keep the pastry from getting soggy?
I make sure not to overfill with fruit and use fruits that aren’t too juicy. Baking at high heat also helps keep the bottom crisp.
Can I freeze these?
Yes. I freeze them before baking and bake from frozen, adding a couple of minutes to the bake time. Baked ones can also be frozen and reheated in the oven.
Conclusion
These fruit and cream cheese Danish pastries are a delicious and beautiful treat I can whip up with minimal effort. I love how customizable and crowd-pleasing they are—perfect for weekend brunch, a sweet breakfast, or a simple dessert. With crisp layers, creamy filling, and bright fruit on top, they never fail to impress.
Irresistible Fruit and Cream Cheese Danish Pastry Recipe
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Fruit and cream cheese Danish pastries are flaky, golden treats filled with a sweet, tangy cream cheese mixture and topped with juicy fruit. Easy to make with puff pastry, they’re perfect for brunch or a bakery-style treat at home.
- Author: Ella
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pastries
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Danish
- Diet: Vegetarian
Ingredients
- 1 package (2 sheets) puff pastry, thawed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1 cup fresh or canned fruit (berries, sliced peaches, cherries, etc.)
- 1 egg, beaten (for egg wash)
- 1/2 cup powdered sugar (optional glaze)
- 1–2 tbsp milk or lemon juice (for glaze)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll out puff pastry sheets and cut into 8 squares or rectangles.
- In a bowl, beat cream cheese, granulated sugar, vanilla, and lemon zest until smooth.
- Spoon about 1 tbsp of cream cheese filling into the center of each pastry square.
- Top with fruit. Fold or shape edges if desired, or leave open-faced.
- Brush pastry edges with beaten egg.
- Bake for 15–20 minutes or until puffed and golden brown.
- Let cool slightly. If using glaze, mix powdered sugar with milk or lemon juice and drizzle over pastries.
Notes
- Use fruits with low moisture to avoid soggy pastry.
- Can be shaped into braids, pinwheels, or left as squares.
- Nutella, lemon curd, or jam make great alternatives to fruit.
- Reheat in oven or toaster oven to restore flakiness.
Nutrition
- Serving Size: 1 pastry
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg