Fresh Berry Danish with Lemon Glaze

Sweeten up breakfast with this Fresh Berry Danish with Lemon Glaze recipe! It’s packed with fresh berries and delicious cream cheese filling that goes great with a cup of coffee!

When it comes to breakfast this is a winner in our household. You can also make this up ahead of time to have available for an easy grab and go breakfast. I used raspberries and blueberries for this recipe but you can use what ever fresh berries you would like to have in your pastry. 

Pastry Ingredients

3/4 c cottage cheese
1/3 c granulated sugar
1/3 c milk
1/4 c vegetable oil
1 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt

Filling Ingredients

8 oz cream cheese softened
1/2 c sugar
2 lg eggs separated
2 tsp lemon peel grated
2 tsp vanilla extract
1 c raspberries fresh
1 c blueberries fresh

Glaze Topping Ingredients

3 tsp lemon juice
1/2 c powdered sugar

How to Make Fresh Berry Danish with Lemon Glaze

Pastry Directions

Process cottage cheese in a blender or food processor till smooth.

Transfer cottage cheese mixture to a large mixing bowl. Add milk, oil, vanilla, and sugar to the bowl. Mix with electric mixer on medium speed until smooth. Combine flour, baking powder, and salt. Add to wet ingredients and mix on medium speed until a soft dough forms. Dough will be very soft.

Turn dough out onto a floured surface and knead 5-6 times, forming a ball. Place in covered bowl and chill for approx. 30 minutes while you prepare the filling.

Filling and Pasty Finish Directions

Preheat oven to 400 degrees.

In a mixing bowl, mix 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. Roll out to a 12×16 size. Leaving dough on parchment paper, transfer both to a flat baking sheet.

Spread filling mixture down length of dough in a 3-1/2 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.

Add 1 tbsp. water to one egg white and whip with a whisk or fork to combine. Brush egg white mixture over dough. Bake for 20 minutes or until light golden brown. Cool on wire rack.

For the Lemon Glaze whisk together powdered sugar and lemon juice. Drizzle over cooled Danish. Refrigerate any leftovers.

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Fresh Berries Danish with Lemon Glaze

Yield: Serves 8

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 20 minutes

Sweeten up breakfast with this Fresh Berries Danish with Lemon Glaze recipe! It's packed with fresh berries and delicious cream cheese filling that goes great with a cup of coffee!

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Ingredients

Pastry Ingredients

• 3/4 c cottage cheese
• 1/3 c granulated sugar
• 1/3 c milk
• 1/4 c vegetable oil
• 1 tsp vanilla extract
• 2 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

Filling Ingredients

• 8 oz cream cheese softened
• 1/2 c sugar
• 2 lg eggs separated
• 2 tsp lemon peel grated
• 2 tsp vanilla extract
• 1 c raspberries fresh
• 1 c blueberries fresh

Glaze Topping Ingredients

• 3 tsp lemon juice
• 1/2 c powdered sugar

Instructions

1. Process cottage cheese in a blender or food processor till smooth.
2. Transfer cottage cheese mixture to a large mixing bowl. Add milk, oil, vanilla, and sugar to the bowl. Mix with electric mixer on medium speed until smooth. Combine flour, baking powder, and salt. Add to wet ingredients and mix on medium speed until a soft dough forms. Dough will be very soft.
3. Turn dough out onto a floured surface and knead 5-6 times, forming a ball. Place in covered bowl and chill for approx. 30 minutes while you prepare the filling.
4. Preheat oven to 400 degrees.
5. In a mixing bowl, mix cream cheese and sugar until fluffy. Add lemon zest, egg yolks and vanilla. Mix until thoroughly combined.
6. Turn dough out onto a 13x17 inch piece of parchment paper. Roll out to a 12x16 size. Leaving dough on parchment paper, transfer both to a flat baking sheet.
7. Spread filling mixture down length of dough in a 3-1/2 in width, stopping about 1/2 inch before each end.Sprinkle raspberries and blueberries across the filling.
8. 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.
9. Add 1 tbsp. water to one egg white and whip with a whisk or fork to combine. Brush egg white mixture over dough. Bake for 20 minutes or until light golden brown. Cool on wire rack.
10. For the Lemon Glaze whisk together powdered sugar and lemon juice. Drizzle over cooled Danish. Refrigerate any leftovers.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 79mgSodium: 455mgCarbohydrates: 60gFiber: 2gSugar: 33gProtein: 10g