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.
Recipe
Fresh Berries Danish with Lemon Glaze
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
- 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.
- 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 13x17 inch piece of parchment paper. Roll out to a 12x16 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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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