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Prep Time: 10 minutes Cook Time: 15 minutes
Serves: 8
All Year, Spring, Summer
Recipe by Marie Duong for Hort Innovation – Fresh Aussie Berries
Turn a packet of puff pastry into something special with these easy berry danishes. On the table in just 25 minutes, they’re a simple way to make breakfast feel a little more indulgent.
Ingredients
Method
- Preheat the oven to 200°C and line a large baking tray with baking paper.
- In a large mixing bowl, add the cream cheese with the icing sugar, lemon zest and vanilla extract. Beat with a stand or hand mixer until smooth.
- Using a large round cookie cutter (approximately 10cm), cut out four circles from each sheet of puff pastry. Transfer the circles to the prepared baking tray, at least 2cm apart.
- Using a slightly smaller round cookie cutter (approximately 8cm) or a knife, gently print a circular border in the centre of each circle, leaving a border about 1cm from the edges. Use a fork to evenly prick the centre of each circle.
- Spread about 1 tbsp of the cream cheese mixture inside the border of each pastry then top with fresh blackberries and raspberries.
- Brush the edges of the pastries with the beaten egg then sprinkle evenly with granulated sugar. Bake for 15 minutes, or until they’re golden and puffed.
- Remove the pastries from the oven and allow to cool for 5 minutes on the baking tray before transferring them to a cooling rack to cool completely.
- Top with fresh raspberries and blackberries to serve.