Mulberry Danish
8oz cream cheese, softened ¼ cup sugar 1 egg, separated into yolk and egg white 2 Tbsps. lemon juice, divided 1 tsp. pure vanilla extract 1 tsp. water 1lb puff pastry (2 sheets), thawed but cold 1 cup fresh mulberries, divided ¾ cup powdered sugar Preheat oven to 400F. Line large baking sheet (or 2 smaller baking sheets) with parchment paper. Using stand mixer, whisk together cream cheese, sugar, egg yolk, 1 teaspoon lemon juice, and vanilla until smooth and creamy. In small bowl, whisk together egg white and 1 teaspoon water. Dust your working surface with a bit of flour. Carefully unfold one sheet of puff pastry over flour. (Place the other sheet in the fridge while working, to keep it cold.) Cut puff pastry into 9 pieces. Place about 1 tablespoon of cream cheese mixture in center of each puff pastry square and flatten with back of spoon. Fold in corners of each puff pastry to make a bowl. Place 5-6 mulberries in the center of each Danish (make sure you save 4-5 berries for step 7 to make the pink glaze!). Brush exposed puff pastry dough with egg white wash. Carefully transfer each Danish onto baking sheet, and bake for 17-21 minutes, or until puff pastry is golden brown and cream cheese filling is set. In small bowl, whisk together remaining lemon juice and 3/4 cup powdered sugar until a smooth glaze forms. Add more lemon juice or water 1 teaspoon at a time, as needed to get drizzle consistency. Use fingers to squeeze 7-8 mulberries into bowl and mix well (or squeeze the berries between two spoons to keep your hands cleaner) or until desired color is reached. Drizzle Danishes with glaze.
8oz cream cheese, softened ¼ cup sugar 1 egg, separated into yolk and egg white 2 Tbsps. lemon juice, divided 1 tsp. pure vanilla extract 1 tsp. water 1lb puff pastry (2 sheets), thawed but cold 1 cup fresh mulberries, divided ¾ cup powdered sugar Preheat oven to 400F. Line large baking sheet (or 2 smaller baking sheets) with parchment paper. Using stand mixer, whisk together cream cheese, sugar, egg yolk, 1 teaspoon lemon juice, and vanilla until smooth and creamy. In small bowl, whisk together egg white and 1 teaspoon water. Dust your working surface with a bit of flour. Carefully unfold one sheet of puff pastry over flour. (Place the other sheet in the fridge while working, to keep it cold.) Cut puff pastry into 9 pieces. Place about 1 tablespoon of cream cheese mixture in center of each puff pastry square and flatten with back of spoon. Fold in corners of each puff pastry to make a bowl. Place 5-6 mulberries in the center of each Danish (make sure you save 4-5 berries for step 7 to make the pink glaze!). Brush exposed puff pastry dough with egg white wash. Carefully transfer each Danish onto baking sheet, and bake for 17-21 minutes, or until puff pastry is golden brown and cream cheese filling is set. In small bowl, whisk together remaining lemon juice and 3/4 cup powdered sugar until a smooth glaze forms. Add more lemon juice or water 1 teaspoon at a time, as needed to get drizzle consistency. Use fingers to squeeze 7-8 mulberries into bowl and mix well (or squeeze the berries between two spoons to keep your hands cleaner) or until desired color is reached. Drizzle Danishes with glaze.
Recipe adapted from babaganosh. com.
