If you’re looking for an easy, bakery-worthy treat, these Mulberry Cream Cheese Danishes are about to be your new favorite.
Flaky puff pastry, sweet mulberries, and creamy vanilla cream cheese filling… what’s not to love?
I made these last weekend for brunch, and honestly, they disappeared in 10 minutes!
No mixer, no fancy tricks—just simple, delicious swirls that taste like you bought them from a pastry shop.
Why I Love This Recipe
Let me tell you, there’s something special about making bakery treats at home—especially when they’re this easy!
Here’s why this is my go-to:
- You don’t need to make dough—store-bought puff pastry keeps it simple.
- The combo of tart-sweet mulberries and vanilla cream cheese is absolutely dreamy.
- Looks super fancy, but anyone can pull it off.
- Great for brunch, dessert, or even a special breakfast.
- Customizable: use whatever berries you have!
I first made this after my neighbor dropped off a big bowl of fresh mulberries from her tree. I threw them into a quick cream cheese filling and wow—the results were way better than anything from the bakery down the street. Every time I bake these, my kitchen smells like a French patisserie. Give them a try and you’ll see what I mean!
Servings & Timing
- Makes: 8 danishes
- Prep time: 15 minutes
- Bake time: 20–22 minutes
- Total time: About 40 minutes
Macros (Per Danish, estimate)
- Calories: 260
- Carbs: 27g
- Protein: 4g
- Fat: 15g
- Fiber: 1g
- Sugar: 10g
Why This Recipe Works (Quick Science)
- Puff pastry rises because of layers of butter—when it hits the oven, the water in the butter steams and lifts each layer.
- Cream cheese filling stays creamy thanks to a little flour, which prevents runniness.
- Mulberries add moisture, but a sprinkle of sugar draws out extra juice and prevents soggy bottoms.
What You’ll Need
- 1 sheet frozen puff pastry (thawed)
- 1 cup mulberries (fresh or frozen, no stems)
- 4 oz cream cheese (softened)
- 3 tbsp granulated sugar (divided)
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
- Optional: powdered sugar for dusting
Pro Tips
- Don’t skip thawing the pastry. Cold pastry cracks, warm pastry is sticky—just right is cold but flexible.
- If your mulberries are super juicy, toss them with a little extra flour or cornstarch so your danish isn’t soggy.
- Chill your filled danishes for 5 minutes before baking—this helps them puff even more.
- Seal the edges well so the filling doesn’t leak out.
- Dust with powdered sugar just before serving for that bakery look.
Tools Required
- Rolling pin
- Knife or pizza cutter
- Mixing bowls
- Silicone brush
- Parchment paper
- Baking sheet
- Spoon or spatula
Substitutions & Variations
- Berries: Use blueberries, raspberries, or chopped strawberries if you can’t find mulberries.
- Dairy-free: Sub vegan cream cheese and store-bought vegan pastry.
- Flavored cream cheese: Add a bit of lemon zest or swap vanilla for almond extract.
- Shape: Twist into braids or make little pinwheels instead of swirls.
Make-Ahead Tips
- You can mix the cream cheese filling and prep your mulberries a day ahead—just keep covered in the fridge.
- Assemble danishes, place on a baking sheet, cover, and refrigerate up to 4 hours before baking.
Instructions
1. Preheat Oven & Line Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Cream Cheese Filling
In a small bowl, mix softened cream cheese, 2 tbsp sugar, vanilla extract, and flour until very smooth.
3. Prepare Mulberries
If mulberries are juicy, toss them with 1 tsp sugar and a pinch of flour.
4. Roll & Slice Puff Pastry
Lightly flour your counter. Roll out puff pastry sheet just to smooth the seams. Spread the cream cheese mixture evenly, leaving a ½ inch border. Sprinkle the mulberries evenly over the cream cheese.
5. Roll Up & Slice
Starting on the long side, gently roll up the pastry into a log. Use a sharp knife to cut into 8 even pieces.
6. Arrange & Egg Wash
Arrange the swirls on the parchment-lined baking sheet, spacing well. Whisk egg and milk together, then brush the tops and sides of each swirl.
7. Bake
Bake in the preheated oven for 20–22 minutes, until puffed and golden brown.
8. Cool & Serve
Let cool for at least 10 minutes. Dust with powdered sugar and serve warm!
Leftovers & Storage
- Room temp: Store covered for 1 day.
- Fridge: Store in an airtight container up to 3 days; reheat in a toaster oven.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw and warm up in the oven for best texture.
Common Mistakes
- Not thawing puff pastry enough: It’ll crack when you try to roll it.
- Overfilling: Too much filling means it leaks out and burns.
- Not sealing edges: Causes filling to escape and pastry to unravel.
- Baking at too low a temp: Puff pastry needs high heat to rise.
What to Serve With
- Hot coffee or tea
- Fresh fruit salad
- Scrambled eggs for a brunch spread
- A dollop of whipped cream
FAQ
Can I use frozen mulberries?
Yes! Just thaw and drain them first.
Can I make these ahead?
You can assemble and refrigerate for a few hours before baking, or bake and reheat.
Do I have to use mulberries?
Nope! Any berry works—blueberries and raspberries are especially good.
Can I skip the egg wash?
It’s optional but gives a lovely golden finish.
Final Thoughts
Give these Mulberry Cream Cheese Danishes a try next time you want to impress someone (or just treat yourself!). They’re so easy, so good, and totally customizable. If you make this recipe, I’d love to hear how it turned out for you—leave a comment below with your tips, questions, or berry swaps! Happy baking!
