You guys! The weather! It has been so freaking gorgeous out I can barely stand it. I’ve had such a hard time tearing myself away from the great outdoors and getting anything even remotely responsible accomplished. The kids are not helping. Daily requests to go to the park cannot be denied when winter has ended and it feels like summer. I am weak. Let that housework pile up!
We brought these Cream Cheese Danishes with us to the park one day for our afternoon snack. Sunny weather, short sleeves, cream cheese danishes = pure bliss. I originally made them with my Easter Egg Hunt Picnic in mind, but after putting them together they seemed just so perfect for Mother’s Day. Plus, I decided I wanted to fiddle around with a couple different shapes, so I decided to wait to share them until I could accurately give you both versions. But really, it was just an excuse to make them again because they are just so good.
My danish making skills need a little work as far as looks go (you know I like to call it, rustic) but when it comes to taste, these can’t be beat. At least not in my family. Both times Max deemed them his favourite dessert EVER, right alongside cinnamon rolls.
I used a 1/4 recipe of homemade (simple) croissant dough that I had tucked away in the freezer from Thanksgiving. But you could also use a package of ready-made croissant dough if that’s your thing. But really, these were pretty simple with homemade dough because all I had to do was remove some from the freezer and let it thaw. And, making your own easy croissant dough is so much fun! And, it’s just that – easy.
So, which version should you make? Round or rectangle? Let me break it down. The round danishes look a little crazy when they come out of the oven but once they’re topped with fresh fruit they look like adorable berry baskets. Admittedly, I like this version a little better, just for this reason. The berries are not necessary but they do pretty it up and add that extra pop of fresh flavour! But, the benefit of the other version is they are obviously more of a classic, and they are a lot more portable too! I can promise you whichever version you decide to try, they will be equally delicious!
- 1 block easy croissant dough* (1/4 of the recipe)
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 lemon, zested
- 3 tablespoons flour
- 1 cup blueberries
- Beat together cream cheese, sugar, lemon zest, and flour until fluffy. Set aside.
- Roll out the dough to a 20×10 inch rectangle. Cut into 8 (5×5) squares. Divide filling between each square and spread into a 2.5 inch circle. Top with some blueberries. Fold up crust to encase filling, leaving an opening in the centre (use water to help the pieces stick together if necessary). I like to make these as tight possible as they will spread and open up during baking. Top with more blueberries. Place on a parchment lined baking sheet. Bake at 375ºF for 30 minutes, or until crusts are golden. Let cool completely, top with additional fresh berries before serving if desired.
- Roll out the dough to a 14×8 inch rectangle. Place on a parchment lined baking sheet. Spread filling down the centre of the rectangle 2-3 inches wide. Cut 1 inch strips on a diagonal on each side of the filling. Fold each strip over filling, alternating sides (use water to help the pieces stick together if necessary). Bake at 375ºF for 30 minutes, or until crust is golden. Let cool completely before serving.
- Store leftovers, covered, in the fridge, or freeze for longer storage.
*Here is the recipe for easy croissant dough. Make the whole batch and use one of the four blocks for this recipe. Freeze the other three blocks for later use.
Here’s a quick peak at the layout for the round danishes:
Recipe adapted from Lauren’s Latest.