Method
Step 1: Prepare the oven
Preheat the oven to 200°C (180°C fan).
Line a large baking tray with baking paper.
Step 2: Make the cream cheese filling
Place the 150g cream cheese in a bowl.
Add the 30g caster sugar and 5ml vanilla extract.
Mix until smooth and creamy.
Step 3: Prepare the berries
Place the 150g mixed berries in a bowl.
Add the 10g cornflour and toss gently until the berries are lightly coated.
This helps thicken the berry juices during baking.
Step 4: Cut the pastry
Unroll the 320g puff pastry onto a lightly floured work surface.
Cut into 6 equal rectangles.
Step 5: Shape the Danish pastries
Using a knife, score a border approximately 1cm from the edge of each rectangle, taking care not to cut all the way through.
Transfer the rectangles to the prepared baking tray.
Spoon a portion of the cream cheese mixture into the centre of each rectangle, keeping within the scored border.
Top evenly with the mixed berries.
Step 6: Apply the egg wash
Beat the 1 medium egg with 1tsp milk.
Brush the exposed pastry borders with the egg wash.
Step 7: Bake
Bake for 18 to 22 minutes until the pastry is puffed and golden brown.
Remove from the oven and allow to cool on the tray for 5 minutes.
Step 8: Finish the pastries
Place the 15g icing sugar in a small bowl.
Add a few drops of water and stir until a smooth drizzle consistency is reached.
Drizzle lightly over the pastries once they have cooled slightly.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheat in a 180°C oven for 4 to 5 minutes before serving for the best texture.
