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Fluffy Huckleberry Cream Cheese Danishes

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A delightful breakfast treat featuring flaky, airy pastry filled with a luscious cream cheese layer and tangy-sweet huckleberries. Perfect for weekend mornings or special brunches.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (plus 1 teaspoon for yeast activation)
  • ½ teaspoon salt
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¾ cup (180ml) whole milk, warm (around 110°F/43°C)
  • 1 large egg, room temperature
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup (150g) frozen huckleberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • For the glaze (optional):
  • ½ cup (60g) powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. In a small bowl, combine warm milk (110°F/43°C) with active dry yeast and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer bowl, whisk together flour, remaining sugar, and salt.
  3. Add cold cubed butter to the flour mixture. Blend with fingers or pastry cutter until butter pieces are pea-sized.
  4. Pour in yeast mixture and room temperature egg. Mix on low speed until dough forms. Knead by hand on floured surface for about 8 minutes until smooth and elastic.
  5. Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. Beat softened cream cheese, powdered sugar, vanilla, and egg yolk until smooth and creamy. Refrigerate until ready to use.
  7. In a small saucepan, combine frozen huckleberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently until thickened and berries soften, about 5-7 minutes. Remove from heat and cool.
  8. Punch down risen dough and roll out on floured surface into a 12×14-inch rectangle. Cut into 8 rectangles.
  9. Spread about 1 tablespoon cream cheese filling in center of each rectangle, then spoon about 1 tablespoon huckleberry topping on top. Fold corners slightly toward center and press gently to seal.
  10. Place danishes on parchment-lined baking sheet, cover loosely, and let rise for 30 minutes until puffy.
  11. Preheat oven to 375°F (190°C). Brush danishes lightly with beaten egg or milk for shine.
  12. Bake for 18-22 minutes until golden brown and puffed.
  13. Mix powdered sugar, milk, and vanilla to a drizzle consistency. Drizzle glaze over danishes once slightly cooled.
  14. Let danishes cool for 10 minutes before serving. Best enjoyed warm or at room temperature.

Notes

Keep butter cold until mixing to ensure flaky layers. Do not skip the second rise to avoid dense danishes. Roll dough gently to maintain flaky texture. If dough is sticky, sprinkle flour sparingly. Oven temperatures vary; start checking at 18 minutes to prevent burning.

Nutrition

Keywords: huckleberry danishes, cream cheese danishes, breakfast pastries, flaky pastry, homemade danishes, brunch recipe, easy danish recipe

Find it online: https://spoonette.com/fluffy-huckleberry-cream-cheese-danishes-easy-homemade-recipe-for-breakfast-bliss/