My Cherry Cheese Danishes were such a hit on the internet that I knew I had to make this version. No canned fruit for this one which makes it even MORE delicious if that was even possible, which apparently it was! The blackberry topping here starts with fresh blackberries. They get cooked down with some sugar into the most delicious blackberry fruit and syrup. You can even make that part days in advance. Just pop it in the fridge until you need it. Just be careful not to use it all up on your pancakes before you get to the danishes! Once you have the blackberries done, the rest is a cinch and comes together in less than 10 minutes of prep and 15 minutes to bake! Break these out at your next brunch and it will certainly be a show stopper!
You’ll Need:
Baking Sheet
Parchment Paper
Pastry Bag
Blackberry Topping
Ingredients
- 4 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon cornstarch
Instructions
- Add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- You can chill this overnight until you are ready to make the danishes,
Blackberry topping adapted from Pioneer Woman. I also used this topping on these cheesecake bars! Insanely good!
Cheese Danishes
Ingredients
- 1 roll Pillsbury Crescent Rolls
- flour, just for dusting
Filling
- 4 ounces soft cream cheese
- ⅓ cup sugar
- splash vanilla
- 1 batch cooked blackberries (see above)
- Glaze
- ⅓ cup powdered sugar
- 2 tsp. milk
Instructions
- Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 8 slices.
- Lay each slice on a parchment lined cookie sheet.
- Use a measuring cup to flatten each roll out and build a small wall around the edge.
- Use a drop of flour to prevent sticking and press with your fingertips, too.
Filling
- Electric mix cream cheese, sugar and vanilla until smooth.
- Dollop a small amount into each "danish."
- Add a teaspoonful of blackberries.
- Bake at 350 for 15-18 minutes.
- Let cool and add a drizzle of glaze.
- Glaze
- Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.
Mary Jo Overman says
Your recipes are awesome. Could you feature more slow cooker recipes,I am 77 and dont have many recipes anymore I love your site
Hugs & Cookies xoxo says
Thanks so much! I can def try to-have u looked on at the ones I have though for now-I do have quite a few! Just type in slow cooker on the search bar-hope that helps!
Linda Zisk says
How many Danish does this recipe make? Eight? If I use 2 containers of the crescent rolls, it will make 16 Danish? I don’t mean so sound so dumb, I just want to make sure as I would like a few dozen. Thanks , sounds like a great recipe and super easy…
Hugs & Cookies xoxo says
exactly right! It makes 8 but the topping will stretch farther than 8!
The Better Baker says
YUMOYUM!! Sounds mouth-watering…looks it too. So glad you shared. Pinned!
Hugs & Cookies xoxo says
Thank u!!
Cathy A says
Made these yesterday. They are so easy to make but most importantly delicious. I only made 1/2 of the blackberry topping and still had some leftover. Thank you for sharing this recipe.
Hugs & Cookies xoxo says
Awesome!!!