In a small saucepan, combine the berries, sugar, and lemon juice over medium heat. Simmer for about 5–8 minutes, mashing some berries with a fork to release their juices. Stir in the cornstarch slurry and boil for 1 minute until thickened and glossy. Let it cool completely before using (it will thicken further).
Step 2
In a medium bowl, beat the softened cream cheese, sugar, vanilla, and egg yolk until completely smooth.
Step 3
Preheat your oven to 400°F (200°C). Unfold the cold puff pastry onto a floured surface. Cut each sheet into 4 or 6 squares. Use a sharp knife to lightly score a border about 1/2 inch from the edge of each square (don't cut all the way through). Prick the center area inside the border with a fork to prevent it from rising too much.
Step 4
Place about 1 tablespoon of the cheese filling into the center of each pastry square. Top the cheese with a spoonful of the cooled berry sauce. Brush the exposed pastry edges with the egg wash. Bake for 15–20 minutes or until the pastry is deep golden brown and puffed.
Notes
If the puff pastry gets too warm and soft while you're working, pop the tray in the fridge for 10 minutes before baking. Cold butter in the dough is what creates those flaky layers.
It’s tempting to pile on the berries, but too much sauce will run over the edges and prevent the pastry from "puffing" properly.
For a true bakery look, whisk 1/2 cup powdered sugar with 1 tbsp milk and drizzle it over the danishes once they have cooled for at least 10 minutes.
This dish is special because...
This recipe uses store-bought puff pastry to save time while delivering a professional bakery look. The homemade mixed berry sauce (compote) adds a bright, tart contrast to the rich cream cheese.
