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Easy Blackberry and Cream Cheese Danish Recipe

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This blackberry and cream cheese danish is a flaky, buttery croissant - braided and stuffed with cream cheese and blackberries. It's what pastry dreams are made of. It only takes a few minutes to make and even less time to eat.
Easy Blackberry and Cream Cheese Danish Recipe

This easy Blackberry and Cream Cheese Danish took just a couple of minutes to throw together, but tastes like it came straight from a pastry shop. To say we loved it would be an understatement.

This makes a great breakfast (we love serving it on Christmas morning!), brunch, or even dessert recipe. And we love how easy it is to double or customize.

RELATED RECIPE: LOOKING FOR MORE DELICIOUS BREAKFAST RECIPES? TRY OUR LEMON BLUEBERRY BREAKFAST CAKE. IT’S AMAZING! 

How to make our Blackberry Danish:

  1. Preheat the oven to 375 degrees
Cream cheese and sugar in mixing bowl

2. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.

Cream cheese filling for blackberry danish

3. Open crescent roll dough and unroll, leaving crescents all together in one large rectangle. On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan. (If you’re not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)

Puff pastry cut for braiding

4. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries or blackberry pie filling (in this one, we did both and it was delicious!).

Puff pastry stuffed with cream cheese and blackberries

5. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.

Blackberry and Cream Cheese Pastry unbaked

6. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
Once danish has cooled, remove to a serving platter. And make the icing (optional) for topping.

Blackberry Cream Cheese pastry

How to make the icing

This icing just needs 3 ingredients: powdered sugar, vanilla, and cream.

Icing ingredients for puff pastry

In a small bowl, whisk together powdered sugar, vanilla and cream to create your icing. Depending on how thick or thin you want your icing to be, you may need to add more or less cream. Finish off your danish by drizzling the icing over top before serving.

Baked Blackberry and Cream Cheese puff pastry

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Want to make a handheld version?

Try our Berries ‘n Cream Puff Pastry Turnovers.

Other variations

We think the blackberries in this recipe are delicious, but you could easily make any flavor you’d like. Here are some of our favorites:

  • Apples and cinnamon
  • Cherry
  • Just the cream cheese filling with almond slices on top
  • Raspberry filling with a thin layer of Nutella added inside, too

More Pastry Recipes:

If you love this danish, you’ll love these recipes, too:

Easy Blackberry Danish

Easy Blackberry and Cream Cheese Danish Recipe

A flaky, buttery croissant – braided and stuffed with cream cheese and blackberries.
Serving8
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Ingredients

  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3 Tablespoon flour
  • 8 ounce tube Pillsbury Crescent rolls , or crescent roll sheet
  • 21 ounces blackberry pie filling
  • 1 cup fresh blackberries

Icing

  • 1/2 cup powdered sugar
  • 2 Tablespoons heavy cream
  • 1/8 teaspoon vanilla

Instructions

  1. Preheat oven to 375 degrees. 
  2. In a small bowl, combine cream cheese, sugar, vanilla, and flour. Set aside.
  3. Open crescent roll dough and unroll, leaving crescents all together in one large rectangle
  4. On an ungreased baking sheet, lay the crescent roll rectangle. The dough should be almost the entire length of a half sheet pan.  (If you're not using a crescent roll sheet, be sure to press edges together to even out edges and seal any holes.)
  5. Cut 1/2 inch diagonal strips up each side of the dough. 
  6. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.  Top with blackberry pie filling or fresh blackberries (or both). You may not need to use the whole can, just enough to cover it well.
  7. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.  You may have excess dough once you reach the end of the danish, so fold them in as best as you can. 
  8. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
  9. Once danish has cooled, remove to serving platter.

Icing

  1. In a small bowl, whisk together powdered sugar, vanilla and cream to create icing.
  2. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Notes

We think the blackberries in this recipe are delicious, but you could easily make any flavor you’d like. Here are some of our favorites:
  • Apples and cinnamon
  • Cherry
  • Just the cream cheese filling with almond slices on top
  • Raspberry filling with a thin layer of Nutella added inside, too

Nutrition

Calories: 199 kcal · Carbohydrates: 23 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 6 g · Cholesterol: 36 mg · Sodium: 93 mg · Potassium: 39 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 436 IU · Calcium: 30 mg · Iron: 1 mg
Cuisine: American
Author: Camille Beckstrand
Course: Breakfast
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Easy Blackberry and Cream Cheese Danish

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Published: February 17, 2023

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Questions & Reviews

  1. Rhondi says:
    Looks delicious and easy!
  2. Lindsay says:
    I always thought that danishes were hard to make, but I have got to try this! I think I better start working out more, since I feel like I HAVE to make all your delicious recipes. :)
  4. Sarah says:
    Do you think this freezes well? Would you cook first then freeze?
  5. stacey says:
    oh my! this looks so delish! saving it!
    stacey
  6. Jennifer says:
    Blackberry is one of my favs!! I'm so pinning this!!
  7. Molly says:
    I love this recipe, but had a really hard time with the dough cooking all the way through. Did anyone else have this problem? If so how did you fix it??
  8. Susan says:
    Why does the link to this on Pinterest say it leads to spam and that other users have reported it as spam?
  9. acummings says:
    Made this morning and it was super easy and delish! Im going to try to freeze a few pieces and see how it goes. I had the same problem with cooking all the way through, it really needs the 15-20 minutes even thiugh it gets golden brown first. My oven is hot so I turned it down a bit for the last 5 minutes so they didn't burn.
  10. Dana says:
    such a great idea!! wan this..now!!
  11. Lauren says:
    Oh fun! I made one exactly like this a while back! So easy, right?
  12. Lori Finch says:
    I shared this recipe on my blog after I made it. It was so easy, and so very yummy! thanks!
  13. Annie says:
    Can i make these in individual small pieces instead of one large one then cutting it?
  14. Cyd says:
    That should work. Watch them closely because the cooking time may not be as long.
  15. Dana says:
    You can get crescent rolls in one large sheet now. Not all places have it, but if you look closely, this will make it easier!
  16. Lori says:
    Sisters, I cannot visualize what you did with the dough and triangles. Can you post a picture or provide some clarification. They look wonderful!
  17. Cyd says:
    Hi Lori, I understand that this can be kind of confusing. Open your dough and when you unroll it you will have two rectangles that have 4 rolls hooked together with seams. You will want to place one rectangle on the cookie sheet so that it's a horizontal rectangle (lying down). Then place the other on right above it so that they are touching. Then with your finger gently push on all the seams of each roll and where the two pieces connect so that they don't come apart during cooking. So you basically have one big seamless rectangle dough sheet (Pillsbury also makes crescent roll dough like this now which would save you this crazy step) spread out on your cookie sheet. It really will only take you one minute to do this, just sounds complicated for your first time. Then with kitchen scissors or a knife make 1/2 inch slits up both sides of the dough. About 1 inch apart. Then you add all the ingredients down the center. Then carefully starting at one end pull on piece of dough from the side and cross over the filling, then pull from the other side and cross that dough over. Just continue down with a weaving/braiding pattern. That's all there is to it. Hope this helps. Let me know if I can answer anymore questions. Cyd (mom of the Six Sisters)
  18. Christine says:
    Your instruction above to Lori to cut 1/2" strips "about 1 inch apart on both side" is very helpful to me. I made this and it was a very yummy mess because I did not get the braid correct. Also the ingredient list says "1 tube ...rolls". I guessed 8oz with 8 rolls. Are you leaving the size off so we can choice what we like? Or is one size better than another? Thank you
  19. Cyd says:
    It's the 8 ounce tube of crescent roll dough. Pillsbury also makes a seamless dough that is great with recipe too and is 8 ounces.
  20. Christine says:
    Can you put this together the night before and bake in the morning??
  21. Cyd says:
    It should work fine. Cover with plastic wrap and keep in the fridge overnight.
  22. Debra Davis says:
    Would this work with puff pastry?
  23. Cyd says:
    Yes, Puff pastry should work too.
  24. Malinda says:
    If using fresh blackberries do you have to cook them down to make a “filling”???
  25. Momma Cyd says:
    In the picture we used both blackberry pie filling and fresh blackberries for the recipe. You can just fresh blackberries if you want. We like it with the gooey pie filling.
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