Made with a flaky pastry crust and a sweetened cream cheese filling, this Glazed Blackberry Cheese Danish Braid is filled with a layer of sweet cream cheese and juicy homemade blackberry preserves.
Below I explain how to make everything from scratch. I understand that this is not feasible every time so I give you options for store-bought items that I've tested for this recipe to make it a BREEZE to make in a pinch!
This recipe is one of my absolute favorites. It is such a show stopping item to serve for breakfast or brunch, your guests will seriously be so impressed. Happens every time! They don't have to know how easy it really is to make! I promise, nothing compares to the deliciously rich and creamy goodness of a homemade cheese danish with blackberries.
Why you'll love this recipe
- These danish braids look fancy and very intricate. Perfect addition to a shower or brunch party! Cut them up into little slices and serve.
Ingredients needed
Pastry Dough
- Warm water
- Active dry yeast
- Whole milk
- Egg
- Granulated sugar
- Salt
- All-purpose flour
- Unsalted butter
Dough tip
The buttery homemade pastry dough is really worth the extra step of making because it truly melts in your mouth. While I love making it from scratch, sometimes you just don't have the time. Skip making the dough and use store-bought puff pastry dough instead. You will need two sheets since this recipe makes enough filling for 2 danishes
Blackberry Preserves
- Blackberries: frozen (not thawed)
- Granulated sugar
- Corn starch
- Water
Berry Preserves Tip
Substitute 1 cup of store-bought blackberry preserves if you do not want to make it from scratch. Use ½ cup for each Danish braid filling.
Cream Cheese Filling
- Cream cheese
- Granulated sugar
- Vanilla extract
- Sour cream
- Powdered sugar
- Unsalted butter
Glaze
- Powdered sugar
- Vanilla extract
- Cream or milk
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use just the sweet cream cheese filling for a classic cream cheese danish! Definitely reminiscent of a Starbucks cheese danish.
- Use a different flavor of preserves for a different variation. Blueberries, Raspberries and strawberries are all delicious ideas.
- Place thinly sliced apples on top of cream cheese filling and sprinkle with cinnamon for a fall version.
- Use lemon curd in place of preserves and make a lemon cheese danish.
Braiding these danishes looks so much harder than it really is. You essentially just over each side back and forth on top of each other, making it look like a braid when it's done. This dessert is a sure way to trick your friends and family into thinking you spent lots of time working on it!
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Vanilla Glazed Blackberry Cheese Danish Braid
Ingredients
Blackberry Preserves
- 2 ½ cups blackberries frozen (not thawed)
- 3 tbs granulated sugar
- 4 teaspoon corn starch
- 2 tbs water cold
Pastry Dough
- ¼ cup warm water 105F-115°F
- 2 ½ teaspoon active dry yeast 1 standard package
- ½ cup whole milk
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter cold and cubed
Sweet Cream Cheese Filling
- 4 oz cream cheese softened
- 3 tbs granulated sugar
- ¼ vanilla extract
- 1 teaspoon sour cream
- ¼ cup powdered sugar
- ½ tbs unsalted butter softened
Egg Wash
- 1 egg
- 2 tbs milk
Vanilla Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tbs heavy cream
Instructions
- For the blackberry preserves
- In a small saucepan, heat blackberries and sugar on low-medium heat. Let the berries cook down a bit and start to soften and juices start flowing out, about 5 minutes.
- Mix together the cornstarch and water and add to blackberry mixture. Raise the temperature a bit to a GENTLE boil. Be careful not to scorch the bottom, stir frequently for about 2-3 minutes.
- Once blackberries are thickened, remove from heat and cool completely.
- How to make the pastry dough
- Pour warm water into a large bowl and sprinkle yeast in top. Stir gently and allow to sit for about 3 minutes until a foamy thick layer appears to ensure your yeast is alive.
- Mix together the milk, sugar, egg and salt and set aside.
- Place flour into a large bowl and cut in butter until mixture is crumbly. Add the flour mixture to the egg mixture and VERY gently fold these together. Fold the two mixtures just until the dry ingredients are just moistened enough to form a large dough ball.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
- Take the dough out and start the rolling and folding. The dough will be very sticky so make sure your surface is floured liberally.
- Gently flatten the dough with the palm of your hands into a small square, this will help it stay in a more rectangular shape, rather than round.
- Roll out the dough with your rolling pin into a 15in long rectangle. Make sure your dough is not sticking to the counter and add some more flour if needed.
- Fold down twice, like a business latter and then roll out into large rectangle. Do this process one more time.
- Fold dough into a square and wrap tightly in plastic wrap. Set in refrigerator for 15-30 minutes minimum and maximum, up to one day.
- Take dough out of the refrigerator and cut it in half. If you are only making one braid, wrap up the second half and put it in the freezer to use another day.
- Roll out your dough onto a parchment lined baking sheet to make about a 12x6in rectangle. It will be very difficult to transfer the soft filled braid from the counter to baking sheet.
- Cut off two corners of the dough on top and then two small triangles at the other end.
- For the Cream Cheese Filling
- Cream together the cream cheese, sour cream and butter until smooth.
- Add in the granulated sugar, vanilla and powdered sugar. Mix everything until completely smooth.
- Spread a layer of the cream cheese filling down the middle of prepared dough.
- Add ½ of the cooled blackberry preserves for each one.
- Start cutting slanted strips along each side of the filling. A pizza cutter works best for this or a very sharp knife. Start overlapping the strips, going from side to side - "braiding". When you get to the bottom, leave the last two strips and fold the end up to seal the filling in, overlap the last two strips on top.
- Beat your egg wash ingredients together and brush over top of the entire braid.
- Preheat oven to 375° and bake for 15-20 minutes or until golden.
- Vanilla Glaze
- Whisk powdered sugar, vanilla and cream into a small bowl until smooth. Drizzle on top before serving.
Bill Isemann says
Looks like a wonderful recipe, the ads were maddening....gave up trying to read it
Sarah Preston says
I made this yesterday and it was a huge hit with my family!! Glad the recipe makes enough dough for 2 danishes because we ate it all in one sitting! I used blackberries that I had in my freezer that we picked over the summer so I ended up needing a lot more sugar than the recipe called for, but other than that I didn't change a thing. This recipe is perfection.
TERRY OL says
Looks delicious will try it real soon.
Katie says
Is the filling recipe for 1 or 2 braids?
Jessica says
It will enough for 2.
Diane says
I have looked over this recipe (Blackberry Cream Cheese Danish) a few times and I could not find instructions as to what to do with the yeast after mixing with warm water. I am assuming it is supposed to be mixed in with the milk mixture. Is that correct?
L says
I would recommend. Like you said: add to mixture.
I just look at it like I was
'making bread'..
H2o + yeast. ..Wait. Add to flour.mix etc..etc
?
Stacy says
If I want to freeze this, is it better to freeze uncooked or cooked?
Jessica says
I would recommend freezing it cooked and reheat when you want to serve it.
Stacy says
Can I make the entire braided loaf the night before and bake the next morning?
Jessica says
Absolutely! Just place in the refrigerator overnight and bake when ready.
Tricia says
Never found the video....
connie says
It was delicious! Everybody thought it was fantastic. It is really easy to make.