My hubby has a super power…. not your normal super power of putting dirty clothes in the hamper or closing the kitchen cabinets….no. He has the super power of knowing when I make him special treats.
I wanted to make Troy something that I knew he would be over the moon for. Knowing my husband this would be something sweet, tart, and crispy. And this little beauty was born!
The softness of the cream cheese is the perfect bed for all the flavors it holds. Lemon curd complements these fresh berries beautifully-highlighting their natural sweet flavor.
My sister in law came over while I was pulling this out of the oven and I was delighted when she not only approved, but loved it as much as I knew Troy would! Woo hoo!
I hope you enjoy this as much as they did!
1 sheet Pepperidge Farm Puff Pastry, thawed
1/2 cup cream cheese, room temperature
1 tbs mint, chopped
1/4 cup lemon curd
1/2 cup blue berries
1/4 cup raspberries
1/4 cup blackberries
1 egg, whisked
White sugar to sprinkle
Powder sugar to finish
Preheat oven to 400 degrees.
Sprinkle a bit of flour on your work surface. Roll out the puff pastry to stretch, just a bit. Place on a parchment lined baking sheet. In the middle section of the pastry, spread an even layer of cream cheese. After, spread an even layer of lemon curd on top of the cream cheese. Place the berries evenly onto the lemon curd and sprinkle with mint.
On each of the remaining pastry panels, cut 1 inch strips from the top to the bottom. After, assemble the braid. Starting on one side, pull one strip across the berries. Next, pull the opposite side across and cross with the first one. Continue all the way down the pastry.
Brush danish with the whisked egg. Sprinkle with sugar and place in oven. Bake for 30-35 minutes until golden brown. Once removed and plated, sprinkle with powdered sugar.