{ Saskatoon Mascarpone Danish }

Mmmm, Sunday morning breakfast here we come… This creamy pastry with seasonal berries is just pure delight. Berry picking season is upon us over here, and we are swimming in pails of jamming berries, syrup berries, and baking berries. Saskatoons are a favourite in this house (though we may be partial living on a retired saskatoon farm with fields of berries ripe for the picking every year), but you could certainly swap them with any berry in this recipe.

Forming the lovely diamond-shaped pastry for these is really quite simple once you get the hang of it. See the steps in the images below, or for a little extra help you can watch this VIDEO TUTORIAL: How to Cut a Danish.

Thank you to Jessica Musslewhite for creating this tasty recipe for us with our fresh Saskatoon berries. We are looking forward to gathering around the brunch table to a plate of these fresh from the oven with all the berries the kids picked for us this season! Hope you all get a chance to enjoy these as well.

Saskatoon Danish with Whipped Mascarpone Cheese

Servings: 18 danishes


  • 1 cup saskatoons, fresh or frozen
  • 450 g pre-rolled puff pastry sheets (2 rolls)
  • 275 g mascarpone cheese
  • 1 tbsp lemon juice
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 egg, whisked


  • Preheat the oven to 375°F.
  • In a medium bowl, whip together mascarpone cheese, lemon juice, powdered sugar and vanilla using a hand blender. Set aside.  
  • Cut pastry into approximately 3.5 inch squares (18 squares). Working in batches, use a sharp knife, cut two ‘arrows’ on opposite sides of the square leaving two sides attached to the square. Flip the cut pieces across each other forming a diamond shape in the centre. Place pastry on a parchment lined baking sheet. Fill each square with a tablespoon of mascarpone filling and top with a handful of berries. 
  • Let the pastry chill in the fridge or freezer for 10 minutes prior to baking. Brush with egg wash and bake for 28-30 minutes until golden brown.