These beauties are almost too pretty to eat! We hand shape light, flaky, yeasted Danish dough laminated with award-winning Vermont Creamery Cultured Butter*, and fill the center with seasonal fruit and a sweet cream cheese filling featuring award-winning Zingerman’s Cream Cheese from our neighbor, Sanilac Creamery.
*Vermont Creamery’s Unsalted Cultured Butter with 82% butterfat—our go-to butter—brings rich cultured flavor to our laminated pastries. It’s earned serious praise too—2nd place winner at the 2026 American Cheese Society (ACS) Competition and a near perfect score of 99.95 out of 100 at the 2024 World Championship Cheese Contest.