Blackberry Cream Cheese Danish

Introduction

When it comes to recipes that are as visually stunning as they are delicious, the Blackberry Cream Cheese Danish is a true winner. One weekend, I decided to make a batch for my family’s brunch. The results? Absolute delight! Each flaky bite paired with the creamy filling and vibrant blackberry curd received rave reviews. Even the youngest members of the family went back for seconds, and my partner couldn’t stop commenting on how bakery-worthy these pastries looked.

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Why You’ll Love Blackberry Cream Cheese Danish

This recipe combines the elegance of European pastries with the simplicity of home baking. Here’s why you’ll fall in love with these danishes:

• Flaky and Buttery Layers: Puff pastry ensures every bite is light, crispy, and golden.
• Sweet and Tangy Blackberry Curd: Made with fresh blackberries, this curd bursts with fruity flavor.
• Creamy Filling: The cream cheese layer adds a luxurious texture that balances the tartness of the blackberries.
• Versatile: Serve these pastries for breakfast, dessert, or a special occasion.
• Effortless Elegance: While they look sophisticated, they’re surprisingly easy to make with store-bought puff pastry.

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Ingredients

For the Blackberry Curd:

• 12 ounces blackberries (fresh or frozen)
• ½ cup granulated sugar (100 grams)
• 1 large egg
• 2 large egg yolks
• 1 tablespoon lemon juice
• 2 tablespoons butter (28 grams)

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened at room temperature
• ½ cup granulated sugar (100 grams)
• 1 large egg yolk
• 2 teaspoons vanilla extract

Remaining Ingredients:

• 2 sheets puff pastry, thawed
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• ⅓ cup turbinado sugar (73 grams)
• 6 ounces fresh blackberries (for garnish)
• Powdered sugar (for garnish)

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Instructions

Step 1: Prepare the Blackberry Curd

1. Puree the blackberries until smooth and strain out the seeds.
2. Heat the puree in a medium saucepot over medium heat until it simmers. Reduce heat to low and simmer until reduced to ½ cup (about 20 minutes). Cool slightly.
3. Combine ½ cup blackberry puree, sugar, egg, egg yolks, and lemon juice in a medium saucepot.
4. Heat over medium-low, stirring constantly, until the mixture thickens (about 5 minutes).
5. Remove from heat, whisk in butter until melted, and strain through a fine-mesh sieve. Let cool.

Step 2: Make the Cream Cheese Filling

1. Beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.

Step 3: Prepare the Puff Pastry

1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. Lightly dust a work surface with flour. Roll out puff pastry sheets and cut each into 9 (3 ½-inch) rounds for a total of 18 pastries.
3. Arrange rounds on baking sheets and prick the centers with a fork to prevent puffing.

Step 4: Assemble the Danish Pastries

1. Place 1 tablespoon of cream cheese filling in the center of each pastry round, leaving a border.
2. Brush edges with egg wash and sprinkle 1 teaspoon turbinado sugar around the border.

Step 5: Bake

1. Bake pastries for 15–18 minutes, rotating sheets halfway through, until golden brown. Let cool completely.

Step 6: Add the Blackberry Curd

1. Spoon 1 heaping tablespoon of cooled blackberry curd onto each pastry.
2. Garnish with fresh blackberries and dust with powdered sugar if desired.

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Nutrition Facts

• Servings: 18 danishes
• Calories Per Serving: Approximately 180

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Preparation Time

• Total Time: 1 hour
• Active Prep Time: 30 minutes

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How to Serve

• Arrange pastries on a decorative platter for an elegant dessert table.
• Serve warm with coffee or tea for a cozy brunch.
• Add a drizzle of honey or additional powdered sugar for extra sweetness.
• Pair with fresh fruit for a colorful spread.
• Pack in a container for a picnic-friendly treat.

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Additional Tips

1. Strain the Blackberry Curd: Use a fine-mesh sieve for a silky-smooth texture.
2. Work Quickly with Puff Pastry: Keep it cold to maintain its flakiness.
3. Even Filling Distribution: Use a piping bag for precise placement of the cream cheese filling.
4. Prevent Soggy Pastries: Avoid overfilling the pastries to keep the bottoms crisp.
5. Make Ahead: Prepare the curd and cream cheese filling a day in advance to save time.

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FAQ Section

1. Can I use frozen puff pastry?
Yes, frozen puff pastry works perfectly. Just ensure it’s fully thawed before rolling.

2. Can I substitute blackberries with another fruit?
Absolutely! Raspberries, blueberries, or even strawberries would work well.

3. How do I store leftover danishes?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a fresh taste.

4. Can I make the curd ahead of time?
Yes, blackberry curd can be made up to 3 days in advance and stored in the fridge.

5. Is there a gluten-free option?
You can use gluten-free puff pastry if available, and ensure all other ingredients are gluten-free.

6. Can I freeze these pastries?
Yes, freeze baked pastries without the curd for up to 2 months. Thaw, reheat, and add curd before serving.

7. Can I make mini versions of this recipe?
Certainly! Cut the pastry into smaller rounds and adjust the baking time accordingly.

8. Can I use store-bought blackberry jam instead of curd?
While the flavor won’t be as rich, store-bought jam is a convenient alternative.

9. Do I need to grease the baking sheets?
No, parchment paper will prevent sticking and make cleanup easier.

10. What if I don’t have turbinado sugar?
You can substitute it with regular granulated sugar or coarse sugar for a similar effect.

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With its vibrant colors, creamy textures, and sweet-tart flavors, the Blackberry Cream Cheese Danish is sure to become a family favorite! Whether you’re hosting a brunch or simply treating yourself, this recipe delivers bakery-quality results right from your own kitchen.

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