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Blackberry Cream Cheese Danish

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These delightful blackberry cream cheese danishes are a perfect balance of sweet, tart, and creamy. With a buttery puff pastry base, a luscious cream cheese filling, and a vibrant homemade blackberry curd, these pastries make for an irresistible breakfast treat or dessert. The fresh blackberries on top add a touch of elegance and flavor to each bite.

Ingredients

Scale

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)

Instructions

  • Prepare the Blackberry Curd:
    • Puree the blackberries until smooth and strain out the seeds.
    • Heat the puree in a medium saucepot over medium heat until it simmers. Reduce heat to low and continue simmering until reduced to ½ cup (about 20 minutes). Cool slightly.
    • Combine ½ cup blackberry puree, sugar, egg, egg yolks, and lemon juice in a medium saucepot. Heat over medium-low, stirring constantly until the mixture thickens (about 5 minutes).
    • Remove from heat, whisk in butter until melted, and strain through a fine-mesh sieve. Set aside to cool.
  • Make the Cream Cheese Filling:
    • Beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth and well combined.
  • Prepare the Puff Pastry:
    • Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
    • Lightly dust a clean work surface with flour and roll out puff pastry sheets. Cut each sheet into 9 (3 ½-inch) rounds for a total of 18 pastries.
    • Arrange rounds on the prepared baking sheets and prick the centers with a fork.
  • Assemble the Danish Pastries:
    • Place 1 tablespoon of cream cheese filling in the center of each pastry round, leaving a border.
    • Brush the edges with egg wash and sprinkle about 1 teaspoon turbinado sugar around the edges.
  • Bake:
    • Bake for 15–18 minutes, rotating the baking sheets halfway through, until the pastries are golden brown. Let cool completely.
  • Add the Blackberry Curd:
    • Spoon 1 heaping tablespoon of cooled blackberry curd onto the center of each pastry.
    • Garnish with fresh blackberries and dust with powdered sugar, if desired.

Notes

  • If fresh blackberries are unavailable, you can substitute with frozen ones, but be sure to strain the puree well.
  • These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Nutrition

Find it online: https://deliceflash.com/blackberry-cream-cheese-danish/