Description
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
- Serving Size: 1 pastry
- Calories: 210kcal
- Sugar: 16g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg