Blackberry Cream Cheese Danish
These Blackberry Cream Cheese Danishes are delightful pastries filled with luscious blackberry curd and creamy cream cheese filling, all enveloped in flaky puff pastry. Perfect for brunch or a sweet treat!
Recipe Overview
Yields: 18 pastries
Total Time: 1 hour
Course: Dessert
Cuisine: European
Servings: 18
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 (for egg wash) 🥚
⅓ cup turbinado sugar (73 grams) 🌾
6 ounces fresh blackberries (for garnish) 🍇
Powdered sugar (for garnish) 🍩
Instructions
Step 1: Prepare the Blackberry Curd
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Puree the blackberries until smooth. Strain the seeds and discard.
Heat the blackberry puree in a medium saucepan over medium heat until it simmers.
Reduce heat to low and continue to simmer until reduced to ½ cup (about 20 minutes). Remove from heat and let cool.
In another medium saucepan, combine ½ cup of the blackberry puree, sugar, egg, egg yolks, and lemon juice. Heat over medium-low heat, stirring constantly, until the curd thickens (about 5 minutes).
Remove from heat and add butter, whisking until melted and fully incorporated. Strain the curd through a fine-mesh sieve, set aside, and let cool.
Step 2: Make the Cream Cheese Filling
In a mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until well combined.
Step 3: Prepare the Puff Pastry
Lightly dust a clean work surface with flour. Roll out each sheet of puff pastry until you can cut out 3 rows of 3 ½-inch circles (9 portions per sheet).
Arrange the puff pastry rounds on the prepared baking sheets. Use a fork to prick the center of each round.
Fill the center of each pastry with 1 tablespoon of cream cheese filling, ensuring a border around the edges.
Brush the edges with the egg wash and sprinkle about 1 teaspoon of turbinado sugar on the edges.
Step 4: Bake the Danishes
Bake the pastries for 15-18 minutes or until golden brown, rotating the sheets halfway through baking.
Remove from the oven and let cool completely.
Step 5: Assemble the Danishes
Fill the center of each cooled pastry with 1 heaping tablespoon of blackberry curd.
Top with fresh blackberries and dust with powdered sugar if desired.
Notes
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 2 days.
Serving Suggestion: These danishes are best enjoyed fresh but can be reheated briefly in the oven to regain their flaky texture.
Enjoy your delicious Blackberry Cream Cheese Danishes—perfect for a sweet breakfast or a delightful dessert! 🍇✨