Blackberry Cream Cheese Danish
A delightful treat that combines flaky pastry, creamy filling, and tangy blackberry curd, perfect for breakfast or afternoon tea.
Ingredients
For the Blackberry Curd
- 12 oz Blackberries, fresh or frozen Bursting with flavor and vibrant color.
- 1/2 cup Granulated Sugar For the blackberry curd.
- 1 tablespoon Lemon Juice, fresh Adds a bright zing.
For the Cream Cheese Filling
- 8 oz Full-Fat Cream Cheese, softened For a creamy, velvety filling.
- 1/3 cup Granulated Sugar To balance the tanginess.
- 1 large Egg Yolk Adds richness.
- 2 teaspoons Vanilla Extract Infuses warmth and depth.
- 1 pinch Fine Salt Enhances all flavors.
For the Pastry
- 2 sheets Puff Pastry, thawed and cold Provides a flaky exterior.
- 1 large Egg For the egg wash.
- 1 tablespoon Water Mixed with egg for egg wash.
- 1/4 cup Turbinado Sugar For sprinkling on top.
- 6 oz Fresh Blackberries For topping.
- 2 tablespoons Powdered Sugar For light dusting.
Instructions
Make the Blackberry Curd
- Puree the blackberries until smooth and press the puree through a fine-mesh sieve into a saucepan.
Simmer the Puree
- Place the strained blackberry puree over medium heat and let it simmer until it reduces to about 1/2 cup, approximately 12-18 minutes.
Prepare Curd Mixture
- In a separate saucepan, whisk together the reduced puree, granulated sugar, whole egg, two yolks, and lemon juice over medium-low heat until thickened, about 5-7 minutes.
- Remove from heat and whisk in melted butter, then strain through a sieve.
Make the Cream Cheese Filling
- Beat cream cheese, 1/3 cup granulated sugar, egg yolk, vanilla extract, and a pinch of salt until smooth. Chill until ready to use.
Prepare the Puff Pastry
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper. Roll the puff pastry and cut into 12 equal squares or rounds.
Assemble the Danishes
- Score a 1/2-inch border around the edges and prick the center with a fork.
- Spoon about 1 tablespoon of the cream cheese filling into the center and brush edges with egg wash.
- Sprinkle with turbinado sugar.
Bake and Finish
- Bake for 15-18 minutes until golden brown, rotating pans halfway through.
- Let cool for at least 15 minutes, then spoon blackberry curd into pastries, top with blackberries, and dust with powdered sugar.
Notes
Keep ingredients cold to achieve the perfect flaky texture. Don't overfill pastries, rotate pans halfway through baking for even cooking, and let cool before serving.