This Blackberry Cream Cheese Danish is a delightful pastry combining the buttery layers of puff pastry with the richness of a cream cheese filling and the sweet-tart burst of blackberry curd. Perfect for brunch, dessert, or a special treat, this recipe will elevate any occasion with its elegant presentation and unforgettable flavor.
Ingredients:
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)
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:
- Make the Blackberry Curd: In a saucepan over medium heat, combine blackberries and granulated sugar. Cook, stirring occasionally, until the berries break down and release their juices (about 5 minutes). Press the mixture through a fine-mesh sieve to remove seeds, returning the smooth puree to the saucepan.Whisk in the egg, egg yolks, and lemon juice. Cook over low heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in the butter until melted and smooth. Cover and chill the curd in the refrigerator for at least 30 minutes.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and vanilla extract, mixing until combined.
- Assemble the Danishes: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Roll out the puff pastry sheets slightly and cut each into 4 equal squares (8 total). Place the squares on the prepared baking sheets. Score a smaller square about ½ inch from the edge of each puff pastry piece, being careful not to cut all the way through. Dock the center square with a fork to prevent it from puffing too much.
- Fill the Pastry: Spoon a dollop of cream cheese filling into the center of each square and spread gently within the scored area. Top with a teaspoon of chilled blackberry curd.
- Bake the Danishes: Brush the edges of the puff pastry with the egg wash and sprinkle with turbinado sugar. Bake for 18–22 minutes, or until the pastries are golden brown and puffed.
- Garnish and Serve: Once cooled slightly, top each Danish with a fresh blackberry and dust with powdered sugar. Serve warm or at room temperature.
Conclusion:
These Blackberry Cream Cheese Danishes are a show-stopping pastry with a balance of buttery, tangy, and sweet flavors. Perfect for impressing guests or indulging in a homemade treat, they’re as versatile as they are delicious.
Decadent Blackberry Cream Cheese Danish
Flaky puff pastry filled with creamy cream cheeseand luscious blackberry curd, topped with fresh blackberries and powdered sugarfor an elegant finish.
Ingredients
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
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
- Make the Blackberry Curd: In a saucepan over medium heat, combine blackberries and granulated sugar. Cook, stirring occasionally, until the berries break down and release their juices (about 5 minutes). Press the mixture through a fine-mesh sieve to remove seeds, returning the smooth puree to the saucepan. Whisk in the egg, egg yolks, and lemon juice. Cook over low heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in the butter until melted and smooth. Cover and chill the curd in the refrigerator for at least 30 minutes.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and vanilla extract, mixing until combined.
- Assemble the Danishes: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Roll out the puff pastry sheets slightly and cut each into 4 equal squares (8 total). Place the squares on the prepared baking sheets. Score a smaller square about ½ inch from the edge of each puff pastry piece, being careful not to cut all the way through. Dock the center square with a fork to prevent it from puffing too much.
- Fill the Pastry: Spoon a dollop of cream cheese filling into the center of each square and spread gently within the scored area. Top with a teaspoon of chilled blackberry curd.
- Bake the Danishes: Brush the edges of the puff pastry with the egg wash and sprinkle with turbinado sugar. Bake for 18–22 minutes, or until the pastries are golden brown and puffed.
- Garnish and Serve: Once cooled slightly, top each Danish with a fresh blackberry and dust with powdered sugar. Serve warm or at room temperature.
