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Blackberry Cream Cheese Danish

Yields 18 3 ½-inch pastries
Course Dessert
Cuisine European
Keyword pastry
Total Time 1 hour
Servings 18
Author Christine Ma

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

  • Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Puree blackberries until smooth. Strain seeds and discard. Heat blackberry puree in a medium saucepot over medium heat until simmering. Reduce heat to low and continue to simmer until reduced to ½ cup, about 20 minutes. Remove from heat and let cool.
  • Combine ½ cup blackberry puree (130 grams) with sugar, egg, egg yolks, and lemon juice in a medium saucepot. Heat over medium-low heat, stirring constantly. Continue to simmer until curd thickens, about 5 minutes. Remove from heat and add butter, whisking until butter is melted and fully incorporated. Strain curd through a fine-mesh sieve. Set aside and let cool.
  • Make cream cheese filling. Beat together cream cheese, sugar, egg yolk, and vanilla until well combined.
  • Lightly dust a clean work surface with flour. Roll out puff pastry sheets until you can cut 3 rows of 3 ½-inch circles for a total of 9 portions per sheet. Arrange the puff pastry rounds on the prepared baking sheet.
  • Use a fork to prick the center of each round. Fill the center with 1 tablespoon cream cheese filling, making sure to leave a border. Brush the edges with egg wash and sprinkle about 1 teaspoon turbinado sugar on the edges. Bake Danish pastries for 15-18 minutes or until golden brown, rotating the sheet pans halfway through. Remove from oven and let cool completely.
  • Fill the center of each pastry with 1 heaping tablespoon blackberry curd. Top with fresh blackberries and dust powdered sugar on top if desired.

Notes

You can divide the recipe in half to make a smaller batch if desired. Use ½ a large egg for the blackberry curd or make the entire batch and enjoy the extra curd on toast!