If you’re ready to bring a bakery favorite right into your own kitchen, the Blackberry Cream Cheese Danish Recipe is your new best friend. This delightful pastry combines the buttery, flaky layers of puff pastry with a luscious cream cheese filling that’s perfectly sweetened and tangy, enhanced by juicy blackberries bursting with flavor. It’s the kind of treat that feels indulgent yet manageable enough to whip up for breakfast, brunch, or a special afternoon snack, guaranteed to impress anyone lucky enough to take a bite.
Ingredients You’ll Need
Each ingredient in this Blackberry Cream Cheese Danish Recipe plays a vital role in creating a balanced, delicious pastry. From the rich cream cheese to the vibrant blackberries and the golden puff pastry, here’s what you need to gather before you start baking.
- Blackberries (12 ounces): Fresh or frozen, these bring natural sweetness and tartness plus beautiful color that makes the filling pop.
- Granulated sugar (½ cup + ½ cup): Used in two places, sugar adds sweetness to contrast the tart blackberries and enrich the cream cheese filling.
- Large eggs (3 total): Eggs contribute to structure and help achieve that gorgeous golden sheen on the pastry when combined as an egg wash.
- Egg yolks (3 total): These add richness and creaminess to the filling, creating a custardy texture that everyone loves.
- Lemon juice (1 tablespoon): A splash of citrus cuts through the richness and amplifies the fruity freshness.
- Butter (2 tablespoons): Adds a velvety smoothness in the blackberry filling, boosting flavor complexity.
- Cream cheese (8 ounces, softened): The star of the filling, delivering a creamy tang and smooth texture that’s utterly irresistible.
- Vanilla extract (2 teaspoons): Introduces warm, inviting notes that elevate the filling to another level.
- Puff pastry sheets (2 sheets, thawed): The flaky, golden base that makes this Danish delight feel so special and indulgent.
- Egg wash (1 large egg + 1 tablespoon water): For brushing the pastry to ensure a glossy, beautiful finish.
- Turbinado sugar (â…“ cup): Sprinkled on top for a sweet crunch and rustic sparkle after baking.
- Additional fresh blackberries (6 ounces): Used for garnishing, adding freshness and an extra burst of color.
How to Make Blackberry Cream Cheese Danish Recipe
Step 1: Prepare the Blackberry Filling
Start by gently cooking your blackberries with half of the granulated sugar, lemon juice, and butter over medium heat until the berries soften and release their juices, creating a tantalizingly sweet yet tangy mixture. This step transforms raw fruit into a luscious filling that sets beautifully inside the Danish.
Step 2: Whip Up the Cream Cheese Mixture
While the blackberry filling cools, beat together cream cheese, the remaining granulated sugar, eggs (including yolks), and vanilla extract until smooth and creamy. This mixture becomes the rich, velvety base your blackberries will nestle into, delivering that classic cream cheese warmth.
Step 3: Prepare the Puff Pastry
Roll out your thawed puff pastry sheets lightly on a floured surface. Cut each sheet into equal-sized squares. This step sets the stage for perfectly portioned, flaky pastries that will rise beautifully while baking.
Step 4: Assemble the Danish
Spread an even layer of cream cheese mixture on each puff pastry square, leaving a border all around. Spoon a generous tablespoon of the blackberry filling over the cream cheese. Fold the edges slightly or create a simple envelope shape, making sure to leave enough exposed to showcase the filling — the best part!
Step 5: Apply Egg Wash and Sugar
Brush the edges with your prepared egg wash to promote a golden finish in the oven. Sprinkle turbinado sugar over the exposed filling and edges to add a delightful sparkle and crunchy sweetness.
Step 6: Bake and Cool
Place your arranged Danishes on a parchment-lined baking sheet and bake in a preheated 375°F (190°C) oven for about 20-25 minutes, or until the pastry is puffed and deep golden. Once out of the oven, let them cool slightly to allow the filling to set perfectly.
How to Serve Blackberry Cream Cheese Danish Recipe
Garnishes
Fresh blackberries are the natural choice for a garnish, adding brightness and texture. A light dusting of powdered sugar or a drizzle of honey can add a pretty finish and a touch of extra sweetness that complements the tart berries and creamy filling beautifully.
Side Dishes
Pair your Blackberry Cream Cheese Danish with a cup of freshly brewed coffee or a fruity herbal tea for a totally relaxing experience. A crisp green salad with citrus dressing also makes a refreshing contrast if serving as part of a larger brunch spread.
Creative Ways to Present
For a special occasion, arrange your Danishes on a large platter surrounded by edible flowers or mint leaves. Alternatively, serve each Danish with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert-worthy presentation that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Danish tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days to maintain freshness and flakiness.
Freezing
You can freeze unbaked assembled Danishes by placing them on a baking sheet until firm, then transferring to a freezer-safe container. Bake straight from frozen, adding a few extra minutes to the baking time. Baked leftovers can also be frozen for up to a month and thawed overnight before reheating.
Reheating
Warm leftover Danishes gently in a 350°F (175°C) oven for 5-7 minutes or until heated through to bring back the flaky crust and melty filling without sogginess.
FAQs
Can I use frozen blackberries for this recipe?
Absolutely! Frozen blackberries work well and can be used straight from the freezer to make the filling. Just be sure to thaw them slightly and drain excess juice if needed to prevent the pastry from getting soggy.
Is there a substitute for puff pastry?
If you don’t have puff pastry on hand, you could use a yeast-based Danish dough or a pie crust for a different texture, but puff pastry’s flakiness is what really makes this Danish special.
How do I prevent the pastry from becoming soggy?
Using a thickened berry filling and spreading the cream cheese mixture first creates a barrier that helps keep the puff pastry crisp. Also, avoid adding too much liquid and ensure the pastry edges are well sealed.
Can I double the recipe?
Definitely! This recipe scales up nicely, just remember to adjust your baking times slightly since more pastries might crowd your baking sheet.
What’s the best way to enjoy this Danish?
Enjoy it fresh out of the oven for the best experience, but it’s also wonderful at room temperature. Pairing with coffee or tea enhances the lovely balance of tart and sweet flavors.
Final Thoughts
This Blackberry Cream Cheese Danish Recipe is a true showstopper that feels elegant without too much fuss. The combination of flaky pastry, creamy filling, and luscious berries is simply irresistible. I can’t wait for you to try it and share the joy of this delightful pastry with your loved ones. Happy baking!
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Blackberry Cream Cheese Danish Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 18 servings
- Category: Dessert Pastry
- Method: Baking
- Cuisine: American
Description
This Blackberry Cream Cheese Danish is a delightful pastry featuring flaky puff pastry filled with a rich and creamy cream cheese mixture, sweetened and balanced by fresh blackberries. Perfect for a brunch treat or a special dessert, it combines the tartness of blackberries with the smoothness of cream cheese and a hint of vanilla and lemon for a refreshing, indulgent flavor.
Ingredients
Blackberry Mixture
- 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
Pastry and Topping
- 2 sheets puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- â…“ cup turbinado sugar (73 grams)
- 6 ounces fresh blackberries (for garnish)
Instructions
- Prepare Blackberry Mixture: In a saucepan over medium heat, combine the 12 ounces of blackberries, ½ cup granulated sugar, 1 large egg, 2 egg yolks, and lemon juice. Cook, stirring frequently until the mixture thickens and becomes syrupy. Stir in the butter until fully melted and incorporated. Remove from heat and let it cool.
- Make Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add the egg yolk and vanilla extract, mixing until fully combined and smooth.
- Prepare Puff Pastry: Preheat your oven to 400°F (200°C). On a floured surface, unfold the thawed puff pastry sheets. Cut each sheet into 9 equal squares to make 18 total pieces for 18 servings.
- Assemble the Danishes: Place a dollop (about 1 tablespoon) of the cream cheese filling in the center of each pastry square. Add about 1 teaspoon of the cooled blackberry mixture on top of the cream cheese. Fold the corners of each square over the filling to create a loose envelope or pinwheel shape. Press gently to seal the edges slightly.
- Apply Egg Wash and Sugar: Brush each assembled Danish with the beaten egg wash to give it a golden finish once baked. Sprinkle turbinado sugar evenly over the top for a crunchy, sweet crust.
- Bake: Place the prepared Danishes on a parchment-lined baking sheet. Bake them in the preheated oven for 15-18 minutes or until the pastries are puffed up and golden brown.
- Garnish and Serve: Remove the Danishes from the oven and let cool slightly. Garnish each with a few fresh blackberries on top before serving.
Notes
- You can use fresh or frozen blackberries; if using frozen, thaw and drain excess liquid before cooking.
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Egg wash is key for a golden, glossy finish on the pastry.
- Turbinado sugar adds a nice crunch and a slight molasses flavor to the crust.
- Store leftovers in an airtight container and refrigerate for up to 2 days. Reheat briefly in an oven or toaster oven to retain crispness.
