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

Scale

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)
⅓ cup turbinado sugar (73 grams)
6 ounces fresh blackberries (for garnish)

Cook Mode Prevent your screen from going dark

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.