Description
These Blackberry Cream Cheese Danish pastries are an irresistible combination of flaky puff pastry, creamy filling, and luscious blackberry curd. Perfect for brunch, dessert, or gifting, these danishes offer a delightful blend of sweet and tangy flavors. Impress your guests with this easy yet elegant recipe!
Ingredients
Scale
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)
Instructions
- Prepare the Blackberry Curd:
Puree the blackberries until smooth and strain the seeds out. In a saucepan, heat the puree over medium heat until it simmers, then reduce the heat to low and simmer until reduced to ½ cup (about 20 minutes). Cool slightly. In a separate bowl, combine ½ cup of the puree with sugar, egg, egg yolks, and lemon juice. Stir over medium-low heat for about 5 minutes until thickened. Remove from heat, whisk in butter until melted, and strain through a fine-mesh sieve. Let cool. - Make the Cream Cheese Filling:
Beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. - Prepare the Puff Pastry:
Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry sheets on a floured surface. Cut each sheet into 9 (3 ½-inch) rounds. Prick the centers with a fork. - Assemble the Danish Pastries:
Place a tablespoon of cream cheese filling in the center of each puff pastry round, leaving a border. Brush the edges with egg wash and sprinkle with turbinado sugar. - Bake:
Bake the pastries for 15–18 minutes, rotating halfway through, until golden brown. Let cool completely. - Add the Blackberry Curd:
Once the pastries are cooled, spoon 1 tablespoon of the cooled blackberry curd into the center of each pastry. Garnish with fresh blackberries and dust with powdered sugar, if desired.
Notes
- You can make the blackberry curd and cream cheese filling ahead of time. Store them in airtight containers in the fridge for up to 2 days.
- If you don’t have turbinado sugar, regular granulated sugar can also work, though it won’t give you the same crunch.
- You can also experiment with other fruit curds like lemon or raspberry to switch up the flavor.
- If you’re using frozen blackberries, be sure to thaw them completely before using them in the recipe.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European (French, Mediterranean)
Nutrition
- Serving Size: 1 Danish (approximately 1 pastry)
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60 mg