Description
This Blackberry Cream Cheese Danish is a delightful pastry combining flaky puff pastry with a rich, creamy filling and sweet-tart blackberries. Perfect for brunch or a special breakfast treat, each bite blends the buttery pastry with luscious cream cheese and vibrant berries, topped with a crunchy turbinado sugar sprinkle for extra texture.
Ingredients
Scale
Blackberry Filling
- 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
Danish Pastry
- 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 the Blackberry Filling: In a medium saucepan over medium heat, combine 12 ounces of blackberries, ½ cup granulated sugar, 1 large egg, 2 egg yolks, and 1 tablespoon lemon juice. Cook, stirring frequently until the mixture thickens and the berries break down, about 8-10 minutes. Remove from heat and stir in 2 tablespoons butter until melted and smooth. Set aside to cool.
- Make the Cream Cheese Filling: In a mixing bowl, beat 8 ounces softened cream cheese with ½ cup granulated sugar until smooth. Add 1 egg yolk and 2 teaspoons vanilla extract and mix until fully combined and creamy.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, lay out the thawed puff pastry sheets. Cut each sheet into 9 equal squares for a total of 18 squares.
- Assemble the Danishes: Place a spoonful of cream cheese filling in the center of each pastry square. Top with a spoonful of the cooled blackberry filling. Fold the corners of each square slightly towards the center to create a simple frame, making sure to leave some filling visible in the center.
- Apply Egg Wash and Sugar: Brush the edges of each pastry with the beaten egg wash to promote browning. Sprinkle the dusted turbinado sugar evenly over the exposed filling and pastry edges for extra crunch and sweetness.
- Bake the Danishes: Arrange the assembled pastries on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20-25 minutes, or until the pastry is puffed, golden brown, and crisp.
- Garnish and Serve: Remove the danishes from the oven and let them cool slightly. Garnish each with a few fresh blackberries. Serve warm or at room temperature for best flavor and texture.
Notes
- Use fresh or frozen blackberries for the filling; if using frozen, thaw and drain excess liquid before cooking.
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Puff pastry sheets must be thawed completely before cutting and assembling for best results.
- Be careful not to overfill the pastries to prevent leaking during baking.
- For a dairy-free version, substitute cream cheese with a plant-based alternative and butter with a vegan option.
