If you have a soft spot for pastries that are flaky, creamy, and bursting with fresh fruit flavors, then you are in for a real treat with this Blackberry Cream Cheese Danish Recipe. This delightful pastry combines the tender richness of cream cheese with the juicy sweetness of blackberries, all wrapped in buttery, golden puff pastry. Whether you’re serving it for a special brunch, a cozy breakfast, or an elegant afternoon snack, this recipe captures the essence of homemade comfort and effortless indulgence. The balance of textures and flavors will make you want to bake it again and again.
Ingredients You’ll Need
With just a handful of ingredients, this Blackberry Cream Cheese Danish Recipe is surprisingly simple yet packed with layers of flavor and texture. Each component plays a vital role, from the creamy smoothness of the cream cheese to the bright tartness of fresh blackberries and the satisfying crunch of turbinado sugar on top.
- 12 ounces blackberries (fresh or frozen): Fresh berries bring natural juiciness and a vibrant pop of color, but frozen can work well when out of season.
- ½ cup granulated sugar (100 grams): Sweetens the berry filling perfectly without overpowering.
- 1 large egg: Used to enrich the custard and create a gorgeous glaze on the pastry edges.
- 2 large egg yolks: Adds silkiness to the cream cheese filling, enhancing its velvety texture.
- 1 tablespoon lemon juice: Brightens the blackberry filling and balances the sweetness with a fresh tang.
- 2 tablespoons butter (28 grams): Adds richness to the filling and a delicate flavor.
- 8 ounces cream cheese, softened at room temperature: This is the star of the filling, bringing a smooth and tangy base for the berries.
- ½ cup granulated sugar (100 grams): Sweetens the cream cheese filling beautifully.
- 1 large egg yolk: Helps bind the cream cheese mixture and adds a luscious color.
- 2 teaspoons vanilla extract: Infuses the filling with warm and inviting notes.
- 2 sheets puff pastry, thawed: The flaky foundation that gives the danish its signature buttery crunch.
- 1 large egg, beaten with 1 tablespoon water (egg wash): Creates that shimmering golden finish on the pastry.
- â…“ cup turbinado sugar (73 grams): Sprinkled on top for a lovely, crunchy texture and subtle molasses flavor.
- 6 ounces fresh blackberries (for garnish): Adds visual appeal and extra bursts of fresh berry goodness.
How to Make Blackberry Cream Cheese Danish Recipe
Step 1: Prepare the Blackberry Filling
Start by gently combining the blackberries with granulated sugar, lemon juice, butter, and a large egg in a saucepan over medium heat. Cook the mixture until the berries begin to soften and release their juices, creating a delightful, lightly thickened filling. This step helps concentrate the berry flavors while mellowing their natural tartness without losing their beautiful color and texture.
Step 2: Make the Cream Cheese Filling
While the blackberry filling cools, whisk together softened cream cheese with sugar, egg yolk, vanilla extract, and the two egg yolks. This combination results in a silky, smooth filling that perfectly complements the fruity layer. Make sure to blend thoroughly until no lumps remain, creating a luscious cream cheese custard that’s creamy yet firm enough to hold shape during baking.
Step 3: Prepare the Puff Pastry
On a lightly floured surface, unfold the thawed puff pastry sheets and cut each into nine squares, creating 18 total. These individual sizes are perfect for sharing and ensure an even golden bake. Gently transfer the squares to a parchment-lined baking sheet, ready for filling.
Step 4: Assemble the Danish
Using the back of a spoon, gently spread a layer of cream cheese filling in the center of each puff pastry square, leaving a small border for the edges to rise. Next, add a dollop of the cooled blackberry filling atop the cream cheese layer. Carefully fold the edges slightly inward if desired, or leave them open to create a beautiful framed effect. Brush the exposed pastry edges with the egg wash for that irresistible golden shine.
Step 5: Bake and Garnish
Sprinkle turbinado sugar over the assembled danishes to give a subtle crunch and caramelized sweetness as they bake. Place the baking sheet in a preheated oven at 400°F (200°C) and bake for about 20 to 25 minutes, until the puff pastry is puffed up and a gorgeous golden brown. Once cooled slightly, finish with fresh blackberries on top for a fresh, inviting presentation.
How to Serve Blackberry Cream Cheese Danish Recipe
Garnishes
You can garnish these danishes with a dusting of powdered sugar or a drizzle of simple glaze if you want to add extra sweetness and an elegant touch. Fresh mint leaves also offer a lovely contrast in color and a refreshing hint that brightens every bite.
Side Dishes
Serve your Blackberry Cream Cheese Danish Recipe alongside a cup of freshly brewed coffee or a creamy latte for the ultimate brunch experience. Fresh fruit salad or a light yogurt parfait complements the richness without overwhelming the palate. For a heartier pairing, crispy bacon or breakfast sausages bring a savory balance to the sweet, fruity flavors.
Creative Ways to Present
If you want to impress guests or elevate your presentation, serve individual danishes on stylish plates lined with berry coulis or a spoonful of whipped cream. Alternatively, arrange several danishes on a rustic wooden board surrounded by fresh berries and edible flowers for a charming bakery-style spread that invites people to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover danishes keep well stored in an airtight container at room temperature for up to two days. Beyond that, refrigerate them to maintain freshness. To keep the pastry from becoming soggy, add a paper towel layer inside the container to absorb excess moisture.
Freezing
You can freeze unbaked assembled danishes by placing them on a baking sheet until frozen solid, then transfer to a freezer-safe bag. Bake directly from the freezer by adding a few extra minutes to the baking time. If freezing after baking, wrap each danish tightly in plastic wrap and foil before freezing for up to one month.
Reheating
To reheat, warm danishes in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and the pastry regains its flakiness. Avoid microwaving as it tends to make the pastry soggy rather than crisp.
FAQs
Can I use other berries instead of blackberries?
Absolutely! Raspberries, blueberries, or even a mixed berry blend will work wonderfully, providing slightly different but equally delightful flavors. Just be mindful of the moisture content to avoid soggy pastry.
Do I need to thaw frozen blackberries before using?
It’s best to thaw frozen blackberries and drain excess liquid before cooking the filling to prevent it from becoming too watery. Fresh berries work directly without any prep.
What if I don’t have puff pastry? Can I make it from scratch?
While making puff pastry from scratch is time-consuming, you can substitute with homemade puff pastry or use croissant dough for a slightly different texture. Store-bought puff pastry is convenient and provides consistent results.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, substitute cream cheese with a plant-based alternative and use dairy-free butter. Keep in mind that texture and flavor will vary slightly, but it will still be delicious!
How long can I keep assembled danishes before baking?
You can assemble the danishes and keep them covered in the refrigerator for up to 24 hours before baking. This is perfect for preparing ahead of time and enjoying fresh-baked pastries when ready.
Final Thoughts
This Blackberry Cream Cheese Danish Recipe is a wonderful way to bring a little bakery magic into your kitchen. Combining luscious cream cheese filling with vibrant blackberries and flaky puff pastry, it’s a recipe that warms your heart and delights the senses. Give it a try soon—you might find it becoming your go-to treat for breakfasts, brunches, or any moment that calls for a touch of sweet indulgence.
Print
Blackberry Cream Cheese Danish Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 18 danishes (18–24 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This delightful Blackberry Cream Cheese Danish features a flaky puff pastry filled with a luscious cream cheese mixture and sweetened blackberries, topped with a crunchy turbinado sugar finish and fresh blackberries for garnish. Perfect for breakfast, brunch, or dessert, these danishes balance creamy, fruity, and buttery flavors in every bite.
Ingredients
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)
- 8 ounces cream cheese, softened at room temperature
- ½ cup granulated sugar (100 grams)
- 1 large egg yolk
- 2 teaspoons vanilla extract
Pastry
- 2 sheets puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- â…“ cup turbinado sugar (73 grams)
Garnish
- 6 ounces fresh blackberries (for garnish)
Instructions
- Prepare the blackberry filling: In a medium saucepan, combine 12 ounces of blackberries, ½ cup granulated sugar, 1 large egg, 2 egg yolks, and 1 tablespoon lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and becomes jam-like, about 8-10 minutes. Remove from heat and stir in 2 tablespoons butter until melted and smooth. Allow to cool completely.
- Prepare the cream cheese mixture: In a mixing bowl, beat 8 ounces softened cream cheese with ½ cup granulated sugar, 1 large egg yolk, and 2 teaspoons vanilla extract until smooth and creamy. Set aside.
- Preheat and prep pastry: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Roll out the 2 thawed puff pastry sheets on a floured surface to smooth creases and slightly enlarge them.
- Assemble the danishes: Cut each puff pastry sheet into 9 equal squares (total 18 squares). Place each square on the prepared baking sheet. Using a fork, gently prick the center of each square to prevent over-rising. Spread about 1 tablespoon of cream cheese mixture in the center of each square, followed by a spoonful of the cooled blackberry filling on top.
- Apply egg wash and sugar topping: Brush the edges of each pastry square with the egg wash (beaten egg and water). Sprinkle turbinado sugar evenly over the edges and filling for a crunchy, caramelized finish.
- Bake the danishes: Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crisp.
- Garnish and serve: Remove the danishes from the oven and immediately top each with a few fresh blackberries for a burst of freshness and garnish. Allow to cool slightly before serving.
Notes
- You can use fresh or frozen blackberries for the filling; if frozen, thaw and drain excess liquid before use.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Chill puff pastry sheets well before rolling out to prevent them from becoming too sticky.
- The egg wash helps to give the pastry a beautiful golden color and helps the turbinado sugar stick effectively.
- These danishes are best served fresh but can be stored in an airtight container for up to 2 days.
- To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to refresh the crispness.
