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
Scale
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.
