Blackberry Cream Cheese Danish

This blackberry cream cheese danish combines buttery puff pastry with tangy cream cheese filling and a vibrant blackberry curd that creates the perfect balance of sweet and tart flavors. Finished with fresh blackberries, these delicate pastries make an impressive addition to any brunch table or dessert platter.

I first made these danish pastries for a Mother's Day brunch and they've become my signature baked good. Something about the contrast between the tart blackberries and rich cream cheese against the buttery pastry makes everyone think I'm a much more accomplished baker than I really am.

Ingredients

• Blackberries: Both fresh and frozen work wonderfully here. The fresh berries provide beautiful garnish while frozen are perfect for the curd
• Cream cheese: Use full fat for the richest flavor and best texture. Make sure it's properly softened to avoid lumps
• Puff pastry: Look for all butter versions for the best flavor. Thaw completely before working with it
• Turbinado sugar: These coarse sugar crystals add delightful crunch and caramelization to the pastry edges
• Vanilla extract: Spring for pure vanilla extract rather than imitation for the best flavor
• Lemon juice: Adds brightness that balances the sweetness of the blackberry curd
• Eggs: Create richness in both the curd and cream cheese filling while the egg wash gives a beautiful golden finish

Step-by-Step Instructions

Prepare the blackberry puree:

Begin by pureeing your blackberries until completely smooth. Strain this mixture through a fine mesh sieve, pressing firmly to extract all the juice while leaving the seeds behind. The seeds can make the curd grainy, so this step is essential. Simmer the strained puree over medium heat, stirring occasionally until it reduces by about half. This concentrates the blackberry flavor and creates a more intense base for your curd.

Make the blackberry curd:

Combine your reduced blackberry puree with sugar, whole egg, and egg yolks in a medium saucepan. Heat this mixture slowly over medium low heat, whisking constantly to prevent the eggs from scrambling. The curd will gradually thicken and coat the back of a spoon. When it reaches a pudding like consistency, remove from heat and whisk in butter piece by piece until fully incorporated. Strain again to ensure a silky smooth texture.

Create the cream cheese filling:

Beat the softened cream cheese until completely smooth before adding any other ingredients. This prevents lumps in your final filling. Add the sugar gradually, then mix in the egg yolk and vanilla until just combined. The filling should be smooth and fluffy but not overmixed, which can make it too loose.

Form and bake the danish:

Work with cold but pliable puff pastry on a lightly floured surface. Roll gently to even out the pastry and cut uniform circles. The fork pricking is crucial as it prevents the centers from puffing up while allowing the edges to rise. When adding the cream cheese filling, keep it centered with a clear border around the edges. The egg wash helps create that signature golden brown color while the turbinado sugar adds both sweetness and a wonderful textural contrast.

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The blackberry curd is truly the star of this recipe. I discovered its magic when I had an abundance of wild blackberries one summer and was looking for ways to preserve their vibrant color and flavor. Now I make extra curd just so I can spread it on toast or swirl it into yogurt throughout the week.

Make Ahead Options

The beauty of this recipe is how well it can be broken down into components. The blackberry curd can be prepared up to three days ahead and stored in an airtight container in the refrigerator. Similarly, the cream cheese filling can be made a day in advance. The puff pastry rounds can even be cut, pricked, and stored between layers of parchment paper in the refrigerator overnight. This makes assembly quick and easy when you're ready to bake, perfect for entertaining or holiday mornings when you want to minimize last minute preparation.

Customizing Your Danish

While blackberries create a stunning visual impact with their deep purple hue, this versatile recipe works beautifully with other fruits. Try raspberries for a similar tartness or strawberries for a sweeter option. Blueberries create a more jammy consistency that works wonderfully with the cream cheese. You can also experiment with adding different extracts or citrus zests to the cream cheese filling. Almond extract pairs beautifully with cherries, while orange zest complements blueberries. The possibilities are endless once you master the basic technique.

Serving Suggestions

These danish pastries make a stunning centerpiece for a brunch spread alongside fresh fruit and coffee. For an extra special touch, serve them slightly warm with a side of lightly sweetened whipped cream or vanilla ice cream for an elegant dessert. They pair wonderfully with both coffee and tea, making them perfect for afternoon gatherings. For a more substantial breakfast, balance their sweetness with savory options like a simple frittata or breakfast casserole.

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These pastries are worth the effort, delivering bakery-quality results that wow every time.

Frequently Asked Questions

→ Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries for the blackberry curd. The recipe specifically mentions that either fresh or frozen blackberries work well for the curd. However, for the garnish, fresh blackberries are preferred for the best presentation and texture.

→ How far in advance can I make the blackberry curd?

The blackberry curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes the assembly process quicker on the day you plan to bake the pastries.

→ Can I freeze these pastries?

Yes, you can freeze the baked pastries before adding the blackberry curd topping. Wrap them individually and freeze for up to 1 month. Thaw at room temperature and then add the blackberry curd, fresh berries, and powdered sugar before serving.

→ Why do I need to strain the blackberry puree?

Straining removes the seeds from the blackberries, which creates a smoother, more elegant curd. The seeds can be quite noticeable and sometimes bitter, so removing them improves both the texture and flavor of the final product.

→ What can I substitute for turbinado sugar?

If you don't have turbinado sugar, you can substitute with demerara sugar or regular granulated sugar. Turbinado adds a nice crunch and caramelization to the edges, but the pastries will still be delicious with other types of sugar.

→ How do I know when the blackberry curd is thick enough?

The curd is ready when it coats the back of a spoon and when you run your finger through it, the line remains clear. This typically takes about 5 minutes of simmering while stirring constantly. The curd will also thicken further as it cools.