Blackberry Cream Cheese Danish (Print Version)

Flaky pastries filled with cream cheese and blackberry curd, topped with fresh berries and a dusting of powdered sugar.

# Ingredients:

→ Blackberry curd

01 - 12 ounces blackberries, fresh or frozen
02 - ½ cup granulated sugar (100 grams)
03 - 1 large egg
04 - 2 large egg yolks
05 - 1 tablespoon lemon juice
06 - 2 tablespoons butter (28 grams)

→ Cream cheese filling

07 - 8 ounces cream cheese, softened at room temperature
08 - ½ cup granulated sugar (100 grams)
09 - 1 large egg yolk
10 - 2 teaspoons vanilla extract

→ Remaining ingredients

11 - 2 sheets puff pastry, thawed
12 - 1 large egg beaten with 1 tablespoon water (egg wash)
13 - ⅓ cup turbinado sugar (73 grams)
14 - 6 ounces fresh blackberries, for garnish
15 - powdered sugar, for garnish

# Instructions:

01 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
02 - Puree blackberries until smooth. Strain seeds and discard. Heat blackberry puree in a medium saucepot over medium heat until simmering. Reduce heat to low and continue to simmer until reduced to ½ cup, about 20 minutes. Remove from heat and let cool.
03 - Combine ½ cup blackberry puree (130 grams) with sugar, egg, egg yolks, and lemon juice in a medium saucepot. Heat over medium-low heat, stirring constantly. Continue to simmer until curd thickens, about 5 minutes. Remove from heat and add butter, whisking until butter is melted and fully incorporated. Strain curd through a fine-mesh sieve. Set aside and let cool.
04 - Beat together cream cheese, sugar, egg yolk, and vanilla until well combined.
05 - Lightly dust a clean work surface with flour. Roll out puff pastry sheets until you can cut 3 rows of 3 ½-inch circles for a total of 9 portions per sheet. Arrange the puff pastry rounds on the prepared baking sheet.
06 - Use a fork to prick the center of each round. Fill the center with 1 tablespoon cream cheese filling, making sure to leave a border. Brush the edges with egg wash and sprinkle about 1 teaspoon turbinado sugar on the edges. Bake Danish pastries for 15-18 minutes or until golden brown, rotating the sheet pans halfway through. Remove from oven and let cool completely.
07 - Fill the center of each pastry with 1 heaping tablespoon blackberry curd. Top with fresh blackberries and dust powdered sugar on top if desired.

# Notes:

01 - Allow pastries to cool completely before adding the blackberry curd to prevent it from melting.
02 - For best results, use room temperature cream cheese to ensure a smooth filling.

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