Homemade Blackberry Cream Cheese Danish with Fresh Berries (Print version)

Flaky puff pastry Danish pastries with vanilla cream cheese, homemade blackberry curd, fresh berries, and a light powdered sugar finish.

# Ingredients:

For the blackberry curd

01 - 12 oz (340 g) blackberries, fresh or frozen
02 - 1/2 cup (100 g) granulated sugar
03 - 1 large egg
04 - 2 large egg yolks
05 - 1 tablespoon fresh lemon juice
06 - 2 tablespoons (28 g) unsalted butter

For the cream cheese filling

07 - 8 oz (225 g) full-fat cream cheese, softened
08 - 1/3 cup (67 g) granulated sugar
09 - 1 large egg yolk
10 - 2 teaspoons vanilla extract
11 - 1 pinch fine salt

For assembly

12 - 2 sheets frozen puff pastry, thawed but cold
13 - 1 large egg beaten with 1 tablespoon water
14 - 1/4 cup (55 g) turbinado sugar
15 - 6 oz (170 g) fresh blackberries, for topping
16 - 2 tablespoons powdered sugar, for dusting

# Instructions:

01 - Puree the blackberries until smooth, then press through a fine-mesh sieve. Simmer the strained puree over medium heat until reduced to about 1/2 cup, 12-18 minutes. Cool for 5 minutes.
02 - Whisk the reduced puree, sugar, egg, egg yolks, and lemon juice in a saucepan over medium-low heat. Cook, whisking constantly, until thick enough to coat a spoon, 5-7 minutes. Remove from heat, whisk in butter, then strain and cool.
03 - Beat the softened cream cheese, sugar, egg yolk, vanilla, and salt until smooth and creamy. Keep chilled until the pastry is ready.
04 - Heat the oven to 400°F (200°C). Line two baking sheets with parchment. Roll the puff pastry lightly, then cut into 12 equal squares or rounds. Score a 1/2-inch border and prick the centers with a fork.
05 - Spoon about 1 tablespoon cream cheese filling into each center. Brush the borders with egg wash and sprinkle with turbinado sugar. Bake for 15-18 minutes, rotating the pans once, until puffed and golden.
06 - Cool the pastries for at least 15 minutes. Spoon blackberry curd into the centers, add fresh blackberries, and dust lightly with powdered sugar before serving.

# Good to know:

01 - Best served the day they are baked.
02 - Blackberry curd can be made up to 3 days ahead.
03 - Keep puff pastry cold for the flakiest rise.

Back