Description
A delightful Blackberry Cream Cheese Danish that combines flaky puff pastry with a luscious cream cheese filling and fresh blackberries, perfect for a brunch treat or elegant dessert.
Ingredients
Scale
Blackberry 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)
Cream Cheese Filling
- 8 ounces cream cheese, softened at room temperature
- ½ cup granulated sugar (100 grams)
- 1 large egg yolk
- 2 teaspoons vanilla extract
Pastry & Toppings
- 2 sheets puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- â…“ cup turbinado sugar (73 grams)
- 6 ounces fresh blackberries (for garnish)
Instructions
- Prepare the Blackberry Filling: In a saucepan over medium heat, combine 12 ounces of blackberries, ½ cup granulated sugar, 1 large egg, 2 large egg yolks, and 1 tablespoon lemon juice. Cook while stirring constantly until the mixture thickens. Remove from heat and stir in 2 tablespoons butter. Let cool completely.
- Make the Cream Cheese Filling: In a mixing bowl, beat 8 ounces softened cream cheese with ½ cup granulated sugar until smooth. Add 1 large egg yolk and 2 teaspoons vanilla extract, then mix until fully combined and creamy.
- Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into even squares or rectangles, depending on desired Danish size.
- Assemble the Danish: Place a spoonful of cream cheese filling in the center of each puff pastry square, then add a spoonful of the cooled blackberry filling on top of the cream cheese. Fold the corners or edges partially over the filling to create a Danish shape.
- Apply Egg Wash and Sugar: Brush each assembled Danish generously with the beaten egg wash (egg beaten with water). Sprinkle the tops with â…“ cup turbinado sugar evenly to add crunch and sweetness.
- Bake: Place the Danish pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-22 minutes, or until the puff pastry is golden brown and puffed up.
- Garnish and Serve: Allow the Danish to cool slightly, then garnish with 6 ounces of fresh blackberries. Serve warm or at room temperature for best flavor and texture.
Notes
- Use fresh or frozen blackberries for the filling, but ensure frozen berries are fully thawed and drained to avoid excess moisture.
- Make sure to fully thaw puff pastry before working with it to prevent cracking.
- The egg wash helps achieve a shiny, golden finish on the Danish.
- Turbinado sugar adds a pleasant crunch and caramelized flavor to the pastry’s surface.
- These Danishes can be stored in an airtight container for up to 2 days; reheat briefly before serving.
