Blackberry Cream Cheese Danish (Print Version)
# 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 the oven to 400°F (200°C). Line two baking sheets with parchment paper. Puree the blackberries until smooth. Strain through a fine-mesh sieve to remove seeds and discard the seeds. Transfer the strained blackberry puree to a medium saucepan, heat over medium, and simmer until reduced to ½ cup, about 20 minutes, stirring occasionally. Remove from heat and cool slightly. Whisk together the reduced blackberry puree, sugar, whole egg, egg yolks, and lemon juice. Heat the mixture over medium-low while stirring constantly. Simmer until thickened, about 5 minutes. Remove from heat and whisk in the butter until melted. Strain the curd again for a silky texture. Cool and set aside.
02 -
In a mixing bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
03 -
Lightly dust a clean surface with flour. Roll out the puff pastry sheets slightly for even thickness. Use a round cutter to cut 3 rows of 3½-inch circles per sheet, making 18 total. Place the pastry rounds on the prepared baking sheets, spaced apart.
04 -
Prick the center of each pastry round with a fork to prevent excessive puffing. Add about 1 tablespoon of cream cheese filling to the center of each round, leaving a border. Brush the edges with egg wash and sprinkle 1 teaspoon of turbinado sugar on the edges for extra caramelization.
05 -
Bake in the preheated oven for 15–18 minutes, until golden brown and puffed. Rotate the baking sheets halfway through for even baking. Cool the pastries completely before filling them.
06 -
Spoon about 1 heaping tablespoon of the blackberry curd into the center of each cooled pastry. Top with fresh blackberries and lightly dust with powdered sugar.