Introduction

Blackberry Cream Cheese Danish pastries offer a perfect balance of sweet, tangy fruit and smooth, rich cream cheese wrapped in flaky puff pastry. These elegant treats are surprisingly easy to make and ideal for breakfast, brunch, or a special dessert.

Nine round pastries are arranged on white parchment paper over a white marbled texture. Each pastry has a golden-brown, flaky layered crust that looks crisp and slightly puffy, forming two to three visible layers. The center of each pastry holds a thick dollop of dark purple cream with a smooth, shiny texture. On top of the cream sit two or three fresh blackberries, which are deep black with a slightly glossy surface. A light dusting of powdered sugar is sprinkled over the pastries and some of the blackberries, adding a soft white contrast. Scattered fresh blackberries are also placed around the pastries on the parchment paper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces blackberries, fresh or frozen
1/2 cup granulated sugar (100 grams)
1 large egg
2 large egg yolks
1 tablespoon lemon juice
2 tablespoons butter (28 grams)
8 ounces cream cheese, softened at room temperature
1/2 cup granulated sugar (100 grams)
1 large egg yolk
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
1 large egg beaten with 1 tablespoon water (egg wash)
1/3 cup turbinado sugar (73 grams)
6 ounces fresh blackberries, for garnish
Powdered sugar, for garnish

Instructions

Step 1: Preheat your oven to 400 degrees F and line two baking sheets with parchment paper.
Step 2: Puree the blackberries until smooth, then strain to remove seeds. Heat the puree in a medium saucepan over medium heat until it simmers, then reduce to low and simmer until reduced to 1/2 cup (about 20 minutes). Remove from heat and let cool.
Step 3: In the same saucepan, combine 1/2 cup of the blackberry puree with sugar, egg, egg yolks, and lemon juice. Heat over medium-low, stirring constantly, until the curd thickens (about 5 minutes). Remove from heat, whisk in butter until melted, strain through a fine-mesh sieve, and let cool.
Step 4: Make the cream cheese filling by beating together cream cheese, sugar, egg yolk, and vanilla extract until smooth and well combined.
Step 5: Lightly dust a clean surface with flour. Roll out each puff pastry sheet and cut 3 rows of 3 circles, each 3 1/2 inches in diameter, for a total of 9 circles per sheet. Arrange the rounds on prepared baking sheets.
Step 6: Prick the center of each round with a fork. Spoon 1 tablespoon of the cream cheese filling into the center, leaving a border. Brush edges with egg wash and sprinkle with about 1 teaspoon of turbinado sugar. Bake for 15–18 minutes until golden, rotating pans halfway. Cool completely.
Step 7: Spoon a heaping tablespoon of blackberry curd into the center of each pastry. Top with fresh blackberries and dust with powdered sugar if desired.

Tips & Variations

Use frozen blackberries if fresh aren’t available; just thaw and drain excess liquid before pureeing.
Swap the blackberry curd for raspberry or strawberry curd for a different fruity twist.
For extra shine, brush pastries with warmed apricot jam after baking.
Make the curd ahead and store in the fridge, allowing flavors to deepen before assembling.

Storage

Store assembled danishes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven (about 300 degrees F) for 5–7 minutes to bring back the crispness of the puff pastry. To keep pastries crisp longer, store cream cheese and fruit topping separately and assemble just before serving.

How to Serve

The image shows a group of round pastries arranged closely on a white marbled textured surface with parchment paper underneath. Each pastry has three visible layers of golden-brown flaky dough at the base, topped with a smooth, thick layer of deep reddish-purple cream filling at the center. On top of the cream, there are two or three glossy blackberries with small bumpy textures. The tops of the pastries and the cream are lightly dusted with white powdered sugar, adding a soft contrast to the darker colors. Additional blackberries are scattered around the pastries enhancing the arrangement. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well. Just make sure to thaw it completely according to package instructions before rolling and cutting.

How do I prevent the cream cheese filling from leaking?

Be sure to leave a clear border around the edges when spooning the filling and use egg wash to seal the edges well. Pricking the center lightly with a fork also helps prevent puffing and leakage.