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Blackberry Cream Cheese Danish Recipe

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★★★★★

4.9 from 111 reviews

This decadent Blackberry Cream Cheese Danish features a flaky puff pastry filled with rich cream cheese and tangy homemade blackberry curd. Garnished with fresh blackberries and a dusting of powdered sugar, these elegant pastries are perfect for breakfast, brunch, or a special dessert treat.

Ingredients

Scale

Blackberry Curd

  • 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)

Cream Cheese Filling

  • 8 ounces cream cheese, softened at room temperature
  • 1/2 cup granulated sugar (100 grams)
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Pastry and Topping

  • 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

  1. Prepare oven and baking sheets: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
  2. Make blackberry puree and reduce: Puree 12 ounces of blackberries until smooth and strain to remove seeds. Heat the puree in a medium saucepan over medium heat until it simmers, then reduce to low and simmer for about 20 minutes until reduced to 1/2 cup. Remove from heat and cool.
  3. Cook blackberry curd: In the same saucepan, combine 1/2 cup of the blackberry puree with sugar, egg, egg yolks, and lemon juice. Cook over medium-low heat, stirring constantly, until the curd thickens (about 5 minutes). Remove from heat, whisk in butter until melted and fully incorporated, then strain through a fine-mesh sieve. Set aside to cool.
  4. Prepare cream cheese filling: In a bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and well combined.
  5. Shape puff pastry rounds: Lightly flour a clean surface and roll out thawed puff pastry sheets. Cut 3 rows of 3.5-inch circles per sheet, for a total of 9 rounds each. Arrange rounds on the parchment-lined baking sheets.
  6. Assemble bases: Prick the centers of each pastry round with a fork to prevent puffing. Add 1 tablespoon of cream cheese filling to the center, leaving a border around the edges. Brush edges with egg wash and sprinkle about 1 teaspoon of turbinado sugar on the edges.
  7. Bake: Bake pastries for 15-18 minutes or until golden brown, rotating the pans halfway through to ensure even baking. Remove from oven and cool completely on wire racks.
  8. Finish and garnish: Spoon 1 heaping tablespoon of the cooled blackberry curd into the center of each pastry. Top with fresh blackberries and dust with powdered sugar if desired.

Notes

  • Using cold puff pastry helps maintain flakiness during baking.
  • Seed straining in the blackberry puree ensures a smooth curd texture.
  • If fresh blackberries are not available, frozen can be used but should be thawed and drained.
  • Egg wash helps give the pastry a shiny, golden finish and helps sugar adhere.
  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • Store any leftover Danish in an airtight container and consume within 2 days for best freshness.

Keywords: Blackberry Danish, Cream Cheese Danish, Puff Pastry Dessert, Berry Danish, Homemade Danish Pastry

Find it online: https://amayaharis.com/blackberry-cream-cheese-danish-recipe/