These danishes are a delightful combination of buttery puff pastry, creamy cheese filling, and luscious blackberry curd. Whether you’re serving them for a special breakfast, brunch, or dessert, they’re sure to impress with their taste and presentation.
Ingredients
For the Blackberry Curd:
- 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)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar (100 grams)
- 1 large egg yolk
- 2 teaspoons vanilla extract
For Assembly:
- 2 sheets puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- ⅓ cup turbinado sugar (73 grams)
- 6 ounces fresh blackberries (for garnish)
- Powdered sugar (optional, for garnish)
Instructions
1️⃣ Prepare the Blackberry Curd
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Puree the blackberries in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove seeds.
- In a saucepan over medium heat, simmer the strained blackberry puree until reduced to about ½ cup (roughly 20 minutes). Let cool.
- In the same saucepan, combine ½ cup blackberry puree, sugar, egg, egg yolks, and lemon juice. Cook over medium-low heat, stirring constantly, until the mixture thickens (about 5 minutes).
- Remove from heat, stir in butter, and strain through a sieve to ensure smoothness. Let cool.
2️⃣ Prepare the Cream Cheese Filling
6. Beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
3️⃣ Assemble and Bake the Pastries
7. Lightly flour your work surface and roll out the puff pastry sheets. Use a round cutter to create 3½-inch circles (9 rounds per sheet, 18 total). Place the rounds on the prepared baking sheets.
8. Use a fork to prick the center of each circle. Add 1 tablespoon of cream cheese filling to the center, leaving a border. Brush the edges with egg wash and sprinkle with turbinado sugar.
9. Bake for 15-18 minutes, rotating the pans halfway through, until the pastries are golden brown. Transfer to a wire rack to cool completely.
4️⃣ Finish and Garnish
10. Once the pastries are cool, fill each center with 1 heaping tablespoon of blackberry curd. Top with fresh blackberries and dust with powdered sugar for an elegant touch.
Storage Tips
- Best enjoyed fresh.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- To refresh, warm slightly in a low-temperature oven.
These Blackberry Cream Cheese Danishes are a feast for the eyes and the palate, combining vibrant flavors and flaky textures. They’re sure to be a crowd-pleaser for any occasion!