These Blackberry Cream Cheese Danish pastries are a delightful blend of buttery puff pastry, creamy cheese filling, and sweet-tart blackberry curd. Perfect for breakfast or as a sweet treat, they offer a beautiful and delicious presentation.
Ingredients:
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)
Cream Cheese Filling:
8 ounces cream cheese, softened
½ cup granulated sugar (100 grams)
1 large egg yolk
2 teaspoons vanilla extract
Remaining Ingredients:
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 (for garnish)
Instructions:
Prepare Blackberry Curd:
Prepare Blackberry Puree: Puree the blackberries until smooth. Strain to remove seeds.
Simmer Puree: Heat the blackberry puree in a medium saucepan over medium heat until simmering. Reduce heat to low and simmer until reduced to ½ cup (about 20 minutes). Let cool.
Make Curd: Combine ½ cup blackberry puree, ½ cup sugar, 1 egg, 2 egg yolks, and 1 tablespoon lemon juice in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in 2 tablespoons butter. Strain through a fine-mesh sieve. Let cool.Prepare Cream Cheese Filling:
Mix Filling: Beat together 8 ounces cream cheese, ½ cup sugar, 1 egg yolk, and 2 teaspoons vanilla extract until smooth.Assemble and Bake Pastries:
Prepare Puff Pastry: Lightly dust a work surface with flour. Roll out the puff pastry sheets. Cut out 3 rows of 3 ½-inch circles from each sheet (total of 18 portions). Arrange on prepared baking sheets.
Prepare for Baking: Use a fork to prick the center of each round. Fill each center with 1 tablespoon cream cheese filling, leaving a border. Brush edges with egg wash and sprinkle with about 1 teaspoon turbinado sugar.
Bake: Bake for 15-18 minutes or until golden brown, rotating the pans halfway through. Cool completely on a wire rack.Finish and Garnish:
Add Curd and Garnish: Fill the center of each cooled pastry with 1 heaping tablespoon blackberry curd. Top with fresh blackberries and dust with powdered sugar if desired.These danishes are best enjoyed fresh but can be stored in an airtight container at room temperature for a couple of days. They’re perfect for special brunches or a sweet afternoon treat!
admin