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Blackberry Cream Cheese Danish: A Tangy & Sweet Puff Pastry Win

Blackberry Cream Cheese Danish on baking tray
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Flaky puff pastry filled with sweet cream cheese and a rich blackberry curd, topped with fresh blackberries and a dusting of powdered sugar. These bakery-style danishes are a beautiful and delicious treat perfect for dessert or brunch.

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
  • 1/2 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)
  • 1/3 cup Turbinado sugar (73 grams)
  • 6 ounces Fresh blackberries, for garnish
  • Powdered sugar, for garnish

Instructions

1. Preheat oven to 400°F and line two baking sheets with parchment paper.

2. Puree blackberries until smooth, strain seeds and discard.

3. Heat puree in a saucepot over medium heat until simmering. Reduce to low and simmer until reduced to 1/2 cup, about 20 minutes. Cool.

4. Combine 1/2 cup blackberry puree, sugar, egg, egg yolks, and lemon juice in a saucepot.

5. Cook over medium-low, stirring constantly until curd thickens, about 5 minutes.

6. Remove from heat, add butter, and whisk until melted and incorporated. Strain and set aside to cool.

7. Make cream cheese filling by beating cream cheese, sugar, egg yolk, and vanilla until smooth.

8. Lightly flour a clean surface and roll out puff pastry sheets.

9. Cut each sheet into 9 rounds using a 3 1/2-inch cutter. Arrange on prepared baking sheets.

10. Use a fork to prick centers of rounds. Fill centers with 1 tablespoon cream cheese filling, leaving a border.

11. Brush edges with egg wash and sprinkle with 1 teaspoon turbinado sugar.

12. Bake 15–18 minutes or until golden, rotating sheets halfway through baking.

13. Cool completely. Fill centers with 1 heaping tablespoon blackberry curd.

14. Top with fresh blackberries and dust with powdered sugar if desired.

Notes

You can halve the recipe for a smaller batch. Extra blackberry curd can be used on toast or stored for future desserts. For best results, use chilled puff pastry and avoid overfilling the centers.

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