Blackberry Cream Cheese Danish

If there’s a dessert that feels like a warm hug and a burst of summer all at once, it’s this Blackberry Cream Cheese Danish. Imagine flaky, buttery puff pastry layered with velvety cream cheese filling and sweet-tart blackberry curd, topped with fresh berries and a sprinkle of sugar. Each bite is a mix of crisp pastry, creamy richness, and bright fruity flavor that makes it impossible to resist. This Danish feels fancy enough for a brunch spread or a weekend treat but is surprisingly approachable to make at home.

Whether you’re serving it for a special occasion or indulging in a mid-morning treat with coffee, this Danish delivers elegance, flavor, and a little bit of wow in every bite.

Recipe Origin:

The Danish pastry has roots in Europe, where layers of buttery dough and fillings create indulgent treats. This version elevates it with fresh blackberry curd and a luscious cream cheese center, giving it a bright, fruity freshness perfect for summer mornings or holiday brunches.

Kitchen Tools You’ll Need:

Mixing bowls
Saucepan
Whisk
Spatula
Electric mixer or hand whisk
Rolling pin
Baking sheet
Parchment paper
Measuring cups and spoons
Brush for egg wash

Why You’ll Love Blackberry Cream Cheese Danish

Flaky and Buttery: The puff pastry provides a crisp, airy texture that pairs perfectly with creamy filling.
Bright and Fruity: Fresh blackberries and homemade curd bring a natural, tangy sweetness.
Show-Stopping: It looks impressive on a brunch table or dessert platter without being difficult to make.
Customizable: Swap blackberries for raspberries, blueberries, or even peaches for seasonal variations.
Crowd-Pleasing: Perfect for both adults and kids, each bite hits the balance of sweet, tart, and creamy.

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Blackberry Cream Cheese Danish

Blackberry Curd: This tangy, sweet filling is the heart of the Danish. Fresh or frozen blackberries are cooked down with sugar, eggs, lemon, and butter to create a smooth, luscious curd that complements the rich cream cheese and flaky pastry perfectly.

Cream Cheese Filling: Softened cream cheese is whipped with sugar, egg yolk, and vanilla to create a silky layer that balances the tartness of the curd and adds a luscious, velvety texture.

Puff Pastry and Toppings: The buttery puff pastry serves as the base, while a simple egg wash ensures golden, crisp edges. Turbinado sugar adds sparkle, and fresh blackberries with a dusting of powdered sugar make for a beautiful finishing touch.

Instructions

Step 1: Make the Blackberry Curd
In a saucepan, combine blackberries and sugar over medium heat. Cook until the berries break down and release their juices, about 5–7 minutes. In a separate bowl, whisk together the egg and egg yolks. Slowly pour a small amount of the hot berry mixture into the eggs to temper them, then whisk everything back into the saucepan. Cook gently, stirring constantly, until thickened. Remove from heat and stir in butter and lemon juice. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill until set.

Step 2: Prepare the Cream Cheese Filling
In a mixing bowl, beat the cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, mixing until creamy and well combined.

Step 3: Prepare the Puff Pastry
Preheat oven to 400°F (200°C). Roll out puff pastry sheets on a lightly floured surface and cut into squares or rectangles, depending on your preference. Transfer to a parchment-lined baking sheet.

Step 4: Assemble the Danish
Spread a layer of cream cheese filling on each puff pastry square, leaving a small border around the edges. Spoon a generous amount of blackberry curd over the cream cheese. Fold the edges slightly if desired to create a border that holds the filling.

Step 5: Apply Egg Wash and Sugar
Brush the exposed edges of the puff pastry with the beaten egg and water mixture. Sprinkle turbinado sugar over the top for a sparkling finish.

Step 6: Bake the Danish
Bake for 18–22 minutes, or until the puff pastry is golden brown and puffed. Keep an eye on the edges to avoid over-browning.

Step 7: Garnish and Serve
Once cooled slightly, top each Danish with fresh blackberries and dust with powdered sugar. Serve warm or at room temperature and enjoy the flaky, creamy, fruity perfection in every bite.

Nutrition Facts

Servings: 6–8
Calories per serving: ~350
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

How to Serve Blackberry Cream Cheese Danish

With Coffee or Tea: Perfect for breakfast or brunch alongside a hot cup of coffee or tea.
As a Dessert: Serve as a light dessert after dinner with a scoop of vanilla ice cream.
Party-Ready: Arrange on a platter for a brunch buffet or special occasion.
Individual Portions: Cut into smaller squares for finger-food style serving at gatherings.

Make-Ahead and Storage Tips

• Prepare the curd and cream cheese filling a day in advance to save time.
• Assemble and store unbaked Danishes in the refrigerator for up to 24 hours before baking.
• Baked Danishes are best enjoyed the same day but can be stored in an airtight container at room temperature for 1–2 days.

Variations to Try

Mixed Berry Danish: Combine blackberries with raspberries or blueberries.
Peach Danish: Swap blackberries for fresh or canned peaches for a summer twist.
Almond Cream: Add a thin layer of almond paste under the cream cheese for extra richness.
Chocolate Drizzle: Finish with a drizzle of melted chocolate for added decadence.
Mini Danishes: Cut puff pastry into smaller squares for bite-sized treats.

Additional Tips

• Keep Puff Pastry Cold: Cold pastry puffs better and creates flaky layers.
• Don’t Overfill: Leave a small border around the edges to prevent filling from spilling.
• Tempering Eggs: Always temper eggs when making curd to avoid scrambling.
• Egg Wash: Ensures golden, glossy edges. Brush carefully to avoid dripping onto filling.
• Chill Curd Before Assembling: Makes it easier to spoon onto the pastry without running.

FAQ Section

Q1: Can I use frozen blackberries?
A1: Yes, just thaw and drain excess liquid before making the curd.

Q2: Can I make this dairy-free?
A2: Substitute cream cheese and butter with plant-based alternatives.

Q3: Can I use store-bought pastry sheets?
A3: Absolutely, this recipe is designed for easy puff pastry sheets.

Q4: How long can I store baked Danishes?
A4: 1–2 days at room temperature in an airtight container.

Q5: Can I freeze the Danishes?
A5: Yes, freeze unbaked Danishes on a sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes.

Q6: Can I make smaller, individual Danishes?
A6: Yes, cutting puff pastry into mini squares is perfect for parties or snacks.

Q7: Can I make the curd ahead of time?
A7: Yes, make it a day in advance and store in the refrigerator.

Q8: Can I use lemon curd instead of blackberry?
A8: Yes, for a bright citrus twist.

Q9: Should the pastry be thawed before baking?
A9: Yes, follow package instructions for best results.

Q10: How do I prevent the cream cheese filling from leaking?
A10: Keep a small border around the edges and chill the Danish slightly before baking.

Conclusion

The Blackberry Cream Cheese Danish is the perfect combination of flaky, buttery pastry, creamy filling, and vibrant, fruity curd. It’s a dessert or breakfast treat that looks elegant, tastes indulgent, and is surprisingly easy to make at home. From brunches to afternoon tea, this Danish is sure to impress and delight everyone at the table.

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