Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blackberry Cream Cheese Danish

Blackberry Cream Cheese Danish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 8–10 servings 1x
  • Category: Breakfast, Brunch, Dessert
  • Method: Baked
  • Cuisine: European, American
  • Diet: Vegetarian

Description

This Blackberry Cream Cheese Danish combines flaky puff pastry with luscious blackberry curd and a creamy, sweetened cream cheese filling. Topped with fresh blackberries and a dusting of powdered sugar, it’s perfect for brunch or a decadent breakfast treat.

Ingredients

Units 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
  • 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. Prepare the blackberry curd: In a saucepan, combine blackberries, sugar, egg, egg yolks, and lemon juice over medium heat. Cook, stirring constantly, until thickened, about 5–7 minutes. Remove from heat and stir in butter. Strain to remove seeds if desired and let cool.
  2. Prepare the cream cheese filling: In a bowl, beat cream cheese with sugar, egg yolk, and vanilla extract until smooth. Set aside.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Roll out puff pastry sheets and cut into desired shapes (squares or rectangles). Place on prepared baking sheet.
  5. Spread a layer of cream cheese filling in the center of each pastry, leaving a border around the edges. Top with a spoonful of blackberry curd.
  6. Fold edges slightly over filling to create a border. Brush pastry edges with egg wash and sprinkle turbinado sugar on top.
  7. Bake for 15–20 minutes, or until puffed and golden brown.
  8. Remove from oven and allow to cool slightly. Top with fresh blackberries and dust with powdered sugar before serving.

Notes

  • Use frozen blackberries if fresh are unavailable; thaw and drain excess liquid before cooking.
  • For extra shine, brush baked pastries with a light apricot glaze.
  • Danish can be made a day ahead and reheated briefly in the oven for freshness.

Nutrition

  • Serving Size: 1 danish
  • Calories: 320
  • Sugar: 18 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

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