Blackberry Cream Cheese Danish
Flaky Puff Pastry with Vanilla Cream Cheese and Blackberry Curd
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 at room temperature
½ cup granulated sugar (100 grams)
1 large egg yolk
2 teaspoons vanilla extract
For the Pastry:
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
Directions:
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Puree the blackberries until smooth, then strain the seeds and discard. Heat the blackberry puree in a medium saucepot over medium heat until simmering. Reduce heat to low and continue to simmer until reduced to ½ cup, about 20 minutes. Let cool.
Combine the ½ cup blackberry puree with sugar, egg, egg yolks, and lemon juice in a medium saucepot. Heat over medium-low, stirring constantly, until the curd thickens, about 5 minutes. Remove from heat and whisk in butter. Strain the curd through a fine-mesh sieve and set aside to cool.
For the cream cheese filling, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until well combined.
Lightly dust a clean work surface with flour and roll out the puff pastry sheets. Cut 3 rows of 3 ½-inch circles (9 portions per sheet). Arrange the rounds on the prepared baking sheet.
Use a fork to prick the center of each round. Fill the center with 1 tablespoon of cream cheese filling, leaving a border. Brush the edges with egg wash and sprinkle about 1 teaspoon of turbinado sugar on the edges.
Bake the pastries for 15-18 minutes or until golden brown, rotating the sheet pans halfway through. Let cool completely.
Fill the center of each pastry with 1 heaping tablespoon of blackberry curd. Top with fresh blackberries and dust with powdered sugar if desired.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes
Kcal: 240 kcal | Servings: 18 pastries
