Description
A delightful pastry combining tart blackberries with a creamy cheese filling, perfect for breakfast or as a snack.
Ingredients
Scale
- 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)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (100 grams)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 sheets puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1/3 cup turbinado sugar (73 grams)
- 6 ounces fresh blackberries (for garnish)
- Powdered sugar (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Puree the blackberries until smooth and strain the mixture. Heat the puree in a saucepan until it simmers, then reduce the heat and let cool.
- Combine blackberry puree, 1/2 cup granulated sugar, 1 egg, 2 egg yolks, and lemon juice in another saucepan, heating until thickened. Add butter and strain the curd.
- In a bowl, beat cream cheese, 1/2 cup granulated sugar, 1 egg yolk, and vanilla extract until smooth.
- Roll out puff pastry and cut into circles. Arrange on baking sheets and fill each with cream cheese mixture. Brush edges with egg wash and sprinkle with turbinado sugar.
- Bake for 15-18 minutes, or until golden brown. Let cool completely.
- Once cooled, fill each pastry with blackberry curd, top with fresh blackberries, and dust with powdered sugar if desired.
Notes
Serve warm or at room temperature, and store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: blackberry, danish, cream cheese, pastry, dessert