Description
Delicious homemade Danish pastries filled with blackberry curd and cream cheese, perfect for a sweet treat.
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 at room temperature
- 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 oven to 400 degrees F. Line two baking sheets with parchment paper.
- Puree blackberries until smooth. Strain seeds and discard. Heat blackberry puree in a medium saucepot over medium heat until simmering. Reduce heat to low and continue to simmer until reduced to 1/2 cup, about 20 minutes. Remove from heat and let cool.
- Combine 1/2 cup blackberry puree (130 grams) with sugar, egg, egg yolks, and lemon juice in a medium saucepot. Heat over medium-low heat, stirring constantly. Continue to simmer until curd thickens, about 5 minutes. Remove from heat and add butter, whisking until butter is melted and fully incorporated. Strain curd through a fine-mesh sieve. Set aside and let cool.
- Make cream cheese filling. Beat together cream cheese, sugar, egg yolk, and vanilla until well combined.
- Lightly dust a clean work surface with flour. Roll out puff pastry sheets until you can cut 3 rows of 3 1/2-inch circles for a total of 9 portions per sheet. Arrange the puff pastry rounds on the prepared baking sheet.
- Use a fork to prick the center of each round. Fill the center with 1 tablespoon cream cheese filling, making sure to leave a border. Brush the edges with egg wash and sprinkle about 1 teaspoon turbinado sugar on the edges.
- Bake Danish pastries for 15-18 minutes or until golden brown, rotating the sheet pans halfway through. Remove from oven and let cool completely.
- Fill the center of each pastry with 1 heaping tablespoon blackberry curd. Top with fresh blackberries and dust powdered sugar on top if desired.
Notes
- Ensure not to overcook the blackberry puree to maintain its vibrant color.
- You can substitute other berries if desired.
- Serve warm for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry