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Blackberry Cream Cheese

Irresistible Blackberry Cream Cheese Danishes That Wow

These Blackberry Cream Cheese Danishes are a delightful treat that will impress your guests with their flaky pastry and rich, homemade blackberry curd.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 danishes
Course: Dessert
Cuisine: European
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blackberry Curd
  • 2 cups Blackberries Fresh or frozen
  • 1 cup Granulated Sugar Adjust sweetness if desired
  • 1 large Egg No substitute recommended
  • 2 large Egg Yolks Essential for thickening
  • 2 tablespoons Lemon Juice Or lime juice for a twist
  • 4 tablespoons Butter Vegan butter works if avoiding dairy
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Room temperature
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract Pure extract is best
For the Danish Pastry
  • 1 sheet Puff Pastry Thawed if frozen
  • 1 large Egg Wash Optional for gloss
  • 2 tablespoons Turbinado Sugar Sprinkles for crunch
For Garnishing
  • 1 cup Fresh Blackberries Essential for topping
  • 1 tablespoon Powdered Sugar Optional for dusting

Equipment

  • Medium saucepan
  • Mixing Bowl
  • whisk
  • Rolling Pin
  • Round cutter
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions for Blackberry Cream Cheese
  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. In a medium saucepan, combine blackberries with a splash of water, bring to a simmer, puree, strain, and return the juice to the saucepan. Mix in sugar, eggs, and lemon juice, and cook on low heat until thickened, about 5-7 minutes.
  3. In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Blend until smooth and creamy.
  4. Roll out puff pastry on a floured surface to about 1/8-inch thick. Cut into 3½-inch circles and puncture the centers with a fork.
  5. Place 1 tablespoon of cream cheese filling in the center of each circle, brush edges with egg wash, and sprinkle with turbinado sugar.
  6. Transfer pastries to baking sheets and bake for 15-18 minutes until puffed and golden brown.
  7. After cooling, fill danishes with blackberry curd and top with fresh blackberries. Dust with powdered sugar if desired.

Nutrition

Serving: 1danishCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid overfilling to maintain shape during baking.

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