Effortless Blackberry Cream Danish (Print Version)
# Ingredients:
→ Blackberry Filling
01 -
2 tablespoons (28g) butter
02 -
½ cup (100g) granulated sugar
03 -
12 ounces blackberries, either fresh or frozen
04 -
1 large egg
05 -
2 large yolks from eggs
06 -
1 tablespoon juice from a fresh lemon
→ Creamy Cheese Mixture
07 -
8 ounces cream cheese, softened
08 -
½ cup (100g) white sugar
09 -
1 egg yolk
10 -
2 teaspoons vanilla extract, pure
→ Put-Together Ingredients
11 -
6 ounces fresh blackberries for topping
12 -
2 sheets puff pastry, defrosted
13 -
⅓ cup (73g) coarse turbinado sugar
14 -
Powdered sugar for sprinkling
15 -
1 large egg mixed with 1 tablespoon water as wash
# Instructions:
01 -
Warm up your oven to 400°F (200°C) and cover two baking trays with parchment paper.
02 -
Blend blackberries until smooth and push through a strainer to remove seeds. Pour the smooth blend into a saucepan, heat on medium until bubbling slightly, drop the heat and simmer until you've got half a cup left (takes about 20 minutes). Take it off the heat and cool it down.
03 -
Stir together ½ cup of the cooled blackberry mix, sugar, egg, extra yolks, and lemon juice in a saucepan over low to medium heat. Stir nonstop until it starts to thicken, approximately 5 minutes. Take off the heat, mix in the butter, and strain it to make it smooth. Let it cool for now.
04 -
Mix the cream cheese, sugar, yolk, and vanilla until it's smooth and creamy.
05 -
Dust flour on your table surface and stretch out the puff pastry. Use a round cutter (about 3½ inches) to cut out 9 circles per sheet, and arrange these circles on your baking trays. Use a fork to poke holes in the middle of each circle, leaving about a border around the edges untouched.
06 -
Drop 1 tablespoon of the cream cheese mixture into each pastry's center. Brush the round outer edges with egg wash and sprinkle turbinado sugar on top. Bake for 15 to 18 minutes until the pastries turn golden, turning the trays halfway through. Let them cool completely before handling.
07 -
When the pastries are cool, spread a generous spoonful of blackberry curd on top, add fresh blackberries as garnish, and dust with powdered sugar if you like.
# Notes:
01 -
You can make half the amount if you don't need as many.
02 -
Leftover blackberry curd works great on toast or even pancakes.
03 -
These taste best on the day you make them.