Ingredients
Scale
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)
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
Pastry and Assembly:
- 2 sheets puff pastry, thawed
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- ⅓ cup turbinado sugar (73 grams)
- 6 ounces fresh blackberries (for garnish)
- Powdered sugar (for garnish)
Instructions
- Prepare the Blackberry Puree: Start by pureeing the blackberries in a blender or food processor until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds. You should be left with a smooth, seedless puree.
- Reduce the Blackberry Puree: Pour the strained puree into a medium saucepot. Heat over medium heat until it begins to simmer. Lower the heat and simmer gently, stirring occasionally, until it reduces to about ½ cup. This concentrates the flavor and thickens the puree. It should take approximately 20 minutes. Set aside to cool.
- Make the Blackberry Curd: In a clean saucepot, combine the cooled ½ cup blackberry puree with ½ cup sugar, 1 whole egg, 2 egg yolks, and lemon juice. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon. The mixture will gradually thicken; this usually takes about 5 minutes. Be patient and keep the heat low to prevent scrambling the eggs.
Once thickened to the consistency of a loose pudding, remove from heat and whisk in the butter until fully melted and incorporated. Strain once more to ensure the curd is silky smooth. Set aside to cool completely. - Prepare the Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Using an electric mixer makes this step quick, but it can also be done by hand with a sturdy whisk.
- Prepare the Puff Pastry: Lightly flour a clean work surface. Roll out the thawed puff pastry sheets just slightly, enough to comfortably cut 3 rows of 3 ½-inch circles from each sheet, yielding 9 circles per sheet. You can use a large cookie cutter, a glass, or a small bowl to cut out the circles.
- Assemble the Danishes: Arrange the puff pastry circles on two parchment-lined baking sheets. Use a fork to prick the centers to prevent them from puffing up too much during baking. Place about 1 tablespoon of the cream cheese filling in the center of each round, keeping a clean border around the edge.
- Apply Egg Wash and Sugar: Brush the edges of each pastry with the egg wash. Sprinkle about 1 teaspoon of turbinado sugar around the border to create a beautiful, caramelized edge when baked.
- Bake the Danishes: Bake the pastries in a preheated 400°F oven for 15 to 18 minutes, rotating the baking sheets halfway through. The pastries should be golden brown and puffed.
- Cool and Fill: Allow the pastries to cool completely on a wire rack. Once cooled, add a heaping tablespoon of the prepared blackberry curd to the center of each Danish. Garnish with fresh blackberries and a dusting of powdered sugar if desired.
Notes
- Work Quickly with Puff Pastry: Puff pastry becomes difficult to handle if it gets too warm. If it softens too much while cutting and assembling, place it back in the refrigerator for 10 minutes before continuing.
- Prevent Overcooking the Curd: Keep the heat low when making the curd. Stir constantly and remove from heat as soon as it thickens. Overheating can cause the eggs to scramble.
- Use a Fine-Mesh Sieve: Straining both the blackberry puree and the curd ensures a silky-smooth texture without any seeds or lumps.
- Even Baking: Rotate your baking sheets halfway through baking. This helps ensure that all the pastries brown evenly.
- Storage Tips: These pastries are best eaten the day they are made but can be stored in an airtight container at room temperature for up to one day. For longer storage, keep refrigerated for up to three days and refresh briefly in a 300°F oven before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes