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–+ servings
Blackberry Cream Cheese Danish

Irresistibly Flaky Blackberry Cream Cheese Danish Delight

Indulge in a homemade Blackberry Cream Cheese Danish that combines rich cream cheese and tart blackberry curd for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 8 pastries
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curd
  • 2 cups Blackberries Fresh or frozen
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic option
  • 1 whole Large Egg For structure; can substitute with a flax egg
  • 2 large Large Egg Yolks Adds richness
  • 2 tablespoons Lemon Juice Fresh is best for brightness
  • 2 tablespoons Butter Use vegan butter for dairy-free
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Softened
  • 1/2 cup Granulated Sugar Same substitution option applies
  • 1 large Egg Yolk For depth and richness
  • 1 teaspoon Vanilla Extract Can swap with almond extract
For Assembly
  • 1 sheet Puff Pastry Thaw before use; crescent dough may substitute
  • 2 tablespoons Turbinado Sugar For crunchy texture
For Garnish
  • 1 cup Fresh Blackberries Adjust as desired for presentation
  • 1 tablespoon Powdered Sugar Optional for serving

Equipment

  • Blender
  • Saucepan
  • Mixer
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Fine-mesh sieve
  • Knife or Round Cutter

Method
 

Step-by-Step Instructions
  1. Make the Blackberry Curd: Puree blackberries in a blender, strain, and combine with sugar, egg, yolks, and lemon juice in a saucepan. Cook over medium heat for 5 minutes until thickened, whisk in butter, strain, and let cool.
  2. Prepare Cream Cheese Filling: Beat softened cream cheese, sugar, egg yolk, and vanilla with an electric mixer at medium speed for 2-3 minutes until creamy and well-blended.
  3. Assemble the Pastries: Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 3 ½-inch rounds. Spoon filling into centers, brush edges with egg wash, and sprinkle with turbinado sugar.
  4. Bake: Place pastries on a lined baking sheet and bake for 15-18 minutes until golden brown and puffed.
  5. Finish: Once cooled, fill centers with blackberry curd, garnish with fresh blackberries, and dust with powdered sugar if desired.

Nutrition

Serving: 1pastryCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature before mixing. Avoid stretching the puff pastry while rolling, and keep an eye on pastries towards the end of baking for a perfect golden hue.

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