The Perfect Blackberry Cream Cheese Danish Recipe for Brunch

Sweet mornings light up when a homemade blackberry cream cheese danish appears on your breakfast table.

Soft pastry layers cradle a luscious filling that melts effortlessly.

Delicate swirls of cream cheese blend perfectly with bursting blackberry pockets.

Weekend baking feels like a delightful culinary adventure waiting to unfold.

Seasonal berries bring vibrant color and natural sweetness to this elegant treat.

Each bite promises a moment of pure comfort and indulgence.

Click through to learn how simple ingredients create something extraordinarily delicious.

What Makes Blackberry Cream Cheese Danish Special

• Quick Weekend Baking Bliss: Effortlessly create gourmet pastries with minimal kitchen skills needed.
• Crowd-Pleasing Elegance: Impress friends and family with professional-looking desserts that taste like they're from a fancy bakery.
• Make-Ahead Magic: Prepare blackberry curd and cream cheese filling in advance, allowing stress-free assembly and baking when guests arrive.
• Versatile Seasonal Treat: Showcase summer's fresh blackberries while enjoying a decadent dessert that works for brunch, afternoon tea, or elegant dessert presentations.

Blackberry Cream Cheese Danish Ingredients Unwrapped

• Blackberries: Fresh and ripe berries with deep purple color, perfect for creating vibrant fruit curd.
• Lemon: Bright citrus fruit that adds tang and helps balance the sweetness of the blackberry curd.

• Cream Cheese, Butter: Rich and creamy ingredients that provide smooth texture and delicious flavor.
• Egg, Egg Yolks: Binding agents that help create structure and richness in both curd and filling.

• Puff Pastry Sheets: Light and flaky base that creates delicate and crisp danish pastry.
• Sugar, Turbinado Sugar, Powdered Sugar: Sweetening agents with different textures and levels of sweetness.
• Vanilla Extract: Aromatic flavor enhancer that adds warmth to the cream cheese filling.

• Flour: Used for light dusting to prevent pastry from sticking.
• Parchment Paper: Ensures easy release and prevents pastries from burning.

Danish Making Tips for Blackberry Cream Cheese

Step 1: Create Blackberry Magic

Blend fresh blackberries into a silky smooth puree.

Strain out the seeds to ensure a velvety texture.

Simmer the puree on low heat until it reduces to a concentrated sauce.

In a saucepan, whisk together the blackberry puree with sugar, whole egg, egg yolks, and a splash of lemon juice.

Cook gently while stirring constantly until the mixture transforms into a thick, luxurious curd.

Remove from heat and fold in butter until completely melted.

Strain through a fine-mesh sieve for an ultra-smooth finish.

Let the blackberry curd cool completely.

Step 2: Whip Up Creamy Filling

Grab your mixer and blend cream cheese, sugar, egg yolk, and vanilla extract.

Beat until the mixture becomes smooth and perfectly combined, creating a dreamy cream cheese base.

Step 3: Prepare Pastry Foundation

Crank the oven to 400°F.

Line two baking sheets with parchment paper.

Dust your work surface with flour and gently roll out puff pastry sheets.

Cut each sheet into nine perfect rounds.

Arrange the rounds on prepared baking sheets and use a fork to create tiny holes in the center.

Step 4: Craft Your Danish Masterpiece

Dollop cream cheese filling right in the center of each pastry round, leaving a small border around the edges.

Brush the edges with egg wash and sprinkle turbinado sugar for a delightful crunch.

Step 5: Bake to Golden Perfection

Slide the baking sheets into the oven.

Bake for 15-18 minutes, rotating sheets halfway through to ensure even browning.

Watch for a beautiful golden color that signals crispy, flaky pastry.

Step 6: Final Flourish

Once cooled, crown each danish with a generous spoonful of blackberry curd.

For an extra touch of elegance, scatter fresh blackberries on top and dust with a light snowfall of powdered sugar.

Bakery-Style Tips for Blackberry Cream Cheese Danish

• Choose ripe, plump blackberries and high-quality cream cheese for the most vibrant flavor and smoothest texture.
• Stir constantly while cooking blackberry curd to prevent burning and achieve a silky, thick texture without scrambling eggs.
• Prick pastry centers before adding filling to prevent excessive puffing and create a stable base for cream cheese and blackberry curd.
• Allow pastries to cool completely before adding blackberry curd to maintain crisp, flaky texture and prevent structural breakdown.
• Adjust sugar levels in both blackberry curd and cream cheese filling to suit personal taste preferences or dietary needs.

Reheat Blackberry Cream Cheese Danish

• Store leftover blackberry cream cheese danishes in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual pastries tightly in plastic wrap, then place in a freezer bag. Freeze for maximum 2 weeks to maintain optimal texture and flavor.
• Warm pastries at 325°F for 5-7 minutes to restore crispy edges and revive the flaky texture. Avoid using microwave to prevent soggy pastry.
• Allow frozen pastries to thaw at room temperature for 30 minutes before serving to preserve their delicate structure and prevent condensation.

What to Serve Alongside Blackberry Danish

• Savor Sweet Wine Pairing: Moscato d'Asti's delicate bubbles and light sweetness perfectly complement the rich, fruity blackberry danish, creating a harmonious dessert experience.
• Brew Balanced Coffee Match: Select a medium roast Colombian coffee with subtle caramel notes that will cut through the creamy cheese and enhance the blackberry's tartness without overwhelming the pastry's delicate flavors.
• Refresh with Berry Beverage: Craft a homemade blackberry-lavender spritzer that echoes the danish's fruit profile, offering a bright, refreshing counterpoint to the pastry's decadent texture.
• Elevate with Sparkling Option: Choose a chilled prosecco with crisp acidity that cleanses the palate between bites, highlighting the danish's buttery layers and fruity filling.

Cream Cheese Danish Delicious Tweaks

• Gluten-Free Danish: Replace puff pastry with gluten-free puff pastry or phyllo dough made from alternative flours like almond or rice flour. This version ensures those with gluten sensitivities can enjoy the delightful pastry.
• Vegan Blackberry Cream Cheese Danish: Swap cream cheese with dairy-free cream cheese alternative. Use coconut cream and plant-based egg replacer for the filling. Substitute butter with coconut oil or vegan margarine to maintain the creamy texture.
• Low-Sugar Option: Reduce sugar content by using monk fruit sweetener or stevia in the blackberry curd and cream cheese filling. Replace turbinado sugar with a sugar-free alternative like erythritol for a diabetic-friendly version.
• Raspberry Variation: Substitute blackberries with raspberries for a different fruity profile. Use raspberry puree instead of blackberry curd, maintaining the same preparation method for those who prefer a slightly tangier flavor.

FAQs

• What equipment do I need to make these Blackberry Cream Cheese Danish?

You’ll need a food processor or blender for pureeing blackberries, medium saucepot, electric mixer, fine-mesh sieve, baking sheets, parchment paper, rolling pin, and a fork.

• Can I use frozen blackberries instead of fresh?

Yes, absolutely! Thaw frozen blackberries completely and drain excess liquid before pureeing. The taste and texture will be very similar to fresh blackberries.

• How do I know when the blackberry curd is properly thickened?

The curd is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it. It should have a smooth, pudding-like consistency that doesn’t run quickly.

• Is it necessary to strain the blackberry puree and curd?

Straining removes seeds and ensures a smooth, silky texture. While optional, straining significantly improves the overall mouthfeel and appearance of your danish pastries.

Blackberry Cream Cheese Danish Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 8 reviews

• Total Time: 30 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet and indulgent Blackberry Cream Cheese Danish brings European pastry magic to home kitchens. Buttery layers cradle silky cream cheese and bright blackberry filling, creating a breakfast treat that elevates morning moments with delightful flavor and elegance.

---

Ingredients

Scale 1x2x3x

Fruit and Blackberry Ingredients:

• 12 ounces (340 grams) blackberries (fresh or frozen)
• 6 ounces (170 grams) fresh blackberries (for garnish)

Pastry and Base Ingredients:

• 2 sheets puff pastry, thawed
• 1 large egg
• 2 large egg yolks
• 1 tablespoon lemon juice

Filling and Sweet Ingredients:

• 8 ounces (226 grams) cream cheese, softened at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons (28 grams) butter
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/3 cup (73 grams) turbinado sugar
• Powdered sugar (for garnish)

Additional Preparation Ingredient:

• 1 large egg, beaten with 1 tablespoon water (egg wash)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a vibrant blackberry curd by pulverizing fresh berries and straining to eliminate seeds, then slowly reduce the puree over gentle heat until concentrated.
2. Combine the reduced blackberry puree with sugar, eggs, and lemon juice in a saucepan, stirring continuously until the mixture transforms into a thick, glossy consistency.
3. Remove the blackberry curd from heat, whisk in butter until seamlessly incorporated, then strain through a fine-mesh sieve to ensure a silky texture. Allow the curd to cool completely.
4. Craft a luxurious cream cheese filling by blending cream cheese, sugar, egg yolk, and vanilla extract until smooth and uniform.
5. Warm the oven to 400°F and prepare baking sheets with parchment paper.
6. Dust a work surface with flour and carefully unfold puff pastry sheets, cutting each into nine elegant circular rounds.
7. Arrange pastry rounds on prepared sheets, delicately piercing the centers with a fork to prevent excessive rising.
8. Dollop a tablespoon of cream cheese mixture into the center of each pastry round, maintaining a clear border.
9. Delicately brush pastry edges with egg wash and sprinkle turbinado sugar around the perimeter for a crystalline crunch.
10. Bake the danish for 15-18 minutes, rotating sheets midway to ensure even golden-brown coloration.
11. Once cooled, crown each pastry with a heaping tablespoon of blackberry curd, creating a stunning centerpiece.
12. Embellish with fresh blackberries and optional powdered sugar dusting for an elegant finishing touch.

Notes

• Choose ripe, sweet blackberries for the most vibrant and intense fruit flavor in your curd.
• Straining the blackberry puree ensures a smooth, seed-free curd with a luxurious texture.
• Use room temperature cream cheese and eggs for a smoother, lump-free filling that blends easily.
• Cold puff pastry creates flakier, more defined layers, so keep it chilled until just before rolling.
• Pricking the pastry centers prevents them from puffing up too much during baking.
• Egg wash helps create a golden, glossy exterior and helps the sugar adhere to the edges.
• Turbinado sugar adds a delightful crunch and subtle caramel-like sweetness to the danish.
• Allow pastries to cool completely to prevent the cream cheese and blackberry curd from melting.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Danish

Nutrition

• Serving Size: 8
• Calories: 335
• Sugar: 20 g
• Sodium: 220 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg