Blackberry Cream Cheese Danish (Print Version)

# Ingredients:

→ Blackberry Curd

01 - 12 ounces blackberries, fresh or frozen
02 - ½ cup (100g) granulated sugar
03 - 1 large egg
04 - 2 large egg yolks
05 - 1 tablespoon fresh lemon juice
06 - 2 tablespoons (28g) butter

→ Cream Cheese Filling

07 - 8 ounces cream cheese, softened to room temperature
08 - ½ cup (100g) granulated sugar
09 - 1 large egg yolk
10 - 2 teaspoons pure vanilla extract

→ Assembly

11 - 2 sheets puff pastry, thawed
12 - 1 large egg beaten with 1 tablespoon water for egg wash
13 - ⅓ cup (73g) turbinado sugar
14 - 6 ounces fresh blackberries, for garnish
15 - Powdered sugar, for dusting

# Instructions:

01 - Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
02 - Puree the blackberries until smooth, then strain to remove seeds. Heat the strained puree in a saucepan over medium heat until it begins to simmer. Reduce heat to low and continue cooking until reduced to ½ cup (about 20 minutes). Remove from heat and let cool.
03 - Combine ½ cup of your reduced blackberry puree with sugar, egg, egg yolks, and lemon juice in a medium saucepan. Heat over medium-low heat, stirring constantly until the mixture thickens (about 5 minutes). Remove from heat, whisk in butter until melted and incorporated, then strain through a fine-mesh sieve. Set aside to cool.
04 - Beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until creamy and well combined.
05 - Lightly flour your work surface and roll out the puff pastry sheets. Cut each sheet into 9 circles (about 3½ inches in diameter) and arrange them on your prepared baking sheets. Prick the center of each round with a fork, leaving a border untouched.
06 - Place 1 tablespoon of cream cheese filling in the center of each pastry round, keeping within the pricked area. Brush the edges with egg wash and sprinkle with turbinado sugar. Bake for 15-18 minutes until golden brown, rotating the pans halfway through. Remove from oven and cool completely.
07 - Once cooled, top each pastry with a heaping tablespoon of blackberry curd, garnish with fresh blackberries, and dust with powdered sugar if desired.

# Notes:

01 - Recipe can be halved for a smaller batch
02 - Extra blackberry curd is delicious spread on toast
03 - Pastries are best enjoyed the day they're made

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