Blackberry Cream Cheese Danish (Print Version)

# Ingredients:

→ Blackberry Curd

01 - 12 ounces of blackberries, can use fresh or frozen
02 - ½ cup (100g) of regular sugar
03 - 1 large egg
04 - 2 yolks from large eggs
05 - 1 tablespoon of freshly squeezed lemon juice
06 - 2 tablespoons (28g) of butter

→ Cream Cheese Filling

07 - 8 ounces of cream cheese, let this soften at room temp
08 - ½ cup (100g) of white sugar
09 - 1 yolk from a large egg
10 - 2 teaspoons of pure vanilla extract

→ Assembly

11 - Two sheets of puff pastry, thawed from frozen
12 - 1 large egg whisked with 1 tablespoon of water for a wash
13 - ⅓ cup (73g) of coarse turbinado sugar
14 - 6 ounces of blackberries, fresh for topping
15 - Some powdered sugar for sprinkling if you'd like

# Instructions:

01 - Set your oven to 400°F (200°C) and cover two pans with parchment paper.
02 - Blend the blackberries until smooth and strain to get rid of seeds. Heat this puree in a pot over medium heat until it bubbles, then lower the heat and cook until it thickens into about ½ cup (roughly 20 minutes). Let it cool down.
03 - Mix ½ cup of your blackberry puree reduction with sugar, lemon juice, egg yolks, and the whole egg in a medium pot. Stir it gently over medium-low heat for 5 minutes until you see it thicken. Take it off the heat, stir in the butter until fully melted and mixed, and then strain it through a mesh strainer. Leave it to chill.
04 - In a bowl, beat the room-temp cream cheese, sugar, egg yolk, and vanilla until it’s all creamy and smooth.
05 - Sprinkle flour lightly on your counter and roll out your puff pastry sheets. Use a cutter to make 9 circles per sheet (each around 3½ inches wide). Put these rounds on the lined baking pans, and poke holes in the middle part of each circle with a fork, leaving the edges intact.
06 - Add a spoonful (about 1 tablespoon) of the cream cheese mix to the center sections of each pastry round. Brush the edges with the egg wash, then sprinkle with turbinado sugar. Bake for 15-18 minutes until they’re golden, making sure to turn the trays halfway through baking. Once done, take them out and let them cool to room temp.
07 - Spread a generous spoonful of blackberry curd on each pastry after they’ve cooled, add some whole fresh blackberries on top, and dust with powdered sugar if you want to dress them up.

# Notes:

01 - You can make half if you don’t need this many pastries
02 - Leftover blackberry curd is fantastic spread on bread
03 - These pastries taste best when eaten on the same day

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