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This delicious blackberry cheesecake Danish recipe is brought to us by Annette, one of our blog contributors. Enjoy the recipe and please make her feel welcome with comments at the end of the post!
Try saying that danish pastry recipe title a few times!!
DID YOU KNOW? Danish pastry originated when the Danes added sweet fillings to Austrian pastry. With a result of a crispy, golden puff with a luscious, surprise filling.
Let’s start with a close-up pic shall we?? Mmmmm Oh wow! Look at that beautiful flakey golden crust. OK. Stop drooling on the keyboard. OK I’ll stop being mean and tempting you with the picture. Lets move on.
This cheeky Danish pastry recipe it’s still just as tasty and I’ll cut your danish making time in half. Something tells me, you might be in the same boat and don’t have much morning time for pastry work either. If you do have that extra time check out our easy pastry recipe below.
This recipe is great if you want to impress your guests (its been a hit at our family Christmas Eve celebrations) or an easy breakfast. This is a great incentive for kids to get out of bed in the morning. My kids eat more than their fair share of quick and easy cereal or toast most mornings. I know they would enjoy more variety for breakfast, when we’re struggling for time, all aspirations of freshly baked goodness just doesn’t happen.
This blackberry cheesecake Danish pastry recipe can also be made easily in stages. Make the filling a couple of days in advance. You can even roll out and cut the puff pastry pieces the night before and keep them tightly covered in the fridge so all you have to do is assemble and bake the next day. (I’m all about shortcuts especially during the typically hectic morning routine.) Omit the jam if you’re not a fan, or swap in your favourite flavour.
I start by making an easy cream cheese filling. Drop the softened cream cheese into a food processor. Add vanilla and 2 egg yolks to cream cheese and sugar and stir until just combined. I add Full fat cream cheese (don’t be bringing any of that fat-free or low-fat stuff to the party).You can also do this with an electric mixer or by hand (gasp). That’s crazy, but I won’t say anything. If you want to do this by hand, more power to you. Then add the zest of one lemon, a pinch of salt and a dollop of sour cream.
Once my filling was finished, I take my box of puff pastry from the fridge (where it had been thawing overnight) and rolled one sheet out just a little bit, so I have a 10×10 inch square. Cut each puff pastry sheet with a sharp knife into 4 equal squares
I prepare a quick egg wash and got out my jar of berry preserves. Spoon a heaped tablespoon of cream cheese filling and jam.
Next, I brushed the edges with the egg wash and brought two of the corners up to meet in the middle. Once there, I brushed the tops with a little more egg wash refrigerate for 15 minutes. Puff pastry puffs best when cold!
End Result Yummy!
They didn’t last long. After they cooled for just a few minutes, the girls dove into them. They were warm and delicious, and the pastry was perfectly puffed and flaky. The cheese filling isn’t overly sweet, so the berry preserves complimented it really well.
Finally here is the recipe!
I am glad I got the opportunity to bake these pastries again. What I like best about this Danish pastry recipe is that you can pull it together in a short amount of time.
Do you have any favorite Danish or puff pastry dessert recipes or tips? It would be great to hear from you. You are more than welcome to leave comments below.
I’ll have some more great desserts up next month In the meantime, enjoy your month, and eat some dessert!
Cheek Kiss xx