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A beautiful blackberry and cream cheese Danish pastry recipe. It’s easy to make, and the kids will go nuts for it!
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!
- 2 sheets puff pastry; thawed but still cool
- 8 oz full fat cream cheese; at room temperature
- ⅓ cup sugar
- 1 tsp vanilla extract
- 2 eggs; divided
- ¼ cup flour; for rolling
- 1 Lemon
- Dollop of Sour Cream
- 1.Line a baking sheet with parchment paper. Set aside
- 2.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.
- 3.Add the zest of one lemon, a pinch of salt and a dollop of sour cream
- 4.On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10x10-inches. Repeat with second puff pastry sheet.
- 5.Cut each puff pastry sheet with a sharp knife into 4 equal squares. Spoon a heaping
- tablespoon of cream cheese filling and jam
- 6.(Feel free to use another jam of your choice) into the center of each square.
- 7.Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1
- tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer
- each pastry to the lined baking sheet.
- 8.Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.
- 9.Bake for 20 minutes or until golden brown, rotating the pans once halfway through.
- Serve warm or cold lightly dusted with icing sugar.
- EASY PUFF PASTRY RECIPE
- 1.Sift the flour into a large bowl with a good pinch of sea salt.
- 2.Add butter to the flour and rub in using your hands. You should still be able to see chunks of
- butter. Make a well in the centre, add 100ml cold water and combine, adding a little more
- water if necessary, until you have a firm rough dough.
- 3.Roll out on a lightly floured board into to a rectangle about 20cm x 50cm. You should be able
- to see streaks of butter in the pastry.
- 4.Fold a third of the pastry into the centre, then fold the bottom third up over that. Give dough a
- quarter turn and roll out again. Repeat folding, rolling and turning twice more.
- 5.Chill pastry for 30 minutes before using.
- PUFF PASTRY TIPS
- Thaw pastry at room temperature for about 20 minutes before handling.
- Handle as little as possible to avoid stretching and tearing.
- Preheat the oven as directed.
- Cut pastry with a sharp knife or cutter to get a clean edge.
- Only brush an egg wash on the top of the dough, not the edges. If the edges are brushed, the layers of dough will stick together and the pastry won't rise during baking.
- Unbaked puff pastry dough may be wrapped tightly in plastic wrap and stored in the refrigerator for 2 or 3 days or frozen for up to 1 month.
- Baked filled pastries are best enjoyed the day they are made and don't refrigerate well.
- Baked unfilled pastry may be frozen in airtight containers for up to 6 weeks.
- Enjoy! Cheek Kiss xx
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!
Need some more recipe ideas? Check out our entire range of party food ideas that are perfect for the kids and adults too. There are plenty of homemade birthday cakes, cupcakes, cookies, chocolate popcorn and other delicious recipes that guests will all love.
Cheek Kiss xx