Blackberry Cheese Danish
Blackberry Cheese Danish is filled with lemon-thyme cream cheese, then topped with fresh blackberries on a buttery puff pastry crust. It’s finished with a delightful sugar glaze that creates the perfect breakfast, brunch or dessert!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sheet puff pastry ((purchase a roll that fits a sheet pan or baking sheet))
- 4 ounces neufchâtel cream cheese
- 1 Tbsp. powdered sugar
- 1 Tbsp. lemon curd
- 1 Tbsp. fresh thyme
- 1 cup berry jam ((any berry jam will work))
- 2 cups fresh (or frozen) blackberries
- 1 Tbsp. cornstarch
- 4 Tbsp. powdered sugar
- 1 Tbsp. half & half
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Roll puff pastry sheet out onto a half-size sheet pan or baking sheet that has been lined with parchment paper.
- 3
Roll edges up all the way around pastry.
- 4
Mix cream cheese with powdered sugar, lemon curd and thyme in a small bowl.
- 5
Spread a thin layer of cream cheese onto the puff pastry sheet.
- 6
Mix jam, blackberries and cornstarch together in a small bowl.
- 7
Drop blackberry mixture by spoonfuls on the cream cheese layer.
- 8
Spread the mixture evenly over pastry with a spoon.
- 9
Bake at 425 degrees for 20 minutes until puff pastry is golden brown.
- 10
Allow pastry to cool completely for 30 minutes.
- 11
Mix powdered sugar and half & half together until smooth.
- 12
Drizzle over entire pastry, then cut into rectangles and serve.
- 13
Sprinkle pastry with extra fresh thyme if desired.