Blackberry Cream Cheese Danish Bake
A delightful sweet treat combining flaky pastry with a creamy filling and the vibrant taste of blackberries, perfect for breakfast, brunch, or dessert.
Servings: 8 servings
Calories: 230kcal
Ingredients
Dough
- 1 package 1 package (8 oz / 227 g) puff pastry or crescent dough Both puff pastry and crescent dough create a flaky base.
Filling
- 8 oz 8 oz (226 g) cream cheese, softened Use full-fat for a richer texture.
- 1/4 cup 1/4 cup (50 g) granulated sugar
- 1 teaspoon 1 teaspoon (5 ml) vanilla extract
- 1/2 cup 1/2 cup (150 g) blackberry preserves or fresh blackberries Fresh blackberries are recommended for better flavor.
- 1 egg 1 egg, beaten (for egg wash) Ensures a golden crust.
- Powdered sugar (for dusting, optional) Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- On a lightly floured surface, roll out the puff pastry or crescent dough into a rectangle, about 1/8 inch thick.
- In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
- Spread the cream cheese mixture evenly over the rolled dough, leaving a 1-inch border around the edges.
- Evenly distribute blackberry preserves over the cream cheese filling or strategically place fresh blackberries on top.
- Carefully fold the edges of the dough over the filling, creating a border.
- Brush the exposed edges with the beaten egg to achieve a beautiful golden crust.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool slightly. Dust with powdered sugar before serving for an elegant finish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven to maintain flaky texture. Optional flavor enhancements include lemon zest or almond extract in the cream cheese mixture.