This 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! You can use fresh or frozen Oregon blackberries to make this recipe all year long!
Recipe by Debi Morgan from the Quiche My Grits Blog – quichemygrits.com
4 oz neufchâtel cream cheese
1 tablespoon powdered sugar
1 tablespoon lemon curd
1 tablespoon fresh thyme
1 cup berry jam (any berry jam will work)
2 cups fresh (or frozen) blackberries
1 tablespoon cornstarch
4 tablespoons powdered sugar
1 tablespoon half & half
1 sheet puff pastry (purchase a roll that fits a sheet pan or baking sheet)
Step 1
Preheat oven to 425°F.
Step 2
Roll puff pastry sheet out onto a half-size sheet pan or baking sheet that has been lined with parchment paper.
Step 3
Roll edges up all the way around pastry.
Step 4
Mix cream cheese with powdered sugar, lemon curd and thyme in a small bowl.
Step 5
Spread a thin layer of cream cheese onto the puff pastry sheet.
Step 6
Mix jam, blackberries and cornstarch together in a small bowl.
Step 7
Drop blackberry mixture by spoonfuls on the cream cheese layer.
Step 8
Spread the mixture evenly over pastry with a spoon.
Step 9
Bake at 425°F for 20 minutes until puff pastry is golden brown.
Step 10
Allow pastry to cool completely for 30 minutes.
Step 11
Mix powdered sugar and half & half together until smooth.
Step 12
Drizzle over entire pastry, then cut into rectangles and serve. Sprinkle pastry with extra fresh thyme if desired.