For the Lemon Thyme Cream Cheese
4 oz neufchâtel cream cheese
1 tablespoon powdered sugar
1 tablespoon lemon curd
1 tablespoon fresh thyme
For the Blackberry Topping
1 cup berry jam (any berry jam will work)
2 cups fresh (or frozen) blackberries
1 tablespoon cornstarch
For the Sugar Glaze
4 tablespoons powdered sugar
1 tablespoon half & half
For the Danish
1 sheet puff pastry (purchase a roll that fits a sheet pan or baking sheet)
Preheat oven to 425°F.
Roll puff pastry sheet out onto a half-size sheet pan or baking sheet that has been lined with parchment paper.
Roll edges up all the way around pastry.
Mix cream cheese with powdered sugar, lemon curd and thyme in a small bowl.
Spread a thin layer of cream cheese onto the puff pastry sheet.
Mix jam, blackberries and cornstarch together in a small bowl.
Drop blackberry mixture by spoonfuls on the cream cheese layer.
Spread the mixture evenly over pastry with a spoon.
Bake at 425°F for 20 minutes until puff pastry is golden brown.
Allow pastry to cool completely for 30 minutes.
Mix powdered sugar and half & half together until smooth.
Drizzle over entire pastry, then cut into rectangles and serve. Sprinkle pastry with extra fresh thyme if desired.