This recipe takes a bit of time but is totally worth the effort. The flakey crust on these are amazing. I can’t rave enough about these!
Blackberry Cheese Danish Recipe slightly adapted from Sprinkle Some Sugar
- 1/4 cup warm water
- 1 envelope active dry yeast
- 1/2 cup milk
- 1 large egg
- 1/4 cup sugar
- 1 tsp salt
- 2 1/2 cups flour
- 14 TBLS unsalted butter (cold)
- 2 1/2 cups frozen blackberries (also works great with frozen blueberries, raspberries, and strawberries)
- 3 TBLS granulated sugar
- 4 tsp Flour
- 2 TBLS water
Cream Cheese Filling
- 4 oz cream cheese (softened)
- 3 TBLS sugar
- 1/4 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 TBLS butter (softened)
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 TBLS milk
Add yeast to warm water, mix and let stand for a couple minutes. In bowl, combine milk, sugar, egg and salt, yeast and water and set aside. Cut butter and add to food processor. Add flour and pulse until the mixture is crumbly. Fold egg mixture to flour/butter mixture until it is well combined. Wrap dough with plastic wrap and refrigerate for 2 hours or overnight.
Roll out refrigerated dough on well floured surface. Fold the dough together and roll out again.
Fold your dough up tightly, wrap in plastic wrap and set in refrigerator for 30 minutes.
While dough is in refrigerator you can make the blackberry filling, cream cheese filling, and icing.
In sauce pan add blackberries and sugar bring to boil, reduce down (about 5 minutes) then add flour and water and cook until they thicken.
Cream Cheese filling:
Whip cream cheese and butter, add sugar, vanilla and powdered sugar. Mix until will combined.
Mix all ingredients together until well combined. Set all three aside for later.
Take out refrigerated dough and divided into 8 equal pieces.
Roll out your dough to make a 5 in square.
Spread cheese onto the center of square from one corner to the opposite side. Repeat with the blackberries.
Fold the points that don’t have the filling into the center of the pastry. Bake at 375 degrees for 15 minutes.
Once pastries have cooled drizzle glaze over the top. Enjoy!