Blackberry Cheese Delight (Print Version)
# Ingredients:
→ Blackberry Curd
01 -
12 oz fresh or frozen blackberries
02 -
100 grams (½ cup) white sugar
03 -
1 whole large egg
04 -
2 egg yolks from large eggs
05 -
1 tbsp freshly squeezed lemon juice
06 -
28 grams (2 tbsp) butter
→ Cream Cheese Filling
07 -
Softened cream cheese, 8 oz
08 -
Granulated sugar, ½ cup (100 grams)
09 -
1 yolk from a large egg
10 -
2 tsp pure vanilla extract
→ Remaining Ingredients
11 -
Two puff pastry sheets, thawed
12 -
1 large egg mixed with a tbsp of water for brushing
13 -
⅓ cup (73 grams) coarse turbinado sugar
14 -
Fresh blackberries, 6 oz, for topping
15 -
Optional: powdered sugar for dusting
# Instructions:
01 -
Turn your oven to 400°F (200°C) and line a couple of baking trays with parchment. Blend the blackberries until they're smooth. Strain them through a fine mesh to catch the seeds and toss the seeds. Pour the strained blackberry mixture into a medium pot and cook it over medium heat until reduced to about ½ cup. Stir every so often—it should take 20 minutes. Once it's cooled just a bit, whisk together the reduced mix with sugar, an egg, egg yolks, and lemon juice. Put it back on medium-low heat while stirring non-stop, letting it thicken for around 5 minutes. Take it off the heat, mix in the butter until it’s all melted, and strain one last time so it’s super smooth. Set it aside to cool.
02 -
Grab a big bowl and blend the softened cream cheese, sugar, egg yolk, and vanilla until it’s creamy and smooth. Put it aside for later.
03 -
Dust a surface lightly with flour, then gently roll out the puff pastry sheets to even them up. Use a 3½-inch round cutter (or something similar) to cut nine circles from each sheet, giving you 18 rounds. Lay the rounds on the baking trays, making sure there’s space between them.
04 -
Use a fork to poke the center of your pastry rounds so they don’t puff too much. Add about a tablespoon of cream cheese filling to the middle, leaving the edges empty. Brush the edges with egg wash, then sprinkle about 1 tsp of turbinado sugar on the edges for that caramelized crust.
05 -
Pop the trays in your heated oven for 15–18 minutes until the pastries are golden and puffed up nicely. Halfway through cooking, switch the trays so everything cooks evenly. Let them cool fully before you fill them.
06 -
Spoon a big dollop of the blackberry curd into the cooled pastries’ centers. Top each one with some fresh blackberries and, if you’d like, sprinkle powdered sugar on top.