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Original post published June 4th, 2024. Post last updated on April 28th, 2024.
Made with puff pastry, ripe summer blackberries, a cream cheese and goat cheese filling, and just a touch of lemon, these miniature blackberry pastries remind me of the classic cheese and berry danish, but are much, much easier to make at home.
Why Make These Blackberry Pastries?
One of the best things about the start of summer? The abundance of fresh, local berries. After eating subpar (and often tasteless) imported supermarket berries all winter long, I love being able to bake with ripe, flavorful berries from the backyard garden, greenmarket, farmers market, or local farmstand. Here in London, I even see people picking and eating wild blackberries, straight from the bushes!
These simple, square-shaped blackberry pastries offer a fantastic way to utilize summer berries. Made with store-bought puff pastry, fresh lemon, crunchy sugar, and two kinds of cheese, this easy recipe comes together in under and hour, and makes a tasty (and utensil-free!) addition to a summertime breakfast or brunch.
Ingredients for Making Blackberry Pastries
Key ingredients to make these miniature blackberry pastries include:
Puff pastry – Store-bought or homemade, to form the base for the pastries. Depending on the brand you’ve chosen, your pastry sheet might be slightly larger or smaller than the measurements I’ve indicated in the recipe. If so, you can use a rolling pin to roll the pastry a few inches wider, or a sharp knife to trim the edges.
Confectioner’s sugar – A.k.a. icing sugar, or powdered sugar, for sweetening the cheese filling.
Demerara sugar or Swedish pearl sugar – For sweetness, crunch, and decoration. I’ve tested this recipe with both Demerara and pearl sugar. See my notes below!
Cream cheese and goat cheese – To create the tangy cheese filling. Cheese options may vary depending on your location, so I’ve included some notes below to help you decide which type(s) of cheese to use.
Fresh blackberries – I love the pairing of ripe, juicy blackberries and tangy cheese filling. If you don’t have blackberries on hand, try making these pastries with fresh blueberries instead. Do not use frozen berries for this recipe.
Egg yolk – I’ve chosen to brush the pastry with egg yolk, because it creates a beautifully dark golden brown color. If you prefer a lightly golden pastry, you can substitute a whole beaten egg instead.
Special Tools for Making Blackberry Pastries
To cut the puff pastry, I used a 3-inch square cutter from my square cutter set. (Like round metal cutters, a set of square cutters is an absolute must-have for my pastry toolkit!) If you dont own a square cutter, you can use a ruler and a sharp chef’s knife to cut the pastry into evenly-sized squares. If using a knife, remember not to cut directly on the silicone mat.
You’ll also need a pastry brush to apply the egg wash. I prefer to use a 1-inch brush with natural bristles, rather than silicone.
Finally, you’ll need a rolling pin to roll the pastry. I like to use a silicone rolling mat for easy cleanup, but you can also work directly on the countertop.
Notes on Cream Cheese
When I first developed this blackberry pastry recipe, I used the block-style cream cheese widely available in the United States.
Because the cream cheese (or “soft cheese”) sold in the UK contains more moisture, I’ve updated the recipe to feature a blend of soft cream cheese and goat cheese. The latter helps to thicken the filling while also adding a tangy, earthy note.
If making this pastry recipe in the US, you can opt for120 grams (1/2 cup) of block-style cream cheese for the filling. I do not suggest using 120 grams of soft cheese/British-style cream cheese or spreadable cream cheese, or the mixture will run when you spoon it on top of the puff pastry squares.
Choosing Your Sugar
A sprinkling of sugar adds a pretty finishing touch, plus a crunchy texture, to these blackberry pastries. I’ve tested this recipe using both Demerara sugar and Swedish pearl sugar (such as King Arthur Flour’s Swedish Pearl Sugar) but a sanding sugar like this Wilton one will also work. Or, you can skip the sugar altogether.
Blackberry Pastry Tips and Tricks
If you have the time, you can make your own pastry for this blackberry puff pastry recipe, but the store-bought kind works just as well. In the UK, I prefer to use the Sainsbury’s brand; in the US, Pepperidge Farm makes a good option. Depending on the brand you’ve chosen, the size of the pastry sheet might vary, yielding a few more (or less) pastries than I’ve shown here.
I developed this recipe with blackberries, but blueberries or raspberries will also work. And feel free to experiment with the citrus accent. The lemon adds a bit of brightness to the cream cheese filling, but lime or orange would be delicious, too.
When applying the beaten egg yolk, brush it on top of the pastry only. Do not apply egg wash to the thin sides. Egg can act as a “glue” of sorts, causing the pastry layers to stick together and preventing the puff pastry from puffing as it bakes.
Make-Ahead and Storage Suggestions
These blackberry pastries are best enjoyed on the day they are made, and ideally while still just a tiny bit warm. (Not hot—the cheese will burn your tongue, and the confectioner’s sugar will melt!) Wrap leftover pastries in foil and store in an airtight container in the refrigerator for up to two days.
To reheat, place blackberry pastries on a tray and warm in a 350° F oven for 5 minutes, or until heated through. Leftovers can also be eaten cold.
More breakfast pastry recipes you might enjoy:
Puff Pastry Hearts with Strawberries and Mascarpone
Mixed Berry Hand Pies
Peach, Blueberry, and Walnut Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me at @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Blackberry Pastries
- Total Time: 50 minutes
- Yield: 12 3-inch square pastries 1x
Description
Blackberry pastries made with puff pastry, fresh summer blackberries, a cream cheese and goat cheese filling, and just a touch of lemon.
Ingredients
60 grams cream cheese, softened (1/4 cup)
60 grams goat cheese, softened and rind removed (1/4 cup)
45 grams confectioner’s sugar (1/3 cup)
10 grams all purpose flour (1 tablespoon)
5 milliliters lemon juice (1 teaspoon)
5 grams lemon zest (1 tablespoon)
1 teaspoon vanilla bean paste, or vanilla extract
1 sheet puff pastry, thawed according to package directions if frozen
1 egg yolk, lightly beaten
24 fresh blackberries
Demerara sugar or Swedish pearl sugar, for sprinkling
Confectioner’s sugar, for dusting
Instructions
Preheat oven to 400° F / 205° C. Line a half sheet rimmed baking sheet with parchment.
In a small bowl, whisk together cream cheese, goat cheese, confectioner’s sugar, flour, lemon juice, lemon zest, and vanilla bean paste.
Unroll the puff pastry on a silicone rolling mat. With a rolling pin, roll the pastry to approximately 9 x 12 inches.
Use a 3-inch square cutter to cut the pastry into 12 squares.
Transfer to prepared tray.
With a fork, prick the top of each square 3-4 times.
With a pastry brush, brush the tops of the squares with the beaten egg yolk. Allow yolk to dry for about 5 minutes.
Sprinkle sugar around the edges of each square. (You don’t need to sprinkle the middle of the square; it will be covered by the cheese mixture).
Add 1-2 teaspoons of the cheese filling, dividing the mixture evenly amongst the pastries.
Place 2 blackberries on top of each pastry, pressing down gently to secure.
Bake in preheated oven for 20 minutes, or until pastry is flaky and golden brown.
Dust with confectioner’s sugar.
Serve slightly warm or at room temperature.
Wrap leftover blackberry pastries in foil and store in the refrigerator for up to two days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Pastries