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One of the best things about the start of summer is the sudden abundance of fresh, local berries. After eating subpar (and often flavorless) imported supermarket berries all winter long, it’s always a refreshing change to be able to bake with berries from the backyard garden, greenmarket, or local strawberry farm.
These simple blackberry cream cheese pastries are a fantastic way to utilize summer berries. They’re reminiscent of a classic blueberry danish, but so much easier to make at home!
Blackberry Pastry Tips & Tricks
I used blackberries because I happened to have some on hand. But, blueberries or raspberries would work just as well. 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 juice and zest would be delicious, too.
The sprinkled sugar on these pastries is completely optional, but does make for a nice finishing touch. I used King Arthur Flour’s Swedish Pearl Sugar for this recipe, but a sanding sugar like this Wilton one would work just as well.
Puff Pastry Notes
If you have the time, you can make your own puff pastry for this recipe. I thawed out a frozen block of homemade puff pastry, as I always make it in large quantities then slice it into several smaller portions, wrap it in foil and freeze it, then thaw each block as needed. But if you don’t have the time to invest in making homemade pastry, just use a sheet of the store bought kind instead. Pepperidge Farm is always a safe bet!
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 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!
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Blackberry cream cheese pastries
- Total Time: 25 minutes
- Yield: 6 pastries 1x
Description
Simple breakfast pastries made with puff pastry, fresh summer berries, and a cream cheese and lemon filling.
Ingredients
115 grams cream cheese, softened
40 grams confectioner’s sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 sheet puff pastry (pre-made or homemade)
1 egg, lightly beaten
Fresh blackberries (or blueberries)
Swedish pearl sugar, for sprinkling
Instructions
Preheat oven to 200° C / 400° F. Line a baking sheet with parchment.
In a mixing bowl or the bowl of a stand mixer, combine cream cheese, lemon juice, lemon zest, confectioner’s sugar, and vanilla extract. Mix on mexium-high speed until creamy and smooth.
On a lightly floured surface or silicone rolling mat, use a rolling pin to roll the puff pastry to approximately 1/4 – 1/8-inch thick. (If using a pre-made sheet of puff pastry, it will already be close to the right thickness.)
With a 3-inch square square pastry cutter, cut the puff pastry into squares and transfer to prepared tray.
Prick the top of each square with a fork, then use a pastry brush to brush the tops with egg wash.
Sprinkle pearl sugar around the edges of each square. (You don’t need to sprinkle sugar in the middle of the square, as it will be covered by the cream cheese filling).
Add a tablespoonful of the cream cheese filling to each square, dividing the filling evenly amongst the pastries.
Add 2-4 berries to the top of each pastry, pressing down gently to secure them in place.
Bake in preheated oven for about 15 minutes, or until pastry is flaky and golden brown. Transfer to a wire rack and allow to cool before serving.
Serve at room temperature, or while still slightly warm.
Notes
I used blackberries because I happened to have some on hand. But, blueberries or raspberries would work just as well. 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 juice/zest would be delicious, too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Viennoiserie
