Thursday, June 18, 2015

Blackberry Danishes

12 oz cream cheese, softened to room temperature
6 T honey
3 T cornstarch
½ C sugar
1 egg
2 sheets (1 17.3 oz pkg) puff pastry, thawed but still chilled
3½ C blackberries
Optional: 2 T turbinado sugar

Preheat oven to 375˚. In small bowl, whisk egg with 2 tsp water; set aside.

On lightly floured surface, roll each sheet of puff pastry to 12" square. Cut into 9 squares (approx 4" each), and place on parchment paper lined baking sheet.

Blend cream cheese and honey until smooth. Divide evenly among puff pastry squares, spreading gently in a diagonal (corner to corner) across each square.

Combine cornstarch and sugar; gently stir in berries until sugar and cornstarch thickly coat berries. Divide berries evenly, spooning them over the cream cheese mixture on each puff pastry square.

Pull a corner of each puff pastry square over the filing; brush top of dough with egg wash. Fold opposite corner over egg washed pastry, pressing gently to seal. Repeat with all 18 squares. Brush dough all over with egg wash. Sprinkle lightly with turbinado sugar, if desired.

Bake danishes until golden brown and crisp (approx. 30 minutes). Remove from baking sheet promptly to avoid sticking. Serve warm or cold.

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