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Ingredients
Scale
- 1 sheet puff pastry (store-bought, suitable for a half sheet pan)
- 4 ounces neufchâtel cream cheese
- 1 tablespoon powdered sugar
- 1 tablespoon lemon curd
- 1 tablespoon fresh thyme, chopped
- 1 cup berry jam (any variety)
- 2 cups fresh or frozen blackberries
- 1 tablespoon cornstarch
- 4 tablespoons powdered sugar (for glaze)
- 1 tablespoon half & half (for glaze)
Instructions
- Roll out the puff pastry on a half-size sheet pan lined with parchment paper, forming a crust at the edges.
- Mix neufchâtel cream cheese, powdered sugar, lemon curd, and fresh thyme until smooth for the filling.
- Spread the cream cheese mixture over the puff pastry, leaving a border.
- Combine berry jam, blackberries, and cornstarch in a bowl; stir gently.
- Spoon the blackberry mixture evenly over the cream cheese layer.
- Preheat the oven to 425°F (220°C) and bake for 20 minutes until golden brown.
- Allow to cool on a wire rack for 30 minutes.
- Whisk together powdered sugar and half & half for glaze; drizzle over the cooled danish.
Notes
Ensure puff pastry is fully thawed before rolling for best results.
Add a dash of vanilla extract to the cream cheese for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 8
- Sodium: 185
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
- Cholesterol: 25