Blackberry Thyme Danish

I’m not much of a sweet tooth but Dayne craves a good pastry occasionally and this blackberry lemon and thyme combination hit the spot and just screams summertime! It is creamy, buttery, flaky, and just the right amount of sweet.

I’ve recently been experimenting with puff pastry and this is one of my favorite recipes with it so far. It blows my mind how convenient it is to use, very quickly turning into such a buttery and delicate pastry without much effort.

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Ingredients

• 4 cups fresh blackberries

• 2 tsp thyme, finely minced

• 2 Tbsp cornstarch

• 2 Tbsp sugar

• 2 Tbsp fresh lemon juice

• One package prepared frozen puff pastry

• 1 egg, beaten

Cream Cheese Mixture

• 8 oz cream cheese

• 2 tsp vanilla extract

• ¼ cup sugar

• ½ tsp fresh lemon zest

Directions

1. Thaw puff pastry (usually one package comes with two square sheets)

2. Preheat oven to 400 degrees

3. Cut each sheet into four separate rectangles

4. Prepare the cream cheese mixture by whipping together the cream cheese, vanilla, sugar, and lemon zest with a hand held or stand mixer

5. In a medium sauce pan over low heat, mix together the black berries, thyme, corn starch, sugar, and lemon juice and simmer for about 5 minutes until thickened

6. Remove blackberries from heat

7. Carefully spread the cream cheese mixture equally over the puff pastry, leaving a half inch margin of the dough exposed

8. Spoon the berry mixture equally over the cream cheese

9. Brush the egg mixture over the exposed puff pastry edges and transfer to oven and bake for 25 minutes

10. Remove from oven and let rest for about 10 minutes and serve!

Makes 8 pastries