Katrina Davis
Blackberry Thyme Danish
Updated: Oct 30, 2020

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
Thaw puff pastry (usually one package comes with two square sheets)
Preheat oven to 400 degrees
Cut each sheet into four separate rectangles
Prepare the cream cheese mixture by whipping together the cream cheese, vanilla, sugar, and lemon zest with a hand held or stand mixer
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
Remove blackberries from heat
Carefully spread the cream cheese mixture equally over the puff pastry, leaving a half inch margin of the dough exposed
Spoon the berry mixture equally over the cream cheese
Brush the egg mixture over the exposed puff pastry edges and transfer to oven and bake for 25 minutes
Remove from oven and let rest for about 10 minutes and serve!
Makes 8 pastries