Description

Ingredients for Your Danish Swirls. Flaky all-butter puff pastry rolled with vanilla cream cheese and a bright blackberry compote, glazed with apricot jam and finished with fresh berries and toasted nuts.

Ingredients

Units Scale

For the Pastry

2 sheets all-butter puff pastry (thawed but cold; about 500 g total)
1 large egg, beaten with 1 Tbsp milk (egg wash)

For the Vanilla Cream Cheese Filling

8 oz full-fat cream cheese (room temperature)
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 tsp fresh lemon zest
1 tsp fresh lemon juice
fine salt (a pinch)
large egg yolk OR cornstarch (use 1 yolk or 1 Tbsp cornstarch)

For the Blackberry Compote

2 cups blackberries (fresh or frozen) (plump berries)
1/4-1/3 cup granulated sugar (50-70 g, to taste)
1 tsp fresh lemon juice
1 tsp cornstarch (mix with 1 tsp cold water for slurry)
1 tsp cold water (for slurry)
fine salt (a pinch)
1 small sprig fresh thyme (optional)

For the Finish

2 Tbsp apricot jam (for glazing)
1 tsp water (to loosen jam)
8-10 fresh blackberries (for topping)
2 Tbsp finely chopped toasted hazelnuts or almonds
fresh thyme leaves (optional) (a few)

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Instructions

Make blackberry compote: In a small saucepan, combine blackberries, sugar, lemon juice, and a pinch of salt. Simmer 4–6 minutes, gently crushing some berries. Add thyme if using. Stir cornstarch with cold water, then whisk slurry into berries and cook 30–60 seconds until glossy and thick. Remove thyme; cool completely.
Mix cream cheese filling: Beat cream cheese with sugar, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth and pipeable. Beat in either 1 egg yolk or 1 Tbsp cornstarch until fully combined.
Build swirl logs: On a lightly floured surface, roll each puff pastry sheet to about 25×30 cm (10×12 in). Spread a thin layer of cream cheese, leaving a 1 cm (1/2 in) border on one long edge. Spoon thin ribbons of cooled compote over cream cheese. Roll up jelly-roll style from the long edge; pinch seam. Repeat with second sheet. Wrap logs and chill in freezer 10–15 minutes to firm.
Slice, shape & fill: Heat oven to 200°C/400°F. Line a baking sheet (or butter a muffin tin for taller sides). Trim ends; slice each log into 4–5 rounds (3–4 cm thick). Set cut-side up and press a shallow well in the center.
Bake: Brush pastry edges with egg wash. Pipe 1–2 tsp remaining cream cheese into each well, then 1–2 tsp compote. Bake 18–22 minutes until deeply golden and puffed.
Glaze & garnish: Warm apricot jam with water. Brush hot pastries with glaze. Top with a fresh blackberry, toasted nuts, and a few thyme leaves if desired. Serve warm.

Notes

For extra-neat swirls, slice chilled logs with a sharp, serrated knife in a gentle sawing motion. Using a muffin tin helps the swirls bake tall with crisp edges. Cool compote fully before assembling to keep layers defined.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Breakfast, Brunch, Dessert
Cuisine: American, Bakery

Nutrition

Calories: 380
Sugar: 18
Fat: 24
Saturated Fat: 12
Carbohydrates: 35
Protein: 5