Step 1

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

Step 2

Puree blackberries until smooth. Strain seeds and discard. Heat blackberry puree in a medium saucepot over medium heat until simmering. Reduce heat to low and continue to simmer until reduced to 1/2 cup, about 20 minutes. Remove from heat and let cool.

Step 3

Combine 1/2 cup blackberry puree (130 grams) with sugar, egg, egg yolks, and lemon juice in a medium saucepot. Heat over medium-low heat, stirring constantly. Continue to simmer until curd thickens, about 5 minutes. Remove from heat and add butter, whisking until butter is melted and fully incorporated. Strain curd through a fine-mesh sieve. Set aside and let cool.

Step 4

Make cream cheese filling. Beat together cream cheese, sugar, egg yolk, and vanilla until well combined.

Step 5

Lightly dust a clean work surface with flour. Roll out puff pastry sheets until you can cut 3 rows of 3 1/2-inch circles for a total of 9 portions per sheet. Arrange the puff pastry rounds on the prepared baking sheet.

Step 6

Use a fork to prick the center of each round. Fill the center with 1 tablespoon cream cheese filling, making sure to leave a border. Brush the edges with egg wash and sprinkle about 1 teaspoon turbinado sugar on the edges. Bake Danish pastries for 15-18 minutes or until golden brown, rotating the sheet pans halfway through. Remove from oven and let cool completely.

Step 7

Fill the center of each pastry with 1 heaping tablespoon blackberry curd. Top with fresh blackberries and dust powdered sugar on top if desired.