I simply cannot pass a display of blackberries at any fruit stand without buying at least one “clamshell” of those luscious berries, which are my favorite fruit.
Last week Safeway had a special “two for one” and I came home with four; two for a Danish I was baking, and two for the freezer. These berries were raised in Mexico, the land of constant sunshine. This fruit had to be great.
While I was adding those berries to the Danish, I smiled, remembering my purchase somewhere in early 2020, of Time magazine. I was in the San Francisco airport’s magazine and gift shop looking for something to read on the plane, when my eye caught the cover of Time that read something like “The New Blackberry.” Being in a hurry, I grabbed a copy, paid for it and stuffed it into my carry-on.
Settled into my seat along with a cup of hot coffee, I happily turned to the article in the magazine that had caught my eye earlier—“The New Blackberry.” Boy, was I wrong and disappointed! No photo of a blackberry baked into a blackberry pie or even blackberry jam, but this “blackberry” turned out to be the invention of the first cell phone and its Canadian inventors had named it the Blackberry because of the oval-shaped keys, which resembled the blackberry fruit. I paid $4.50 for a magazine and not a recipe to be found.
I was equally disappointed when I popped one of those luscious-looking berries into my mouth while I was assembling the ingredients for the Danish, very little blackberry flavor nor sweetness. Looking at the label again, I was reassured they were raised in Mexico. How could a berry that was so plump and delicious looking be so bland? Fortunately, I keep a dozen or so 4-oz. bottles of various fruit extracts from the company Olive Nation that I purchase online. These extracts are excellent and used by many professional bakeries. A teaspoonful of the blackberry extract and my Danish had the blackberry flavor I was looking for.
My last purchase was for six 4-oz. bottles at $31. Shipping was extra. This company has many baking products, all of excellent quality.
As for fresh blackberries, I shall wait until September when Driscoll’s berries are in season and come to us from Watsonville or Arizona.
The following Danish recipe is made with frozen puff pastry. I have yet to be able to locate any refrigerated dough nearby. One box holds two sheets that will make a 20-inch-long Danish and will slice into 10-12 generous servings.
A few simple rules to follow. Thaw the pastry in its packaging in the refrigerator overnight prior to using. Work quickly to not let the dough become warm, as the butter in the dough melts and will result in the dough not rising properly when placed in the hot oven. You can always place the dough for a few minutes in the freezer to get cold during the assembly process.
Once the Danish is assembled, I put it in the freezer on its parchment-lined baking sheet for about 20 minutes and then pop it into a preheated 425-deg. oven. You want the dough to rise quickly and instantly, which the hot oven will make happen. If you place the dough in a lukewarm oven, you will be disappointed, as the dough will not rise properly, resulting in a flat Danish. Biscuits need this method as well, which is the reason so many new bakers are disappointed by not preheating their ovens.
My Danish has two layers, the first being a cream cheese mixture and the second, a cold fruit filling that I have made the day prior to baking. You can, of course, use any fruit jam, which is a quicker method.
Until September, I will be purchasing frozen blackberries or blueberries from Safeway for my Danish fillings—come on September!
Cream Cheese Danish
• One package of puff pastry (2 sheets)
• 1 cookie sheet lined with parchment
• 8 ounces of cream cheese, room temperature
• 1 lg. egg yolk for filling
• 1/2 tsp. vanilla
• 1 tsp. lemon juice
• 1/2 tsp. lemon zest
• 1/4 cup powdered sugar sifted
Mix together until smooth and creamy.
Set aside:
• 1 large egg mixed well with
• 1 Tbsp. water for egg wash
Fruit Filling
• 2 cups of fresh or frozen Blackberries
• 1/4 cup of gran sugar
• 2 Tbsp. corn starch
• 1/4 cup of water
Mix together well and cook over medium heat until very thick. Refrigerate until cold before using.
Unroll the puff pastry and place the two sheets together end to end, overlapping by 1 inch. Press together, making one continuous sheet about 12” wide and 22” long.
Spread the cheese mixture down the middle of the dough about 4” wide. Then add Berry filling on top of the cheese mixture.
Cut diagonal strips up each side of the dough and then fold these strips over the top of the filling, alternating sides to resemble a braided pattern. Make sure all of the filling is covered by dough.
Place Danish in freezer for 20 minutes.
Brush top of Danish with egg wash just prior to baking.
Bake in preheated oven at 425deg for 20-25 minutes or until golden brown.
Cool for 30 minutes before slicing to allow fillings to set up.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@*****st.net.
