Cream Cheese Delight (Print Version)

# Ingredients:

→ Blackberry Curd

01 - 12 oz blackberries (can be fresh or frozen)
02 - 100 grams (½ cup) of regular sugar
03 - 1 egg, large
04 - Yolks from 2 large eggs
05 - Juice from 1 tablespoon of lemon
06 - 28 grams (2 tablespoons) of butter

→ Cream Cheese Filling

07 - Softened cream cheese, 8 oz
08 - ½ cup sugar (100 grams)
09 - 1 yolk of a large egg
10 - 2 tsp pure vanilla extract

→ Remaining Ingredients

11 - Two sheets of puff pastry, defrosted
12 - A big egg mixed with 1 tbsp water for egg wash
13 - ⅓ cup (73 grams) of turbinado sugar
14 - Fresh blackberries, 6 oz, for topping
15 - Powdered sugar to sprinkle on top

# Instructions:

01 - Set your oven to 400°F (200°C) and line two baking trays with parchment. Blend the blackberries into a smooth puree. Strain the puree with a fine sieve to remove seeds and toss the seeds away. Pour this smooth blackberry mix into a medium pot and simmer it over medium heat until it's reduced to about ½ cup. This should take around 20 minutes while stirring from time to time. Pull it off the heat and let it cool. Combine the reduced blackberry, sugar, egg, yolks, and lemon juice in a bowl. Heat this mixture on medium-low, stirring constantly until it's thickened—about 5 minutes. Take it off the heat and mix in butter until melted and smooth. Strain it one more time for a perfectly silky finish. Let it cool and set it aside.
02 - In a bowl, whip together the softened cream cheese, sugar, egg yolk, and vanilla until it's creamy and smooth. Put it aside for now.
03 - Sprinkle a clean surface with some flour. Gently roll out the puff pastry sheets to make them more even. Use a round cutter (or similar tool) to cut out circles about 3½ inches wide. You should get 18 rounds in total. Lay the circles on the baking trays you prepared earlier, leaving some room between each.
04 - With a fork, poke the center of each pastry round to stop it from puffing up too much. Add about a tablespoon of the cream cheese filling into the middle of every round, keeping the edges clear. Use a pastry brush to coat the borders with egg wash, then sprinkle the edges with about 1 tsp of turbinado sugar for a nice crispy touch.
05 - Pop the trays into your preheated oven and bake for 15–18 minutes. The pastries are done when they're puffed and golden. Halfway through, switch the trays around so they bake evenly. Let them cool completely once out of the oven before moving on to the filling step.
06 - Spoon a generous tablespoon of blackberry curd into the middle of each cooled pastry. Place a few fresh blackberries on top, then lightly sprinkle powdered sugar over everything.

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