1-First: puree the 12 ounces of blackberries, strain out the seeds, and simmer the puree until it reduces to ½ cup, then let it cool. In a separate bowl, combine the ½ cup of reduced puree with ½ cup granulated sugar, 1 large egg, 2 large egg yolks, and 1 tablespoon lemon juice, then cook over medium-low heat until it thickens. After thickening, remove from heat, whisk in 2 tablespoons butter, strain it, and cool to create the blackberry curd.

2-Next, beat together 8 ounces softened cream cheese, ½ cup granulated sugar, 1 large egg yolk, and 2 teaspoons vanilla extract until smooth. This step ensures a creamy texture that pairs perfectly with the blackberry elements.

3-Roll out the 2 sheets of thawed puff pastry and cut them into 3 ½-inch circles, then prick the centers with a fork. Place the rounds on the prepared baking sheet, fill the centers with the cream cheese filling while leaving a border, brush the edges with the egg wash, sprinkle with ⅓ cup turbinado sugar, and bake for 15-18 minutes until golden.

4-After baking, allow the pastries to cool completely, then fill the centers with the prepared blackberry curd and top with 6 ounces fresh blackberries and powdered sugar for garnish. For more baking inspiration, explore our easy dessert recipes section on the site.