Cream Cheese Danish

Found in SL May 2023 issue and here

 

1 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon zest
3 Tbsp. apple jelly
1/2 tsp. warm water, if needed
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
All-purpose flour, for surface
2 (6-oz.) pkg. fresh raspberries or blackberries or 2 thinly sliced plums or peaches
1 large egg, lightly beaten
1 1/2 cups powdered sugar
2 1/2 Tbsp. fresh lemon juice (from 2 medium lemons)
1/4 cup toasted sliced almonds or chopped pecans

Preheat oven to 400°F.
Stir together cream cheese, granulated sugar, vanilla, and lemon zest in a medium bowl until smooth, and set aside.

Whisk apple jelly in a separate medium bowl until mostly smooth, adding 1/2 teaspoon warm water, if needed. Set aside.

Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10- x 11-inch rectangle; cut into quarters. Place pastry rectangles 1/2 inch apart on a parchment paper-lined rimmed baking sheet.

Prick centers of dough rectangles with a fork several times, leaving a 1/2-inch border.

Spread half of the cream cheese mixture within the border (about 2 tablespoons per rectangle).

Arrange half of your desired fruit over the cream cheese-topped dough rectangles. Spoon half of apple jelly over fruit. Brush pastry edges with beaten egg.

Bake in preheated oven until edges and bottoms are golden brown, 22 to 30 minutes, covering loosely with foil during last 5 minutes of baking to prevent overbrowning, if needed. Let cool on pan 10 minutes. Repeat with the remaining puff pastry sheet, cream cheese mixture, fruit, apple jelly, and beaten egg.

Add powdered sugar to a medium bowl; gradually stir in 2 tablespoons of the lemon juice, adding remaining 1/2 tablespoon lemon juice as needed until smooth. Drizzle glaze over pastries; sprinkle with almonds or pecans.

Blackberry Almond Cake

Original recipe found here.

2 sticks unsalted butter room temperature
1 1/3 cups light brown sugar
3 large eggs at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
¾ cup almond flour
½ teaspoon salt
½ cup sour cream
1 ½ to 2 cups fresh blackberries
Special equipment suggested: a 9-inch springform baking pan and non-stick baking spray

Preheat your oven to 350 degrees and spray your 9-inch springform pan with baking spray. Place on a parchment paper lined baking sheet and set aside.
Using your stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes. Add in the eggs, one at a time, mixing well after each addition. In a separate, large mixing bowl, combine the flour, baking powder, almond flour and salt. Add these dry ingredients into the wet egg mixture and mix together on a low setting. Once everything has been incorporated, turn the mixer up to a higher setting and mix well for just a minute or two.
Add in the sour cream and beat until smooth and thoroughly combined into the batter. Pour the batter into the springform baking pan and sprinkle on the fresh blackberries, pressing down very gently if desired. Bake for about 55 to 60 minutes, or until set. A cake tester will come out slightly wet in the center only but the cake should stay still when jiggled. Remove from the oven and let the cake cool completely before serving.

 

Blackberry Scones

Original post is here on A Few Shortcuts.

3 cups all-purpose flour
1/3 cup sugar
2½ teaspoons baking powder
½ teaspoon baking soda
¾ cup butter
1 cup buttermilk
1 cup fresh blackberries

Preheat oven to 400°. Sift all dry ingredients in a large bowl. Cut in butter until mix is crumbly. Mix in the buttermilk. Lightly flour a clean surface and knead to form dough. Fold in blackberries. They will smoosh a little, but not too bad.

Divide dough in half and form into a circle.
Place one half on a parchment lined cookie sheet and flatten slightly.
Bake the second half on another cookies sheet or in a second batch.
Bake 15 – 20 minutes. Slice each round into 4-6 pieces.