Easy Lemon Blackberry Danish
By Vallery LomasPublished on September 19, 2025
Time
40 minutes
Yield
Makes 8 Danish
Ingredients
Before You Begin
To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Do not use bottled lemon juice; fresh juice is critical. Raspberries or blueberries can be substituted for the blackberries.
Instructions
- Adjust oven racks to upper-middle and lower middle positions and heat oven to 425 degrees. Rub 2 tablespoons sugar and 2 teaspoons lemon zest together between your fingers in small bowl until sugar is damp; set aside. Whisk 6 tablespoons lemon juice, ⅔ cup sweetened condensed milk, 2 egg yolks, ⅛ teaspoon table salt, and remaining 2 teaspoons lemon zest together until well combined.
- Line 2 rimmed baking sheets with parchment paper. Working with 1 sheet at a time, roll or trim 2 sheets thawed puff pastry into 10-inch squares on floured counter. Cut pastry into four 5-inch squares. Space pastry squares evenly on prepared sheets.
- Spoon 2 heaping tablespoons of condensed milk mixture into center of each square of pastry. Divide 2 cups blackberries evenly among pastries on top of condensed milk mixture. Brush edges of each square with beaten egg and sprinkle edges evenly with sugar mixture. Bake until pastry puffs along edges and center jiggles slightly when shaken, 15 to 20 minutes. Remove from oven and let cool slightly. Serve warm or at room temperature.
Time
40 minutesYield
Makes 8 DanishIngredients
Ingredients
Ingredients
Why This Recipe Works
Store-bought puff pastry makes it super-simple to pull off this summery, impressive-looking treat. A quick, bright-tasting filling made with egg yolks, sweetened condensed milk, and plenty of lemon juice and zest anchored the blackberries to the pastry. A brush with egg wash and a sprinkle of lemon sugar added a flavorful, decorative flourish. These pastries are equally delicious served warm or room temperature for breakfast, with coffee or tea as an afternoon snack, or with whipped cream for dessert.
Before You Begin
To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Do not use bottled lemon juice; fresh juice is critical. Raspberries or blueberries can be substituted for the blackberries.
Instructions
- Adjust oven racks to upper-middle and lower middle positions and heat oven to 425 degrees. Rub 2 tablespoons sugar and 2 teaspoons lemon zest together between your fingers in small bowl until sugar is damp; set aside. Whisk 6 tablespoons lemon juice, ⅔ cup sweetened condensed milk, 2 egg yolks, ⅛ teaspoon table salt, and remaining 2 teaspoons lemon zest together until well combined.
- Line 2 rimmed baking sheets with parchment paper. Working with 1 sheet at a time, roll or trim 2 sheets thawed puff pastry into 10-inch squares on floured counter. Cut pastry into four 5-inch squares. Space pastry squares evenly on prepared sheets.
- Spoon 2 heaping tablespoons of condensed milk mixture into center of each square of pastry. Divide 2 cups blackberries evenly among pastries on top of condensed milk mixture. Brush edges of each square with beaten egg and sprinkle edges evenly with sugar mixture. Bake until pastry puffs along edges and center jiggles slightly when shaken, 15 to 20 minutes. Remove from oven and let cool slightly. Serve warm or at room temperature.
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