Blackberry Ginger Danish Pastry
If you’re in search of a unique and seasonal brunch treat that’s extra special, look no further than this incredible Danish pastry recipe! The blackberry ginger filling is an explosion of summer flavors- you’ll want to eat it with a spoon! Crunchy toasted almonds and a sweet vanilla bean glaze are like the icing on the cake!
Hoo, guys. I’m tired. I’ve got about 10 minutes to write this out before I’m on to the next thing.
It’s been a crazy day. After the kids were off to school I had about a hot second to drizzle icing on these babies and then I had to go meet my younger son’s kindergarten class at a local pond. I don’t know what the heck I was thinking, but when I heard it was a fishing trip, it somehow did NOT occur to me that I would be expected to touch things like worms, algae, and actual fish. I am the biggest sissy on the planet. Luckily there were plenty of actual adults on hand to help out.
On the drive home I started feeling that old familiar afternoon slump. Maybe it was the heat that got to me but I just really felt like I needed a pick-me-up so I stopped at Starbucks to check out that s’mores frap everyone’s been buzzing about. Wowza! It most definitely provided that caffeine and sugar high that I was looking for. It got me through the picture taking and editing, but now that’s done and I’m crashing and burning once again. zzzzzz…..
Welp, I’ve still got a little league game plus homework and baths before I can chill. But before I get on with that I want to tell you about these bad boys.
Dude. The filling! I am telling you. Insane. Go get yourself some blackberries, immediately, and make this filling. If you make nothing else from this post, just make the filling. Spread it on buttered bread or spoon it over ice cream. It is the best thing I have tasted in a long time, and I taste a lot of really good things.
It only takes about 15 minutes to toss the fresh blackberries in sugar and cornstarch, add a little water and some lemon, and a fat pinch of this lightly dried ginger. This is a new product and I just loved it. The combination of blackberries and ginger is definitely a winner.
And the contrast with butter-y, flaky Danish pastry is outta this world. I’ve always liked Danish, but homemade Danish is on a whole different level. It’s been on my bucket list for a while, and I’m so glad I finally took the plunge. It wasn’t nearly as complicated as I’d built it up in my mind to be, and the result is simply stellar. I’ve got an easy-to-follow recipe PLUS video tutorial to guide you right through it. 😉
Just look how airy and light! Do you see all those flaky layers? Incredible. And those crunchy toasted almonds, with the vanilla bean glaze…! These blackberry ginger Danish + a cup of coffee = pure bliss.
Hope you have a fun and restful weekend!
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Blackberry Ginger Danish Pastry
For the Blackberry Ginger Filling
Make the Blackberry Ginger Filling:
- Place the berries, sugar, and cornstarch in a small pot and toss to combine.
- Add the ginger, lemon juice, and water, and cook over medium-high heat until syrup-y and thick, and most of the berries have broken apart but some chunks still remain (approx. 10-15 minutes).
- Cool completely.
Assemble the Danish Pastries:
- Cut the dough into three equal portions. Cut each third in half, and then cut each half into thirds. You should have 18 equal portions.
- Dust your hands and work surface lightly with flour, and roll each portion of dough into a ball. Flatten into discs about 1/8-inch thick, and place on parchment-lined baking sheets.
- Place about a teaspoon of blackberry ginger filling in the center of each disc, cover lightly with plastic wrap, and allow to rise for one hour.
- Preheat the oven to 400 degrees F, and brush the exposed pastry with egg wash.
- Sprinkle with sliced almonds, and bake for 15 minutes, or until golden brown and puffed.
- Cool completely and drizzle with Vanilla Bean Glaze.
Make the Vanilla Bean Glaze:
- Stir the powdered sugar, vanilla bean paste, and milk together until smooth.