Pastry Recipe – Blackberry Vanilla Couronne

blackberry vanilla couronne

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A delightfully light pastry filled with fresh blackberries and sweet vanilla sugar. Topped with crunchy almonds



For the Pastry

  • 9 oz bread flour (around 2 cups)
  • 1 tsp salt
  • heaping tablespoon active dry yeast (1/3 oz)
  • 3 1/2 TBS butter at room temperature
  • 1/2 cup less 1 TBS milk
  • 1 large egg, lightly beaten

For the Filling

  • 4 0z unsalted butter, at room temperature
  • 1/2 cup cup sugar in the raw
  • 1/4 tsp salt
  • 1 tsp vanilla bean powder or 1 tsp vanilla bean paste or 1 vanilla bean, scraped
  • 2 cups fresh blackberries

For the Glaze and Topping

  • 1/4 cup apricot jam
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla bean powder or vanilla bean paste
  • 1 TBS water OR if not using the vanilla bean powder or paste you can use vanilla extract
  • 2 TBS toasted whole almonds, roughly chopped


  • Add the flour to the bowl of your stand mixer. Mix in the yeast, butter, egg, salt and milk. It will make a soft dough.
  • Add the dough hook and knead for about 10 minutes or if you prefer knead by hand until you have a soft, silky dough.
  • Place the dough in a greased bowl and cover to let rise for an hour or until doubled in size
  • While the dough is rising, make the filling:
  • Beat the butter, salt and sugar in the raw together until smooth.
  • Cut the blackberries in half lengthwise
  • Like a baking tray with parchment paper or silicone
  • When the dough is done it’s first rise, turn it out onto a lightly floured counter
  • Roll it out to a 13 x 10″ rectangle
  • Add the sugar mixture and spread to just about the edges
  • Place the blackberries, cut side down, in rows to cover the surface.
  • With the wide edge facing you, tightly roll the dough up like a jelly roll.
  • Pinch the edge to close and roll it to seal.
  • Cut the dough all the way through, keeping it intact for just a little bit at the top
  • Twist the two pieces together, like a two part braid and then bring the ends together to form a circle (like a crown) pinch the two ends together gently to seal.
  • Carefully place the dough on the prepared baking sheet, cover (I used a linen towel) and let rise until doubled in size. About 30 – 45 min
  • Preheat oven to 400°
  • Bake the couronne for 25 – 35 min until risen and golden brown. Turn halfway through baking
  • Cool on a wire rack
  • While the couronne is cooling heat the apricot jam with a splash of water. Using a pastry brush, brush the couranne with the jam to give it a nice shine.
  • Mix the confectioner’s sugar and vanilla powder or paste with the water to make an icing. (If using the vanilla extract use that.)  Drizzle it over the couronne and then sprinkle with the chopped almonds
  • Let fully cool before serving


Prep time includes two rise times

Keywords: couronne, blackberry vanilla, pastry, pastry recipe,