Blueberry Cream Cheese Puff Pastry (Print Version)

Flaky puff pastry filled with sweet cream cheese and juicy blueberries, topped with vanilla glaze for an easy but impressive breakfast or dessert treat.

# Ingredients:

→ Pastry Base

01 - 1 sheet (about 8 oz/225 g) puff pastry, thawed

→ Cream Cheese Filling

02 - 4 oz (113 g) cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon lemon zest (optional)

→ Blueberry Topping

06 - 1/2 cup (75 g) fresh or frozen blueberries
07 - 1 tablespoon all-purpose flour (if using frozen blueberries)

→ Egg Wash

08 - 1 egg
09 - 1 tablespoon milk

→ Vanilla Glaze

10 - 1/2 cup (60 g) powdered sugar
11 - 1-2 tablespoons milk or cream
12 - 1/4 teaspoon vanilla extract

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
02 - On a lightly floured surface, unfold the thawed puff pastry sheet and gently roll it out to smooth any creases. Using a sharp knife or pizza cutter, cut the sheet into 6 equal rectangles.
03 - In a small mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Beat until smooth and well combined, making sure there are no lumps.
04 - If using frozen blueberries, place them in a small bowl and toss with 1 tablespoon of all-purpose flour to coat. This will help absorb excess moisture during baking. Fresh blueberries can be used as is.
05 - Transfer the puff pastry rectangles to the prepared baking sheet, spacing them about 2 inches apart. Spread about 1 tablespoon of the cream cheese mixture in the center of each rectangle, leaving a small border around the edges.
06 - Distribute the blueberries evenly among the pastries, placing them on top of the cream cheese layer. Gently press them in slightly.
07 - Using a knife, lightly score the pastry around the edges (about 1/2 inch from the edge) without cutting all the way through. This helps create a puffed border. Alternatively, you can fold the edges slightly inward.
08 - In a small bowl, whisk together the egg and 1 tablespoon of milk until well combined. Using a pastry brush, lightly brush the borders of each pastry with the egg wash. This will help the pastry achieve a golden brown color during baking.
09 - Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed up and golden brown around the edges. The cream cheese filling should be set but still slightly soft.
10 - While the pastries are baking, make the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk or cream, and vanilla extract until smooth. Add more milk as needed to reach a drizzling consistency.
11 - Remove the pastries from the oven and let them cool on the baking sheet for 5-10 minutes. Drizzle the glaze over the warm pastries and serve while still slightly warm or at room temperature.

# Notes:

01 - For best results, make sure your puff pastry is thoroughly thawed but still cold before working with it.
02 - These pastries are best enjoyed the day they're made, when the pastry is at its flakiest.
03 - You can add a tablespoon of lemon juice to the glaze for a citrusy twist that complements the blueberries beautifully.

Back