Blueberry Cream Cheese Puff Pastry (Print Version)
# 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.