Blueberry Cream Cheese Puff Pastry
A delightful and elegant dessert featuring flaky puff pastry, a creamy cream cheese filling, and sweet blueberry topping. Perfect for brunch, parties, or a special treat, this recipe combines rich flavors with minimal effort.
Equipment
- Mixing bowls
- Rolling pin (optional, if rolling out puff pastry)
- - Knife or pizza cutter
- Baking sheet
- Parchment paper or silicone baking mat
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Ingredients
- For the Cream Cheese Filling:
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Optional: 1 teaspoon lemon zest
- For Assembly:
- 1 sheet puff pastry store-bought or homemade, thawed if frozen
- 1 large egg for egg wash
- Optional: Powdered sugar for dusting
Instructions
- Preheat the Oven : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Cream Cheese Filling :
- In a mixing bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
- Make the Blueberry Topping :
- In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and optional lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes). Remove from heat and let cool.
- Prepare the Puff Pastry :
- Roll out the puff pastry sheet slightly on a floured surface if needed. Cut it into 9 equal squares (or rectangles, depending on preference).
- Place the squares on the prepared baking sheet, leaving space between each piece.
- Assemble the Pastries :
- Spoon a dollop of the cream cheese filling onto the center of each pastry square.
- Top the cream cheese with a spoonful of the cooled blueberry mixture.
- Fold the corners of each square toward the center, pressing gently to seal. Leave a small opening in the center to expose the filling.
- Add Egg Wash :
- Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the edges of the puff pastry with the egg wash for a golden finish.
- Bake :
- Bake in the preheated oven for 15–20 minutes, or until the puff pastry is golden brown and puffed.
- Serve :
- Let the pastries cool slightly before serving. Dust with powdered sugar if desired. Enjoy warm or at room temperature.
Notes
Substitute blueberries with other fruits like raspberries, strawberries, or mixed berries for variety.
Use gluten-free puff pastry for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Freeze unbaked pastries on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to the cooking time.
Use gluten-free puff pastry for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Freeze unbaked pastries on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to the cooking time.