Description
These Blueberry Cream Cheese Puff Pastries are flaky, buttery, and filled with a sweet cream cheese layer and juicy blueberries. Topped with a drizzle of glaze, they’re a quick and easy treat perfect for breakfast, brunch, or dessert.
Ingredients
Units
Scale
For the Pastry:
- 1 sheet (about 8 oz/225 g) puff pastry, thawed
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest (optional)
- 1/2 cup (75 g) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (if using frozen blueberries)
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
For the Glaze:
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Puff Pastry:
- Roll out the thawed puff pastry on a lightly floured surface to smooth any creases. Cut into 6 equal rectangles for individual pastries.
3. Make the Cream Cheese Filling:
- In a small bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and lemon zest (if using) until smooth.
4. Assemble the Pastries:
- Spread about 1 tablespoon of the cream cheese mixture onto the center of each puff pastry rectangle.
- Toss the blueberries in flour (if using frozen) and evenly distribute them over the cream cheese layer.
- Fold the edges of the puff pastry slightly inward to create a small border.
5. Apply the Egg Wash:
- In a small bowl, whisk together the egg and milk. Brush the edges of each pastry with the egg wash to encourage browning.
6. Bake:
- Transfer the pastries to the prepared baking sheet and bake for 15–20 minutes, or until the puff pastry is golden brown and puffed. Let cool slightly.
7. Make the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the slightly cooled pastries.
Notes
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg over the blueberries before baking.
- Substitute blueberries with your favorite fruit, such as strawberries, raspberries, or blackberries.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for crispiness.