Description
This Blueberry Cream Cheese Puff Pastry is a delicious, flaky, and buttery treat filled with a sweet and tangy blueberry filling and creamy cheese. Perfect for breakfast, brunch, or dessert, this easy-to-make pastry is a bakery-quality indulgence made with store-bought puff pastry.
Ingredients
Scale
For the Blueberry Filling:
- 18 oz fresh or frozen blueberries
- ¼ cup sugar
- ¼ cup brown sugar
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- 1 egg yolk
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the Pastry & Topping:
- 2 boxes puff pastry sheets (thawed)
- 1 egg + 1 tbsp water (for egg wash)
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the blueberry filling by cooking blueberries, sugars, lemon zest, lemon juice, and cornstarch until thickened. Let cool.
- Make the cream cheese filling by beating cream cheese, egg yolk, sugar, vanilla, and lemon juice until smooth.
- Roll out one puff pastry sheet and spread the cream cheese mixture evenly, leaving a border around the edges.
- Spoon the blueberry filling over the cream cheese layer.
- Place the second pastry sheet over the filling and press edges to seal. Cut into portions as desired.
- Brush with egg wash and bake for 18-20 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
- Ensure the puff pastry is fully thawed before using.
- Don’t overfill the pastries to prevent leaking during baking.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American, French-inspired