Description
Delightful and easy Blueberry Cream Cheese Puff Pastries featuring flaky puff pastry squares filled with a smooth, sweetened cream cheese mixture and fresh blueberries, finished with a golden, sugary glaze. Perfect for a breakfast treat, brunch, or an elegant dessert.
Ingredients
Scale
Puff Pastry Base
- 1 sheet puff pastry, thawed
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Topping and Finishing
- 1/2 cup fresh blueberries
- 1 egg (for egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Cream Cheese Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, mixing until the mixture is smooth and creamy.
- Prepare Puff Pastry: Lightly roll out the thawed puff pastry on a floured surface and cut it into four equal squares to serve as the base for each pastry.
- Assemble Pastries: Spoon about one tablespoon of the cream cheese filling into the center of each pastry square, then add a few fresh blueberries on top for fresh flavor.
- Seal Pastries: Fold the corners of each square inward to form a pocket, pressing the edges firmly to seal in the filling and prevent leakage during baking.
- Apply Egg Wash and Sugar: Beat the egg lightly and brush it over the surface of each pastry. Sprinkle with sugar to create a sweet, shiny, and slightly crunchy glaze.
- Bake: Place the pastries on the prepared baking sheet and bake for 20 to 25 minutes, until the pastries puff up and achieve a beautiful golden brown color.
- Cool and Serve: Allow the pastries to cool slightly on a wire rack so the filling sets and the pastries are easier to handle before serving.
Notes
- Ensure the cream cheese is softened to achieve a smooth filling without lumps.
- For extra flavor, you can add lemon zest or cinnamon to the cream cheese mixture.
- Use cold puff pastry for best puff and texture.
- Be careful to seal the edges tightly to prevent filling from leaking out during baking.
- Allow pastries to cool slightly to avoid burning your mouth with hot cream cheese filling.
