Blueberry Cream Cheese Pastry (Printable Version)
Flaky pastry stuffed with sweet cream cheese and blueberries, then drizzled with vanilla icing.
# What You'll Need:
→ For the Pastry
01 -
1 tablespoon all-purpose flour (if your blueberries are frozen)
02 -
1/2 cup fresh or frozen blueberries
03 -
1/4 teaspoon lemon zest (only if you like)
04 -
1/2 teaspoon vanilla extract
05 -
2 tablespoons granulated sugar
06 -
4 ounces cream cheese, at room temp
07 -
1 sheet (8 oz) puff pastry, thawed out
→ For the Egg Wash
08 -
1 tablespoon milk
09 -
1 egg
→ For the Glaze
10 -
1/4 teaspoon vanilla extract
11 -
1-2 tablespoons milk or cream
12 -
1/2 cup powdered sugar
# Steps to Follow:
01 -
Whisk up your powdered sugar, vanilla, and some milk or cream so it’s smooth. Drizzle it on top of your pastries once they’re mostly cooled down.
02 -
Pop them in the oven for 15 to 20 minutes. They’ll puff up and get nice and gold. Take 'em out and let them hang out a bit to cool.
03 -
Mix your egg and a splash of milk. Paint this onto the edges so they brown up super pretty.
04 -
Scoop some cream cheese mixture onto each rectangle. Add the blueberries right on top. If your berries are frozen, roll them in flour first. Fold the edges in just a bit to make a rim.
05 -
Blend together the soft cream cheese, sugar, vanilla, and lemon zest if you wanna use it, until it’s creamy and mixed.
06 -
Set your oven at 375°F. Lay parchment over a baking sheet. On some floured counter space, slice your puff pastry into six rectangles.
# Additional Notes:
01 -
Swap in raspberries or strawberries for the blueberries if you want
02 -
Try tossing in a bit of nutmeg or cinnamon for more flavor
03 -
Store extras in the fridge up to 2 days. Reheat in the oven to get them crispy again