Description
This Blueberry Cream Cheese Puff Pastry is a flaky, golden-brown delight filled with a luscious cream cheese mixture and juicy blueberry filling. With a crispy, buttery crust and rich, sweet interior, it’s perfect for breakfast, brunch, or dessert. Easy to make with store-bought puff pastry!
Ingredients
- For the Blueberry Filling: 18 oz fresh blueberries, ¼ cup granulated 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: 2 sheets puff pastry (thawed), 1 egg + 1 tbsp water (egg wash), ¼ cup powdered sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the blueberry filling: In a saucepan, cook blueberries, sugar, lemon zest, and lemon juice over medium heat until thickened. Add cornstarch slurry and stir until jam-like. Let cool.
- Prepare the cream cheese filling: Beat cream cheese, egg yolk, sugar, vanilla, and lemon juice until smooth.
- Assemble the pastries: Roll out puff pastry, cut into rectangles, and layer cream cheese and blueberry filling. Fold, seal edges, and brush with egg wash.
- Bake for 18-20 minutes until golden brown. Cool slightly, then dust with powdered sugar before serving.
Notes
- Use frozen blueberries if fresh ones are unavailable.
- Adjust sugar for a sweeter or more tart flavor.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American, French-inspired